Products

Red grape juice concentrate is an ideal wine base for white wines or can be added to other recipes to contribute flavor and fermentability. Concentrated to about 68 Brix. Dilute with 2.8 to 3.2L of water to make 4 liters of wine per pack. 

A refractometer measures the density of unfermented brewer's wort or wine must, providing quick and accurate readings with only a few drops of sample fluid. This handheld version is packed with features to make it perfect for both brewers and winemakers. The refractometer provides measurements in both °Brix and Specific Gravity, and automatically adjusts for temperature of the sample. The viewing lens also has an adjustable focus to eliminate the need to wear prescription eye glasses to see the display clearly. It is durable, lightweight, and comes with a protective, hard-shell case. It also comes with a plastic pipette to collect the liquid samples, a screwdriver to adjust the calibration screw and a micro-fiber cloth to keep the prism glass clean.

Since alcohol affects the refractive properties of liquids, the refractometer can only be used on unfermented wort or must (or other sugar solutions). Final gravity (density after fermentation) must be calculated, rather than measured directly.

Rice syrup solids are a highly fermentable dried extract made from rice. It can be used in beer and wines recipes to increase fermentability while preserving the body and flavor of the beer or wine. Rice syrup solids will contribute a light, mildly sweet, rice flavor and light body.

When used as a substitute for malt or fruit, it will lighten the body and flavor of the recipe. When used in addition to a normal recipe, it will increase fermentability without significant impact to the original character of beer or wine.

Rice syrup solids can make up as much as 20% of the fermentable ingredients in a recipe and yeast nutrient should always be used in the fermentation. Rice syrup solids can be used in a variety of beer styles including American Light Beers, European Beers, Malt Liquors and Belgian Ales.

This French small basket mold is the proper size and shape for making the classic, creamy and slightly sweet Ricotta cheese and other fresh varieties. This basket mold is ideal for 1 to 2 US gallons (3.8 - 7.6L) of milk and can also be used for drying Ricotta cheese to make Ricotta Salata. BPA-free.

Use the earth's naturally cool, stable temperature as an energy-saving way to store nearly 100 varieties of perishable fruits and vegetables all year long. Root Cellaring explains how to successfully use this natural storage approach. It's the first book devoted entirely to the subject, and it covers the subject with a thoroughness that makes it the only book you'll ever need on root cellaring.

Root cellaring need not be strictly a country concept. Though it's often thought of as an adjunct to a large garden, a root cellar can in fact considerably stretch the resources of a small garden, making it easy to grow late succession crops for storage instead of many rows for canning and freezing. Best of all, root cellars can easily fit anywhere. Not everyone can live in the country, but everyone can benefit from natural cold storage.

Root Cellaring will teach you:
- How to choose vegetable and fruit varieties that will store best
- Specific individual storage requirements for nearly 100 home garden crops
- How to use root cellars in the country, in the city, and in any environment
- How to build root cellars, indoors and out, big and small, plain and fancy
- Case histories — reports on the root cellaring techniques and experiences of many households all over North America

Safale BE-134 is a Belgian-style yeast with a fruity aroma and spicy, clove-like character. It has a high attenuation and is excellent for making refreshing, flavorful and dry ales such as Belgian Saisons.

SafAle S-33 is an extremely versatile yeast with a clean and neutral flavor profile. It's low attenuation creates beers with a very good length on the palate. It is particularly suited for specialty ales and Trappist-style beers. It has a medium sedimentation and forms powdery a haze with no clumps when resuspended in beer. This yeast provides very consistent performance and is suited for bottle conditioning.