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The Fermtech Auto-Siphon can start siphoning beer or wine with just a single stroke without disturbing sediment due to it's anti-sediment tip. It is easy to use and has a smooth, leak-free operation. The anti-sediment tip, the racking cane and the body disassemble easily for cleaning. This is the ideal size for most carboys and buckets between 3 and 6.5 US gallon.
The Fermtech Auto-Siphon is not only easy and saves times, but it is also more sanitary. It requires a minimum of 6ft of 5/16in ID food-grade vinyl tubing and can be used with a 3/8in Auto-Siphon clamp which are available separately.
|Main Body Length (including anti-sediment tip):||23.1in (58.7cm)|
|Overall Length:||23.75in (60.3cm)|
|Diameter (at widest point):||1.19in (3.0cm)|
|Racking Cane Length:||21.75in (55.2cm)|
|Racking Cane Outside Diameter:||3/8in or .38in (.95cm)|
|Minimum Opening Diameter Required:||1in (26mm)|
|Maximum Temperature:||120ºF (49ºC)|
The Fermtech Auto-Siphon can start siphoning beer or wine with just a single stroke without disturbing sediment due to it's anti-sediment tip. It is easy to use and has a smooth, leak-free operation. The anti-sediment tip, the racking cane and the body disassemble easily for cleaning. This is the ideal size for most carboys and buckets between 3 and 6.5 US gallons and will transfer much more quickly than the 3/8in size.
The Fermtech Auto-Siphon is not only easy and saves times, but it is also more sanitary. It requires a minimum of 6ft of 7/16in ID food-grade vinyl tubing and can be used with a 1/2in Auto-Siphon clamp which are available separately.
|Main Body Length (including anti-sediment tip):||25.5in (64.8cm)|
|Diameter (at widest point):||1.4in (3.7cm)|
|Racking Cane Length:||24.1in (61.3cm)|
|Racking Cane Outside Diameter:||0.5in (1.3cm)|
|Minimum Opening Diameter Required:||1-1/8in (2.9cm)|
|Maximum Temperature:||120ºF (49ºC)|
8 Gallon Brewer's Best Basic brewing kettle with lid. Constructed of 0.8mm thick stainless steel throughout. Easy-to-read volume markers are stamped into the side of the kettle between 1 and 7 gallons in 1/4 gallon increments. The slender design and narrow footprint is ideal for home use and fits easily on one stove burner.
|Overall Diameter (not including handles):||12-3/8in (31.5cm)|
|Overall Height (not including lid):||17-1/2in (44.5cm)|
|Wall Thickness:||0.03in (0.8mm)|
|Volume:||8 US gallons (30.3L)|
Other Items You Will Need:
- 6 to 8 quart (5.7L - 7.6L) stainless steel pot. Aluminum or cast iron will not work.
- Stainless steel or strong plastic slotted spoon
- 2 quart (1.9L) microwave safe mixing bowl
- Measuring spoons
Kit will store at room temperature up to 1 year. Rennet tablets will last longer if stored in the freezer. Once opened, store citric acid and salt in well sealed containers in a cool, dry place. They will last indefinitely.
1 kit will produce up to thirty 1lb (454g) batches of cheese.
Buying Milk For Making Mozzarella & Ricotta Cheese:
A common problem with store-bought milk is that it is shipped long distances after being processed. As a result, most milk must be processed at high temperatures and then held at cold temperatures for long periods of time while going these long distances to market. This is especially true for so called 'organic milks'. Many of the milks not labeled as ultra pasteurized are in fact still heat- and cold-damaged and will not make a proper cheese curd for this mozzarella. The best milk to use is farm-fresh milk without any processing. Please consider the risks of using unpasteurized milk. Pasteurized and homogenized store-bought milk can be used but will not provide results as good as farm-fresh milk. If farm-fresh milk is unavailable, very good results can be achieved using a blend of high quality non-fat dry milk powder and cream. Not all brands of dry milk are suitable. Use only reliable, name brand dry milk for best results. To make 1 US gallon (3.8L) of milk using this method, follow the instructions below:
1 - Make 4 quarts (3.8L) of milk using non-fat dry milk powder according to manufacturers instructions
2 - Let it re-hydrate overnight
3 - Remove 8 to 16 fl oz (237mL - 473mL) of milk to make room for the cream in the next step
4 - Heat 16 fl oz (473mL) light cream, 16 fl oz (473mL) half-and-half or 8 fl oz (237mL) heavy cream to 100F (38ºC). It is acceptable to use ultra-pasteurized cream if necessary
5 - Add heated cream to milk
|Inner Opening:||5/8in (15.9mm)|
|Outer Opening:||1in (25mm)|
|Overall Height:||8-7/8in (22.5cm)|
|Overall Width:||3in (7.6cm)|
|Flip-Top Material:||Plastic, Rubber, Metal|
|Maximum Pressure Rating:||100 PSI|
White 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.
|Ingredients:||Grape juice concentrate (preserved with sulfur dioxide), potassium metabisulfite|
|Volume:||1 Liter (33.8 US fl oz)|
|Brix (concentrated strength):||68|
|Brix (diluted to single strength):||20 - 22|
|Specific Gravity (diluted to single strength):||1.082 - 1.092|
|Origin:||Made in Canada with domestic and imported ingredients|
Stainless steel, twin-roller grain mill quickly and easily grinds barley, corn and other grains with excellent milling consistency. The large, 10in wide hopper holds about 7 to 10lbs of grain and the wooden base is designed to fit on top of 6.5g or 7.8g plastic buckets. At the heart of the mill, are 2 knurled stainless steel rollers measuring 5in long and 1-1/4in diameter. The roller gap can easily be adjusted and locked in place using adjustment controls on either side. The gap can be adjusted between 0in and 0.1in (0mm and 2.5mm) to produce a fine or coarse grind. The mill can be powered by attaching a power drill to the crank shaft with no additional parts required. When operating at 500RPM, the mill is capable of grinding up to 6lbs per minute.
|Driveshaft:||8mm Hex Bolt|
|Roller Material:||Stainless Steel|
|Base Material:||Composite Wood|
|Contains:||Acetic acid bacteria culture in vinegar|
|Volume:||8 US fl oz (237mL)|
Download the Supreme Mother of Vinegar Vinegar Making Guide
Using Wine With Sulfites:
Many wines and apple ciders contain sulfites which will prevent the mother of vinegar from growing and making vinegar. These sulfites can easily be removed using common 3% hydrogen peroxide. To remove sulfites from wine or apple cider, first add 1/2 tsp of 3% hydrogen peroxide to each 750mL (25.4oz) bottle of wine or cider. Mix well, allow to rest for 15 minutes and then mix well again. The wine or cider is now ready to be used to make vinegar.
Tips For Making Vinegar:
- The optimum fermentation temperature for making vinegar is 80º - 85ºF. A cooler temperature can be used but will slow down the fermentation process. The minimum fermentation temperature is 65F.
- Keep the culture in a clean, dark, draft-free and undisturbed location.
- Cover the fermenting vinegar with a cloth to keep out insects and reduce contamination.
- Use a container with a large opening during vinegar fermentation. The liquid must have a large surface area exposed to air because the mother requires oxygen for fermentation.
- Be patient. Vinegar fermentation is slow and can take 6 to 12 weeks depending on various factors.
Recipe For Red, White or Rice Wine Vinegar:
Combine 8 oz of mother of vinegar, 8oz of water and 16oz of wine to make 32oz of vinegar.
Recipe For Malt or Apple Cider Vinegar:
Combine 8 oz of mother of vinegar and 24oz of 6-8% alcohol beer or cider to make 32oz of vinegar.
Combine the ingredients in a clean and sanitized, food safe container with a large opening (such as a wide-mouth canning jar). Cover the top of the jar with cloth such as cheesecloth and secure with a rubber band or string. Place the jar in a clean, dark and warm environment and allow to ferment 6 to 12 weeks. Fermentation will normally be slow with little visible activity. Optimum growth will occur between 80º - 85ºF. When complete, pour the finished vinegar into a storage container and add the mother to fresh beer, wine or cider to continue to make more vinegar.