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Search results: “sulfur”

Showing 1–20 of 27 results

  • Sulfur Sticks – Pac..

    Sulfur Sticks – Pac..

    $13.99

    Sulfur Sticks are used by some winemakers to treat oak barrels. The stick is suspended in the barrel and burned before the barrel is put away for storage. In general, the coopers we are in contact with recommend 1/3 to 1/2 of a stick, per 60 gallon barrel. As all Sulfur sticks may not be created equal, this equates to 1″ by 2″ – 3″ per 60 gallon barrel.

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  • Sulfuric Acid – 0.1..

    Sulfuric Acid – 0.1..

    $14.99

    Replacement Sulfuric Acid – 0.12N (7748WT-G) for the Lamotte Water Test Kit (7189-01).?

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  • White Labs – Zurich..

    White Labs – Zurich..

    $7.39

    This is an interesting lager strain that is often used to produce higher gravity lagers.  Typically associated with big, malty beers. This yeast can get your beer dry and tolerate high alcohol conditions if managed properly.

    Swiss style lager yeast. With proper care, this yeast can be used to produce lager beer over 11% ABV. Sulfur and diacetyl production is minimal. Original culture provided to White Labs by Marc Sedam.

    Attenuation: 70-80%
    Flocculation: Medium
    Optimum Fermentation Temperature: 50-55°F
    Alcohol Tolerance: Very High
    For best results we always recommend ordering an ice pack with your liquid yeast.

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  • White Labs – Belgia..

    White Labs – Belgia..

    $7.39

    This strain is released at a time where you may be able to ferment it properly without temperature control. Ideally fermented at 50-55 F, this yeast produces a beautiful, clean lager.

    Clean, crisp European lager yeast with low sulfur production. The strain originates from a very old brewery in West Belgium. Great for European style pilsners, dark lagers, Vienna lager, and American style lagers.

    Attenuation: 72-78%
    Flocculation: Medium
    Fermentation Temperature: 50-55°F
    Alcohol Tolerance: 5-10%
    For best results we always recommend ordering an ice pack with your liquid yeast.

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  • White Labs – Whitbr..

    White Labs – Whitbr..

    $7.39

    Traditional mixed yeast culture. British style character, slightly fruity, with a hint of sulfur production. This yeast can be used for many different beer styles. The most traditional choices would be English style ales including milds, bitters, porters, and English style stouts. North American style ales will also benefit from fermentation with WLP017. The beer will clear easily.
    Attenuation:67-73%
    Flocculation: High
    Ideal Fermentation Temp: 66-70°F
    Alcohol Tolerance: Medium
    For best results we always recommend ordering an ice pack with your liquid yeast.

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  • White Labs – German..

    White Labs – German..

    $7.39

    Good for Kölsch, Alt, and German style Pale Ales. Strong sulfur component will reduce with aging. Clean, but with more ester production than WLP029.

    Attenuation: 73-80%
    Flocculation: Medium.
    Optimum Fermentation Temp: 65-70°F, Does not ferment well at less than 62°F
    Wyeast Equivalent: 2575 Kölsch II
    For best results we always recommend ordering an ice pack with your liquid yeast

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  • Dry Mead – Liquid Y..

    Dry Mead – Liquid Y..

    $6.99

    Best choice for dry mead. Used in many award winning meads. Low foaming with little or no sulfur production. Use additional nutrients for mead making.

    Flocculation: Low-Medium

    Attenuation: NA
    Temperature Range: 55-75F, 13-24C
    Alcohol Tolerance: 18% ABV

    Styles:
    Braggot
    Dry Mead
    Metheglin
    Open Category Mead
    Other Fruit Melomel
    Pyment (Grape Melomel)

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  • Cider – White Labs ..

    Cider – White Labs ..

    $7.49

    The all-time popular, classic cider yeast. Ferments dry, but retains the flavor from apples. Sulfur is produced during fermentation, but will disappear in first two weeks of aging. Can also be used for wine and high-gravity beers.

    Attenuation: >80%
    Flocculation: Medium
    Fermentation Temperature: 68-75F

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  • Campden Tablets – S..

    Campden Tablets – S..

    $3.99

    Sodium Metabisulfite in tablet form. General usage is one tablet per 1 US gallon (provides approximately 65 ppm of sulfur dioxide/SO2). Usage: 1 crushed tablet per gallon Chemical name: Sodium Metabisulfite

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  • Reduless

    Reduless

    $3.49$239.99

    Reduless is a specialized, copper-infused inactivated yeast for treating negative Volatile Sulfur Compounds (H2S, DMS, etc) in wine. Dissolve .4 to .6g in 6 ml of water per gal of wine. Add immediately to the wine while stirring. Rack or filter after 72 h.

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  • Keller-Pur

    Keller-Pur

    $4.99$354.99

    Keller-Pur Potassium Caseinate preparation offers the best in tannin management addition technology to the winemaker.

    The caseinate will adsorb negatively impacting polyphenols and vinegar precursors. Its also effective against substances which can bind out SO2, thereby requiring higher concentrations and more frequent additions of sulfur. While this fining will tend to soften the wine and reduce astringency due to its removal of insoluble tannins, it does not negatively impact the wine’s color, aroma or flavor concentrations – and carries no risk of excessive fining because it only removes unstable, insoluble tannins.

    The product is best characterized by its very fast and very compact lees formation, allowing for shorter effective treatment times and a minimization of product loss due to adsorption into the lees. Bench trials are recommended to determine the lowest effective concentration to further minimize product loss. Direct addition formula requires no special preparation, simply stir the wine vigorously and sprinkle in slowly, continuing stirring until all the additive is dissolved. Rack off in 2-4 days. Bench trials are highly recommended to determine the lowest effective concentration in order to maintain the highest possible product yield.

    Apply at a rate of 0.05-0.6g/L (0.2-2.4g/gal). Package provides a dosage of 1.5g/gal to a 60gal barrel.

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  • Economy Aeration-Oxidatio..

    Economy Aeration-Oxidatio..

    $79.99

    Accurate & Affordable Free SO2 Testing! In winemaking, Sulfur Dioxide (SO2) is one of the most important and effective tools in the winemaker’s arsenal for protecting against the effects of oxidative or microbial spoilage. Until now, winemakers had to make a choice between inexpensive test kits which lacked accuracy, and testers which are highly accurate but cost hundreds of dollars. Now MoreWine! has developed an inexpensive AND accurate test kit which we feel has a place in every home winery. Aeration-Oxidation is the exact same testing method used in thousands of commercial wineries and wine analysis laboratories around the world. It is time-tested and proven accurate and is simple to perform. Our kit includes: All the glassware and tubing needed to set up a 2-chamber test apparatus Pipettes to accurately measure your wine sample and chemicals An aspiration pump to drive the chemical reaction in the test method Enough chemical reagents to run 2-3 tests Clear and comprehensive instructions for setting up and running the system PLEASE NOTE: This kit ships with a small bottle of 25% phosphoric acid which is required for the test. At this strength phosphoric acid is considered a hazardous material and we are not certified to ship larger quantities. We recommend that you investigate the possibility of sourcing it locally, through a laboratory supply company.

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  • Accuvin – pH Test K..

    Accuvin – pH Test K..

    $29.99

    Test kits from Accuvin are easy to use, and easy to read. Everything is included with the kits. Follow the easy, illustrated instructions, compare color of test strip or test tube with color chart for test result, then throw away used items. When all tests are used, throw the kit away!

    As one of the key parameters of interest to the winemaker, pH is an important factor in selecting the optimum time to harvest grapes. It is measured to see if adjustments need to be made prior to primary fermentation. It is measured when adding sulfur dioxide as a preservative since the effectiveness of this chemical varies dramatically as pH changes. And pH is controlled to optimize conditions for fining, for improving a wine’s resistance to microbial instability, and in defining a wine’s balance. The pH test kit is optimized for enology use with a pH range from 3.0 – 4.0, and a sensitivity to 0.1 pH unit.

    The pH Test Kit includes 10 tests, 10 samplers, and illustrated complete how-to-run test instructions. The insert includes a Summary Interpretation explaining how to use the test results. A monitoring chart is included. The label with the color chart is on the front of the kit.

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  • HP Lager yeast

    HP Lager yeast

    $7.39

    The new HP Lager strain from White Labs is ideal for fermenting under pressure.  When beer is fermented under pressure, it allows for the production of a clean flavor profile, even when fermenting a lager at room temperature.  Fermenting under pressure is advantagous in that it reduces ester and fusel alcohol production, reduces or negates the possibility of oxidation, carbonates the beer during fermentation and  allows you to ferment warmer than you would otherwise. Check out The Fermentasaurus if you are in the market for an affordable fermentor that holds pressure.

    Use to ferment lager beer in one week! Ferment at room temperature (62-68°F) under 1.0 bar (14.7 PSI) until final gravity is obtained, generally in one week. Lager the beer at 35°F, 15 PSI, for 3-5 days, to condition. Sulfur production is strong first 2 days, then disappears by day 5. Do not need to carbonate, since at 1 bar entire time.

    Attenuation: 73-82%
    Flocculation: Medium
    Optimum Fermentation Temp: 62-68

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  • Cry Havoc yeast

    Cry Havoc yeast

    $7.39

    This signature strain, from Charlie Papazian, has the ability to ferment at both ale and lager temperatures allowing the brewer to produce diverse beer styles. The recipes in both Papazian’s books, The Complete Joy of Homebrewing and The Homebrewers Companion, were originally developed and brewed with this yeast.
    Papazian had “Cry Havoc” in his yeast stable since 1983.

    When fermented at ale temperatures, the yeast produces fruity esters reminiscent of berries and apples. Hop character comes through well with hop accented beers. Diacetyl production will be very low when proper fermentation techniques are used. When fermented at lager temperatures, esters are low in high gravity beers and negligible in other beers. Pleasant baked bread-like yeast aroma is often perceived in malt accented lagers. Slightly extended fermentation times may be experienced compared to other lagers. Some fermentation circumstances may produce sulfur aroma compounds, but these will usually dissipate with time. Good yeast for bottle conditioning.

    For Ales:
    Attenuation: 66-70
    Flocculation: M-L
    Optimum Fermentation Temperature: 68-74F
    Optimum Cellaring Temperature: 50-55F
    Alt beers can be cellared at lagering temperatures

    For Lagers:
    Attenuation: 66-70
    Flocculation: L
    Optimum Fermentation Temperature: 55-58F
    Optimum Lagering Temperature: 32-37F

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  • American Lager yeast

    American Lager yeast

    $7.39

    This yeast is used to produce American style lagers. Dry and clean with a very slight apple fruitiness. Sulfur and diacetyl production is minimal. We Recommend you make a yeast starter for all lagers. Because of the cold environment you will need about 4 times as much yeast to successfully ferment a lager. If you don’t have a yeast starter pitch 2-4 vials at 60-70F and cool to 48-52F within 12-18 hours. To ferment lagers like the German’s and Czech’s make an active starter of 2000ml per 5 gallons. Pitch at 45-48F and let it naturally rise to 48-52F. Hold your fermentation at 48-52F for 4-6 weeks in the primary. A diacetyl rest is recommended after the last week of fermentation. Raise to 55-58F for 3-5days and crash to 40F. It is normal if lager fermentation takes 3-4 days to show any sign of krausen after pitching yeast. Attenuation: 75-80% Flocculation: Medium Fermentation Temperature: 50-55F

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  • Southern German Lager yea..

    Southern German Lager yea..

    $7.39

    Characterized by a malty finish and balanced aroma. It is a strong fermenter, produces slight sulfur, and low diacetyl. It can produce some fantastically complex, malty beers but it is a little bit more unpredictable than WLP830. We Recommend you make a yeast starter for all lagers. Because of the cold environment you will need about 4 times as much yeast to successfully ferment a lager. If you don’t have a yeast starter pitch 2-4 vials at 60-70F and cool to 48-52F within 12-18 hours. To ferment lagers like the German’s and Czech’s make an active starter of 2000ml per 5 gallons. Pitch at 45-48F and let it naturally rise to 48-52F. Hold your fermentation at 48-52F for 4-6 weeks in the primary. A diacetyl rest is recommended after the last week of fermentation. Raise to 55-58F for 3-5days and crash to 40F. It is normal if lager fermentation takes 3-4 days to show any sign of krausen after pitching yeast. Attenuation: 68-76% Flocculation: Medium to High Optimum Fermentation Temp: 50-55F Wyeast Equivalent: 2308 German Lager

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  • Belgian Golden Ale yeast

    Belgian Golden Ale yeast

    $7.39

    From East Flanders, versatile yeast that can produce light Belgian ales to high gravity Belgian beers (12% ABV). A combination of fruitiness and phenolic characteristics dominate the flavor profile. Some sulfur is produced during fermentation, which will dissipate following the end of fermentation. Attenuation: 75-80% Flocculation: Low. Optimum Fermentation Temp: 68-75� F. Wyeast Equivalent: 1388 Belgian Strong

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  • Hefeweizen IV Ale yeast

    Hefeweizen IV Ale yeast

    $7.39

    Large clove and phenolic aroma and flavor, with minimal banana. Refreshing citrus and apricot notes. Crisp, drinkable hefeweizen. Less flocculant than WLP300, and sulfur production is higher. Attenuation: 73-80% Flocculation: Low Fermentation Temp: 66-70 Wyeast Equivalent: 3333 German Wheat

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  • American Hefeweizen Ale y..

    American Hefeweizen Ale y..

    $7.39

    Used to produce the Oregon style American Hefeweizen, like Widmer. Unlike WLP300, this yeast produces a very slight amount of the banana and clove notes. It produces some sulfur, but is otherwise a clean fermenting yeast which does not flocculate well, producing a cloudy beer. Attenuation: 70-75% Flocculation: Low Fermentation Temp: 65-69

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