- Continue Shopping
- Your Cart is Empty
Citric Acid
$2.10
Citric Acid can be used in sanitizing solutions to lower the pH, which will make the SO2 level more effective. It is also used to increase acidity at a ratio of 0.1% for each teaspoon per gallon in wine. Be careful with how much you add to your wine because you will get a very tart flavor if you use to much.
Related Items
Ascorbic Acid 1oz
$3.99
Ascorbic Acid is used in beer and wine making to help prevent oxidation. Use 1 teaspoon per 5 gallons at boiling. Storage: Keep containers tightly closed in a dry and...
Campden Tablets (10 tablets)
$0.99
Campden tablets will remove chlorine and chrloramines that are found in tap water. Tablets will help prevent wild yeast, bacteria growth, and oxidation in your beer or wine. For a 5...
Gypsum (Calcium Sulfate)
$2.95
Gypsum lowers pH and adds permanent hardness (calcium ions) to soft brewing water. Homebrewers that use distilled, or RO, water like to add some gypsum back into the water to...
Sodium Metabisulfite 2oz
$2.99
Sodium Metabisulfite will help kill wild yeast and removes chlorine and chrloramines that are found in tap water. Add powder to your brewing water. Antioxidant and bactericide - use 1/4 teaspoon...
© 2018 Short Finger Brewing Co.
