Phosphoric Acid 8ozs
This is a 10% concentration. Phosphoric acid is said to be tasteless while lactic in large quantities can potentially leave flavor. With the low concentration than the Lactic, it is slower to change the pH of your water and therefore more forgiving to use.
Tip: We recommend adding in small increments 2-5mL and testing pH as you go to reach desired pH level.
Ascorbic Acid 1oz
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)
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)
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...