Labels:text | font | black and white | screenshot | paper | document OCR: CHEMICALS Acid Blend- combination of citric, malic and tartaric acids. Used to increase acidity. Recommended usage varies depending on the acidity of the wine or must. Amylase Enzyme- converts starches into fermentable sugars ensuring complete fermentation. per 5 gallons of beer. Recommended usage: 1 teaspoon Anti-foam- reduces foam in fermenting wine. Recommended usage: 2-3 drops per 5 gallons of wine. Ascorbic acid- reduces oxidation in bottled wine when added just prior to bottling. Not effective for bulk storage. Recommended usage: 1 teaspoon to 5 gallons of wine or beer. Bentonite- fining agent that speeds clearing of wine by removing proteins that may form a haze. Closest thing to an "all-purpose" fining agent. Recommended usage: 2 1/2 teaspoons in 2 1/2 cups of boiling water, let sit overnight, mix into 5 gallons of wine. Calcium Carbonate- lowers acidity of wine. Recommended usage: 12.5 grams or 1/2 oz reduces acidity by 1 ppt in 5 gallons of wine. Campden Tablets- inhibits harmful bacteria. Made of Sodium Metabisulfite (5 grams from C&B), each tablet yields about 50 ppm, sulfur dioxide, per gallon of wine. for 5 gallons of wine. Recommended usage: 5 tablets Add after crushing and dissolving in water or wine. Citric Acid- used to increase acidity. Recommended usage for 5 gallons varies depending on the acidity of the wine or must. Citric, Malic, Tartaric Acids- see Acid Blend. Gelatin- fining agent which also reduces astringency by removing tannin. Will not work in white wine without tannin. Recommended usage: 2 grams per 5 gallons of wine. Dissolve in 1/2 cup warm water and let stand until clear. Gypsum(Calcium Sulfate)- A salt used to harden soft water specifically for making pale ales. (Reacts with phosphorus in malt to produce a weak phosphoric acid which lowers the PH. ) Recommended usage for 5 gallons varies depending on hardness of water. Heading Agent, powder-liquid- helps with head formation and retention. Recommended usage: 1/2 teaspoon of powder per 5 gallons of beer, or 1 teaspoon of liquid for 5 gallons of beer.
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