Labels:text | font | black and white | screenshot | paper | document OCR: Irish Moss- a seaweed, with the active ingredient carrageenan, It helps coagulate haze-forming proteins, thereby reducing haze. Recommended usage: 1/2 teaspoon per 5 gallons of beer. Add 15 minutes before the end of the boil. Isinglass- fining agent for white wines. pkg. per 5 gallons of wine or beer. Recommended usage: 1/2 Lactose- A non-fermentable sugar derived from milk which adds a slight sweetness and additional body to dark beers, especially stouts. Some people are lactose intolerant and will suffer indigestion. Should be boiled in a small amount of water to sterilize before adding to beer. Use according to individual recipe. Licorice Sticks- gives a faint licorice flavor and aids in head retention. It is best reserved for dark beers and stouts. Recommended usage: 1 stick per 5 gallons, added to the boil. Malto-Dextrin- unfermentable malt sugars used to improve body. Recommended usage: 4 oz per 5 gallons of beer. Nutrient Salts-acts as a food for the yeast and promotes rapid starting and complete fermentation. Food for yeast. Recommended usage: 5 teaspoons per 5 gallons of wine. Pectic Enzyme-increases juice yield from fruits by breaking down cellular structure. A fining agent, eliminates pectin haze from wines made from pectin rich fruit. Recommended usage: 5 teaspoons per 5 gallons of wine. Phenolphthalein, Sodium Hydroxide- used to measure acid content of musts and wines. Check C&B Acid Test Kit for instructions and usage. Polyclar- used to pre-treat white wines that are known to have a tendency to "pink" or brown. Also used to prevent chill haze in beer. Recommended usage: 1/4 oz per 5 gallons of wine, up to 1/4 cup for 5 gallons of beer. Potassium Metabisulfite- An antibacterial agent identical in use to sodium metabisulfite. More expensive, but does not add sodium to wine. Recommended usage: 2 oz in 1 quart water. Soda Ash- is essential for cleaning barrels. Recommended usage: 2 1b in 5 gallons of hot water. Roll barrel to wash. Drain and rinse with clear water. Sodium Metabisulfite- added to wine to inhibit bacteria and yeast growth as well as retard oxidation. May leave unpleasant aftertaste in wine if dose is too high. Yields approximately 50% as sulfur dioxide. Recommended usage: 4 oz per 1 quart water. 5 teaspoons of this solution in 5 gallons of wine. Also used in water solution as an antiseptic rinse to sterilize equipment.
(.png)
