Labels:text | font | black and white | document OCR: Recommended usage: for equipment solution 1 oz per gallon of water. ( CAUTION: Some people, primarily asthmatics, can have a SEVERE allergic reaction to this substance. ) Sodium Benzoate- or Stabilizing Tablets- used to retard yeast growth and inhibit fermentation in sweet wines at bottling. Recommended usage: 5 tablets per 5 gallons of wine. Sorbistat K-(Potassium Sorbate) Used to retard yeast growth and inhibit fermentation in sweet wines at bottling. Recommended usage: 1 1/4 teaspoons per 5 gallons of wine. Sparkolloid- fining agent used to encourage complete and compact settling. Recommended usage: 5 teaspoons in 1 cup boiling water for 5 gallons of wine. Spruce Essence- used to make spruce beer. Recommended usage: 2-5 teaspoons per 5 gallons. Tannin- found in skins and stems of grapes; adds astringency or zest to wine. It also aids in the clearing process. Tannin occurs naturally in red wines which are fermented in the skins. Must be added to white wines. Recommended usage varies according to grape or fruit. Tartaric Acid- used to increase acidity. Recommended usage varies depending on the acidity of the wine or must. Water Crystals- is a combination of magnesium sulphate and gypsum (calcium sulphate), used to harden water especially for pale ales. Recommended usage: 1 tablespoon per 5 gallons of beer . Yeast Energizer- A super nutrient with many vitamins and trace elements. Used with fruit lacking in nutrients and for making wine of high alcoholic content. Encourages wine to referment when it has stopped too soon. Recommended usage: 2 1/2 teaspoons per 5 gallons.
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