Used in beer making as a water treatment. Gypsum increases hardness and lowers pH. Its use is known to increase the perception of hop flavor compounds in beer. The primary salt used to Burtonize water; Burton water is famous for producing the worlds classic pale ales, such as Bass. Used in winemaking to lower the pH of the must. As calcium sulfate is not removed from water by boiling, when present, it is referred to as permanent hardness.
Usage varies depending upon your exact water profile. Additions can range significantly based off your water source. Usage below is something fairly typcial for many tap waters.
Usage: 1-2 tsp. per 5 gallons
Chemical name: Calcium Sulfate (CaSO4)
Available in 2 oz (56 g) packages.
Corn sugar -- dextrose -- is used to bottle condition beer. Also commonly used to boost gravity and help balance high gravity beers. Typically, use 4 oz. to prime a 5 gallon batch...
Used to increase yeast production and growth. Works well in a yeast starter to increase activity and yeast reproduction. Diammonium Phosphate (DAP) also works well with white wines and meads,...
Sorbistat K (Potassium Sorbate) ensures against renewed fermentation in wine when residual sugar is added post fermentation. Use .5 to .75 grams per gallon (125-200ppm) with 50ppm of metabisulfite.
Used to reduce the hazing effect of pectin's when using real fruit in your beer, wines, or meads. Mix 2 tsp with cold water and add to 5 - 6...