WINE INGREDIENTS

Oak Tank Staves provide a slow and controlled infusion of oak flavors into your beverage, allowing for a consistent aging process Easily adjust the number of staves or combine different toast levels to tailor to your desired oak impact Medium Plus toast imparts flavors of vanilla, mocha, toffee, spice, and butterscotch Ideal for long-term aging Oak Staves are a versatile and space-saving alternative to traditional oak barrels for aging beverages. Crafted from high-quality French or American oak, these staves slowly and consistently impart desirable oak characteristics, such as notes of vanilla, spice, and toast, into your product. They provide the flexibility to achieve complex flavors and aromas, mimicking the effects of barrel aging in a more controlled and efficient manner. Medium Plus toast imparts flavors of vanilla, mocha, toffee, spice, and butterscotch.

Corn sugar does not contribute color, flavor, or body to your beer or wine. Use corn sugar to boost the alcohol content of the finished product. Corn sugar, or dextrose, is also used to "prime" your beer to produce natural carbonation in the bottle.

The "flavors" may vary depending on season and location of hive. If you are particular, call us for current offerings. Otherwise, you will get whatever we choose for you. :)

Hays Honey comes from the Valencia County, New Mexico where the Hays family has been in the "bee biz" for two generations. Mesquite is their darkest variety and highly valued for mead makers.

A flavorful blend of several varieties of locally harvested honey. All from New Mexico hives. Raw and Natural.

White Koji is an exciting new specialty ingredient formulated specifically for the brewing industry Instant kettle sour! No waiting for bacteria to do their thing. Just add directly to the mash to hit your target pH Citric acid is naturally produced by Aspergillus luchuensis, offering a clean pleasant acidity when compared to lactic acid The citric acid produced can be swapped for lactic acid in any application, such as sour beers or mash pH adjustments CellarScience imports this Koji fresh from Japan's best sake and koji producer Try using White Koji instead of acidulated malt in your next batch, especially nice in a Japanese rice lager! This White Koji is formulated specifically for brewing beer with citric acid. Citric acid tends to have a less harsh astringency when compared to lactic acid. Used at a high percentage (20-25%), it makes a very clean kettle sour instantly. Rather than waiting overnight for the bacteria, you can hit your target pH during your standard mashing process.

A nutrient blend from Wyeast, designed especially for use with wine yeast.