Cider Making

Includes everything needed to determine the acidity of a wine must: sodium hydroxide, color indicator solution (phenolphthalein), a syringe, a glas...

A traditional hard sparkling cider that is packed full of flavor. This apple cider is crisp, light and refreshing, a perfect choice any time of the...

Corn sugar (dextrose) for priming bottle-conditioned beer or boosting gravity. A common addition to help dry out the finish in highly hopped beers ...

Wyeast 4766 Cider is a crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit o...

Classic cider yeast. Ferments dry, but retains flavor from apples. Sulfur is produced during fermentation, but will disappear in first two weeks of...

Yeast energizer is a blend of diammonium phosphate, yeast hulls, magnesium sulphate, and vitamin B complex. Used to stimulate or restart a fermenta...

Campden Tablets are easy-to-use capsules of potassium metabisulfite; use to prevent oxidation and growth of wild yeast and bacteria in must. One ta...

This cover is custom designed for The Catalyst Fermentation System using thick 600D vinyl laminated canvas that blocks out 100% of UV light to ensu...

A rapid starting and constant fermenting semi-dry white wine yeast that will enhance fruit flavors and add fruity esters, ideal for fermenting with...

Bursting with pear flavor from the very first sip and deliciously easy to drink, Pear cider is a perfect companion for any day or evening event. Fe...

The charming warming character of Cider House Select Spiced Apple Cider is perfect for the shorter days and cooler nights. Experience the essence o...

Lalvin EC 1118 (AKA Prise de Mousse / Saccharomyces bayanus) Champagne yeast is a low foaming, vigorous and fast fermenter good for both reds and w...

AKA Geisenheim Epernay. A low foaming slower speed fermenter with low alcohol tolerance. This strain emphasizes fruit character in both reds and wh...

Pectic enzyme breaks down the pectins in fruit, which makes the crushing or pressing more efficient. It also reduces pectins hazing effect in wine,...

Add to must to break down pulp and aid in the extraction of tannin. Can also abate pectin haze in wines and cider. Pectic Enzyme physically destroy...

Potassium metabisulfite is one of the most important winemaking compounds. It is an antioxidant and bactericide that releases sulfur dioxide into w...

Potassium sorbate, aka "stabilizer," prevents renewed fermentation in wine that is to be bottled and/or sweetened. Use 1/2 teaspoon per gallon. Whe...

Perfect for 2-3 gallon batches of beer, wine, cider, and mead! The FerMonster™ 3 Gallon Fermenter provides advantages over narrow mouth carboys. Th...

Yeast Nutrient is a mixture of diammonium phosphate and food-grade urea that nourishes yeast, ensuring that it remains healthy throughout fermentat...

Fill with water and insert in drilled stopper or bung to vent gases during fermentation. Includes body, piston, and vented cap. This airlock is eas...

Fermaid O is an Organic version of Fermaid K. It is an autolyzed yeast nutrient with a high content of organic nitrogen (amino acids). It is formu­...

Fill the Bubbler Airlock with water and insert in drilled stopper or bung to vent gases during fermentation. "Bubbler" style airlock makes a gratif...

Corn sugar (dextrose) is for priming bottle-conditioned beer or boosting gravity; use 5 oz. per 5 gallons. The perfect amount of sugar to prime mos...

Glass carboys are airtight, easily sanitized and do not hold an odor. They can be preferred to plastic buckets and plastic carboys because they do ...