Brewing Water Treatment
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Burton Water Salts
- Designed to harden your water for brewing.
- Helps prevent beers from forming a haze when chilled.
- Each packet is enough to treat 5 gallons of water.
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Gypsum (Purified)
- Used as a water hardening treatment when making beer.
- Helps increase the amount of sugars extracted from grains.
- Promotes the precipitation of haze causing proteins.
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Calcium Carbonate
- Used to reduce the amount of acid in a juice or must.
- Helps reduce tart or sour tastes.
- Reduces burning sensations caused by wines high in acid.
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Magnesium Sulfate
- For fermenting Meads and other difficult fermentables.
- Use along with Yeast Nutrient or Yeast Energizer.
- Enhances the rate of fermentation considerably.
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Ascorbic Acid
- Protects wine from discoloration.
- Safeguards wine from spoilage.
- Prevents oxidation.
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