Can be used in place of corn sugar, although it's not as common. Often times used for bottle conditioning. Ounce for ounce, cane sugar will produce slightly more carbon dioxide than corn sugar.
Due to high demand, this item is currently out of stock. Be the first to receive your items by placing a pre-order today. We will automatically ship this to you when we receive more inventory.
One fourth as sweet as cane sugar (sucrose) and non-fermentable by yeast. Use lactose when you want to sweeten a dry or bitter wine or beer. Also used to add sweetness and body to beers such as sweet stouts (milk stouts). Add a small amount, mix, and taste. Lactose can be added until desired flavor is obtained. There is no fermentation period or rest needed, so wine/beer may be bottled immediately. Add to hot water and mix thoroughly before adding to wine/beer. Add at end of fermentation, before bottling.
Usage: 8 oz. per 5 gallons, or to taste
Common name: Milk sugar
Brewers make the tea but SCOBY makes the booch! Kombucha SCOBY is a symbiotic culture of bacteria and yeast that is used for fermenting sweet tea into kombucha. Fermentaholics' Jun SCOBY culture comes with a 4" pellicle and 12 fl oz of liquid starter tea. Perfect for starting a 1-gallon batch of homemade Jun tea.
Jun tea is considered the "champagne of kombucha", and has a crisper, brighter flavor profile compared to regular kombucha. Making Jun tea is the same process as making kombucha, but instead of feeding the culture black tea and cane sugar, you use green tea and raw honey.
With proper care and storage, you can reuse your culture for multiple batches. For short term storage, a clean, food grade container placed somewhere out of direct sunlight and left undisturbed is suggested. If you will not be using your SCOBY for an extended period of time, place it in a clean, food grade container in the refrigerator for up to 3 months. Feeding (adding new tea) as needed to keep the SCOBY from drying out.
Jump into the world of kombucha making with the Pop Cultures Kombucha Kit! The kit features everything you need to make batch after batch of delicious and healthy kombucha using the continuous brewing method with included 5L jar featuring a built-in spigot, which allows you to easily transfer directly to bottles. The kit also includes everything you need to brew your first batch, including cane sugar and black tea, along with all of the equipment you need to make sure the brewing process is fun and easy. With pH test strips, you’ll be able to ensure that your finished kombucha has the ideal pH level before consuming, and the included cloth cover protects exterior contaminants from getting into your kombucha while it’s brewing. A Pop Cultures SCOBY is included with each kit. The good thing about a kombucha SCOBY is that it can be reused multiple times, as long as it’s cared for and stored properly. Once you’re done brewing your first batch, keep the SCOBY in the jar with about 1 cup of your finished kombucha, and start brewing another batch as soon as you’re ready. Please note: your SCOBY may arrive with the pouch swollen. This is a common occurence and will not affect the health of the SCOBY or negatively affect fermentation. Discover • Create • Share • Enjoy Includes: 5L Glass Jar with Stainless Steel Spigot SCOBY and Starter Liquid Cloth Cover and Rubber Band Stick-on Thermometer Black Tea Cane Sugar pH Test Paper Easy to follow step-by-step instructions You Will Also Need Bottles and bottling equipment for carbonating your Kombucha, if you choose. We recommend Pop Tops Flip Top Bottles.
The Pop Cultures Water Kefir Kit features everything you need to make delicious and healthy water kefir at home! Carbonate your finished water kefir with fruit for an alternative to soda that is good for you. If you enjoy kombucha, you’re going to love water kefir, and the Pop Cultures Water Kefir kit includes what you need to start making batch after batch at home. Activate the included dehydrated water kefir grains to get them ready to transform a simple mixture of sugar and water into a probiotic rich drink. Bottle up your finished water kefir with fruit or other flavorings to enjoy the carbonated and effervescent drink that you made right at home! With easy to follow, step-by-step instructions, the entire process is made simple inside the Pop Cultures Water Kefir kit. A great gift for kombucha drinkers, anyone looking to add more probiotics to their daily routine, or anyone that just loves a fun DIY activity. Plus, the entire process is fun to enjoy with friends and family. Discover • Create • Share • Enjoy Includes: 32 oz Jar Pop Cultures Water Kefir Grains Cane Sugar Stick-on Thermometer Easy to follow step-by-step instructions You Will Also Need Bottles and bottling equipment to carbonate your water kefir, if you choose. We recommend Pop Tops Flip Top Bottles.
Tough, high-performance alcohol yeast designed for high-temperature, high-gravity fermentations using starch or sugar-based substrates
Fast, reliable performance in challenging conditions ideal for spirits, turbo washes, rum production, and alcohol production under thermal stress
Recommended for starch-based mashes, high-temp/distillation washes, potable spirit fermentation, high-gravity alcohol production, Rum fermentation
Ferment between 82-108°F
Angel Yeast TT (also known as Red Label) is a tough, high-performance alcohol yeast designed for high-temperature, high-gravity fermentations using starch or sugar-based substrates. It offers fast, reliable performance in challenging conditions ideal for spirits, turbo washes, rum production, and alcohol production under thermal stress.
Neutral flavor profile suitable for clean spirit and light rum production
High flocculation enables clear separation
Strong attenuation in high-gravity worts and mashes
Fermentation range: 82–108 °F (28–42 °C)
Alcohol tolerance up to 17% ABV
High resistance to acid and osmotic pressure (up to 60% glucose)
Rapid fermentation with minimal cell usage
Fermentation Range
82–108 °F (28–42 °C)
Usage Rate
0.25–0.3 g/L (25–30 g/hL) – aim for ~5 × 10⁶ cells/mL
Rehydration Instructions
Direct-pitch capable, but for optimal vitality rehydrate in 5–10× its weight of warm water at 90–95 °F (32–35 °C) for 10–20 minutes before pitching.
Applications
Starch-based mashes • High-temp/distillation washes • Potable spirit fermentation • High-gravity alcohol production • Rum fermentation (molasses or cane sugar)
Discover the exquisite and classic profile of our Costa Rica Doña Isa Beneficio Rio Negro, Wet Processed green coffee beans. Processed at the renowned Beneficio Rio Negro, this coffee offers a beautifully clean and sweet cup with vibrant citrus notes.
Cupping Notes:
Flavor: Expect a remarkably clean and bright cup with prominent notes of sweet citrus, such as mandarin orange and lime zest. A delicate sweetness, reminiscent of cane sugar and honey, is complemented by subtle hints of green apple and a clean, caramelized finish.
Body: A smooth, medium-bodied texture with a crisp, refreshing mouthfeel.
Aroma: Fragrant aromas of citrus blossom, sweet honey, and a hint of fresh green fruit.
Origin: Costa Rica (Likely from a specific region/farm associated with Doña Isa, processed at Beneficio Rio Negro)
Altitude: Typically 1200-1700 meters
Varietal: Predominantly Caturra, Catuai, or similar
Process: Wet Processed (Washed)
Discover the unique and bright profile of our Papua New Guinea Lahamenegu Red Mountain Natural green coffee beans. Sourced from the Goroka region in the Eastern Highlands Province, this naturally processed, fully sundried coffee offers a vibrant and sweet cup bursting with distinct fruit and berry notes.
Cupping Notes:
Flavor: Expect a lively and sweet cup with prominent notes of cherry, strawberry, and Concord grape. Bright citrus and ripe banana contribute to its tropical character, all balanced by a clean cane sugar sweetness.
Body: This coffee boasts a light body, providing a delicate and refreshing mouthfeel.
Acidity: It has a bright acidity, contributing to a crisp and lively cup.
Aroma: Fragrant aromas of mixed red berries, sweet tropical fruit, and bright citrus.
Origin: Goroka, Eastern Highlands Province, Papua New Guinea
Altitude: 1550 meters
Varietal: Typica, Bourbon
Process: Natural, Fully Sundried
Key points About PNG Lahamenegu Red Mountain:
"Natural" and "Fully Sundried" processing enhances the inherent sweetness and bold fruit flavors of the coffee.
The "Red Mountain" designation often points to specific growing areas known for quality within Papua New Guinea.
PNG coffees are celebrated for their unique flavor profiles, often combining fruitiness with a clean finish.
The 'A' designation in PNG coffee typically indicates a higher grade with distinct body, acidity, and aroma.
Discover the vibrant and beautifully balanced profile of our Tanzania Mbeya Mwangoka Farm, Natural Processed green coffee beans. Sourced from the high-altitude GD Mwangoka Farm, managed by the Grivas family in the Songwe region of Tanzania, this naturally processed coffee offers a sweet, bright, and tea-like cup.
Cupping Notes:
Flavor: Expect a delightful array of sweet fruit notes, with prominent strawberry, crisp white grape, and juicy orange. A clean cane sugar sweetness underpins these flavors, leading to a refined, tea-like finish.
Body: This coffee boasts a medium body, providing a smooth and satisfying mouthfeel.
Acidity: It has a bright acidity, contributing to a lively and refreshing cup.
Aroma: Fragrant aromas of sweet berries, bright citrus, and a delicate tea-like essence.
Origin: Mbozi District, Songwe, Tanzania (GD Mwangoka Farm)
Altitude: 1980 meters above sea level (GDM Farm)
Varietal: Bourbon, Compact (new hybrids)
Process: Natural Processed
Key Points About Tanzania Mbeya Mwangoka Farm:
This coffee comes from a specific farm, GD Mwangoka Farm, indicating traceability and quality focus.
Natural processing enhances the inherent sweetness and fruitiness of the beans, creating a distinct flavor profile.
Tanzanian coffees, especially from high-altitude regions like Mbeya, are known for their bright acidity and balanced characteristics.
The inclusion of new hybrid varietals like 'Compact' highlights ongoing development in coffee cultivation.
Clear rock candi sugar from Belgium. Add fermentable sugar without adding color or strong flavors. Use to boost the gravity of Belgian and other beers without adding residual sweetness. Color: 0 degrees Lovibond.
Lallzyme Cuvee Blanc – Enzyme for Aroma Release and Finesse in White and Sparkling Wines
Enhances aroma expression by unlocking bound terpene and thiol precursors
Improves clarification and filterability through efficient pectin breakdown
Increases finesse and texture by gently releasing polysaccharides
Ideal for varietal whites and sparkling base wines where delicacy is key
Balanced glycosidase activity preserves freshness without compromising stability
Lallzyme Cuvee Blanc is a highly specific enzyme developed by Lallemand for the production of elegant, aromatic white and sparkling wines. It offers a delicate balance of pectinase and glycosidase activity that breaks down grape cell walls to improve clarification while simultaneously releasing aroma precursors trapped in glycosidic form. This selective activity enhances varietal expression—especially in terpene- and thiol-rich varieties—without producing off-flavors or excessive bitterness. The result is a wine with lifted aromatics, better mouthfeel, and improved stability, ideal for styles requiring precision and finesse.
Protocol
Dilute Lallzyme Cuvee Blanc in 10 times its weight of chlorine-free water. Add to juice or wine at the preferred stage—either pre-fermentation for aroma release and settling, or post-fermentation for finishing and clarification. Ensure even distribution by mixing thoroughly. Optimal temperature range is 12–20°C. Avoid use below 10°C or in combination with bentonite or SO₂ during addition.
Usage Rates
Recommended dosage: 2–4 grams per hectoliter
= 0.02–0.04 grams per liter
= 0.076–0.151 grams per gallon
Use 2 g/hL for lighter aromatics or wines already showing good varietal character. Increase to 4 g/hL in more neutral juices or when maximizing aromatic potential is desired. Allow adequate contact time—typically 24 to 48 hours—depending on the winemaking stage and style.
Due to high demand, the 50 lb is currently out of stock. Be the first to receive your items by placing a pre-order today. We will automatically ship this to you when we receive more inventory.
Give your yeast an added boost with this yeast nutrient.
Diammonium Phosphate (DAP) is a good source of nitrogen for yeast. The added nitrogen will help the yeast will remain active through the ferment. Use 1/2-3/4 gram per gallon (1/2 tsp per 5 gallons).
A rough approximate of weight is 1 tsp = 3.1 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.
Otherwise known as Raw Sugar, Demerara sugar is about 97% sucrose, so most of it will ferment out, and will not impart much to the body of your beer. Generally used in darker beers, as the light brown color of the sugar will affect the color of your beer.
Lallzyme EX-V – Enzyme for Structured Red Wines with Enhanced Color and Tannin Stability
Extracts color and tannins with improved integration for wines destined for aging
Promotes stable anthocyanin-tannin bonding for long-lasting color
Enhances mouthfeel, midpalate weight, and structural balance
Improves juice yield and reduces solids through efficient cell wall degradation
Balanced enzyme activity supports both extraction and finesse in premium red wines
Lallzyme EX-V is a precision enzyme blend developed by Lallemand for red wine fermentations where structure, balance, and ageability are desired. It combines strong pectolytic activity with targeted cellulase and hemicellulase functions to break down grape skin cell walls, facilitating the release of anthocyanins and seed-derived tannins in a controlled, integrative manner. EX-V is ideal for varietals with moderate to firm skins or when crafting red wines intended for barrel aging, as it enhances phenolic complexity without over-extracting bitterness or astringency. Wines fermented with EX-V tend to show refined texture, vivid color, and excellent long-term stability.
Comparison to Other Lallemand Maceration Enzymes:
Compared to EX, which is best for early-drinking, fruit-forward reds, EX-V is designed for more structured, age-worthy styles with higher tannin and color stability.
EX = softer, fruit-driven reds for early release
EX-V = structured, balanced reds with aging potential
Protocol
Dilute Lallzyme EX-V in 10 times its weight of chlorine-free water. Add to crushed grapes or must at the beginning of fermentation. Mix thoroughly for even dispersion. Optimal temperature range: 20–30°C. Avoid adding below 10°C or after alcoholic fermentation begins.
Usage Rates
Recommended dosage: 30–40 grams per ton of grapes
= 0.66–0.88 grams per hectoliter (assuming 450 L/ton)
= 0.0066–0.0088 grams per liter
= 0.025–0.033 grams per gallon
Use the lower end of the range for moderately structured fruit or extended maceration. Use the higher range for tighter-skinned grapes, shorter fermentations, or when greater phenolic extraction and color stability are required for barrel-aged or long-lived reds.
Lallzyme EX – Enzyme for Enhanced Color and Juice Release in Early-Drinking Red Wines
Improves color extraction while preserving soft, approachable tannins
Increases free-run and press juice yield by breaking down cell wall pectins
Enhances clarification and reduces solids for easier pressing and settling
Supports smooth mouthfeel in red wines intended for early consumption
Balanced enzyme activity preserves varietal fruit while aiding extraction efficiency
Lallzyme EX is a gentle maceration enzyme developed by Lallemand for red wine fermentations where balance, early drinkability, and clean extraction are key. Its primary function is to degrade grape skin cell walls through pectinase and hemicellulase activity, improving juice yield and the release of color compounds without promoting aggressive tannin extraction. This makes it particularly well-suited for light- to medium-bodied red wines or warm-climate varietals where managing tannin levels is critical. EX helps clarify must, improve press efficiency, and support the production of soft, fruit-driven wines that are ready for market sooner.
Comparison to Other Lallemand Maceration Enzymes:
Compared to EX-V, which targets tannin structure and aging potential, EX is better for fresh, youthful styles that prioritize fruit expression and roundness. In summary:
EX = best for early-release reds, softer tannins, moderate color
EX-V = ideal for structure and age-worthines
Protocol
Dilute Lallzyme EX in 10 times its weight of chlorine-free water. Add to crushed grapes or must at the start of fermentation. Mix well to ensure even distribution. Best activity between 20–30°C. Avoid use below 10°C or after fermentation is complete.
Usage Rates
Recommended dosage: 20–30 grams per ton of grapes
= 0.44–0.66 grams per hectoliter (assuming 450 L/ton)
= 0.0044–0.0066 grams per liter
= 0.017–0.025 grams per gallon
Use the lower range for softer grapes or longer macerations. Use higher rates when working with firmer-skinned varieties or short fermentations where improved extraction and juice yield are needed.
This sticky, sweet nectar of the Agave plant is a fantastic way to experiment with different flavors in your meads and beers. It has a malty aroma with a hint of sweetness to it. One of the great things about Agave Extract is that it won't crystalize like honey will, so it maintains a smooth, liquid-like consistency. Notes of molasses come out when tasting it. The extract is light in color, and in addition to being fermented, many people use Agave extract as a sweetener in foods. And due to its low glycemic index, it is a great alternative to sugar for diabetics.
Organic, non-GMO, and allergen-free.
Vanilla beans are a great way for the adventurous homebrewer to impart a different and unique flavor to their beers.
These Bourbon Vanilla Beans from Madagascar are fresh, (unlike the dry beans you typically see in grocery stores) and ready to be used in whatever beer you like.
To use, simply slice the bean open lengthwise and add to your Secondary or Keg. Remove when the Vanilla flavor is at the desired strength. 1-2 beans are fine for a slight Vanilla flavor, but some brewers will push the limits and add the third bean. Are you a three-bean-brewer? (This would typically be done in an Oatmeal Stout or a similarly heavy beer.)
A non-soluble clarifier that removes both haze causing polyphenols as well as yeast cells. Mix 2 Tbls (or 5 g) with one cup of sanitized warm water and gently stir into five gallons beer. Let stand for a few days and rack off.
Polyclar VT is a coarser grade of PVPP (140 micron particle size), optimized for addition to vessels, where faster settling is required. The larger particle size also facilitates settling of the stabilizer, allowing the majority of the product to be left behind with the lees at racking.
A typical contact time of between 3 to 10 days is required, although there are no adverse effects from leaving Polyclar in contact with the wine for longer periods.
For wine use .5 to 2.5 grams per gallon depending upon severity of problem and desired affect.
A rough approximate of weight is 1 tsp = 1.1 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.
Pharmaceutical grade dry agar for making plates and slants. 2 oz will make up approximately 4000 ml of liquid agar. BK580, First Steps In Yeast Culturing, is a great reference if you do not have prior experience working with agar.
For lab use, use 12 grams to make 1 liter of solid agar, which is way more than even a big laboratory uses. You need a very accurate scale to measure that out. You want to dissolve the agar slowly in the water or wort for a few minutes. Then heat gently till you get to a boil. Be very careful of not boiling over, if you do it's best to throw that boil out as your water to agar ratio is off and you will not get a good medium. Boil for a few minutes and then divide out to sterilize.
For the beer maker who is also intrigued with making wine.
MoreWine!'s Tartaric Acid is processed naturally in Europe from grapes and is the preferred acid for adjusting acid levels in wine. Be aware that a lot Tartaric Acid available to home winemakers is artificially made, comes from China, and does not integrate into the wine as well. Some of this tartaric includes the designation of "food-grade". Because MoreWine! packages this product you can be assured you are getting the highest winery-grade quality.
3.8g per gallon adjusts acidity by +.1%.
As a note: some tartaric acid will drop out of suspension as potassium bitartrate if you are doing any cold stabilization. You might want to re-test total acidity after cold stabilization.
Also known as brewing salts, it is a mixture of Gypsum, Calcium Carbonate and Epsom Salt. 1 tsp adds 1119 ppm per 1 gallon. For Pale Ales in the Burton on Trent style. Burton salts can come in either crystal or powdered form. We ship what is available at the time your order is placed.
30g per 5 gallons will provide:
266 ppm Ca
63 ppm Mg
159 ppm Carbonate
631 ppm Sulfate
Save time and remove the guesswork on bottling day with Pop Shots Carbonation Tablets!
No need to measure out and mix corn sugar to make a priming sugar solution
Simply add the recommended number of sugar tablets based on the volume of your bottle
One bag is enough to carbonate 5 gallons of bottled beer
Make bottling day a breeze and add Pop Shots to your 12 oz, 16 oz, or 22 oz bottles to make carbonation easy! Tested in-house, our Pop Shots are formulated to ensure your beverage achieves carbonation.
After adding your Pop Shots, please store your bottle at room temperature for 1-2 weeks to allow carbonation to take place.
Dosage:
12 oz Bottles - 3 Pop Shots
16 oz Bottles - 4 Pop Shots
22 oz Bottles - 5 Pop Shots
Approximately 175 Pop Shots per bag.
Dark rock candi sugar from Belgium. Add great flavor and fermentables to Belgian dark beers, without adding residual sweetness. Color: 275 degrees Lovibond.
Use this soft candi sugar in all of your Belgian beers to impart a wonderfully soft and well-rounded flavor that you have never had in your beers before! A by-product of the rock candi and candi syrup making processes, soft sugar is made up of tiny crystals of beet sugar that have been removed from the syrup by way of a centrifuge. These crystals have a more intense flavor than the traditional sugar rocks American brewers are used to seeing. Use this sugar as a direct replacement for those out-dated rocks! This is the same candi sugar used by the famous Rochefort brewery in Belgium.
Use this soft candi sugar in all of your Belgian beers to impart a wonderfully soft and well-rounded flavor that you have never had in your beers before! A by-product of the rock candi and candi syrup making processes, soft sugar is made up of tiny crystals of beet sugar that have been removed from the syrup by way of a centrifuge. These crystals have a more intense flavor than the traditional sugar rocks American brewers are used to seeing. Use this sugar as a direct replacement for those out-dated rocks! This is the same candi sugar used by the famous Rochefort brewery in Belgium.
Brewmaster Belgian Candi Syrups are premium flavoring sugars to enhance the flavor of authentic Belgian-tasting beers
Flavor: Rich toffee, dark stone fruit, and toasted bread
Recommended for recreating Westvleteren 12, Rochefort 10, and many other dark Belgian Ales
Black is the premium extra dark Belgian-style Candi Syrup. It has the unmistakable flavors of rich toffee, dark stone fruit, and toasted bread. Black Candi Syrup is the basis for the perfect cloning of Westvleteren 12, Rochefort 10, and many other dark Belgian Ales.
One pound of Black Candi Syrup will add an estimated SRM of 30L to 6 gallons of wort.
Specs:
Color: 180 SRM / 133°L
PPG: 1.032
Note: This product may crystallize in cold temperatures. To restore its original consistency, warm the bottle by soaking it, or warm it in a dry environment at 140°F (60°C). Please ensure the product is stored at or above 68°F (20°C).
Brewmaster Belgian Candi Syrups are premium flavoring sugars to enhance the flavor of authentic Belgian-tasting beers
Flavor: Subtle toffee, and toasted bread
Recommended for dark Belgian style ales
Brown is by far the most universal of the Brewmaster Belgian Syrups and is made with pure beet sugar. This syrup creates an unmistakable pallet of subtle toffee, and toasted bread flavors that make a dark Belgian Syrup truly brew-worthy. This syrup will ensure the caramel aroma and rich flavors of award winning Belgian style ales.
One pound of Brown Candi Syrup will add an estimated SRM of 15L to 6 gallons of wort.
Specs:
Color: 90 SRM / 67°L
PPG: 1.032
Note: This product may crystallize in cold temperatures. To restore its original consistency, warm the bottle by soaking it, or warm it in a dry environment at 140°F (60°C). Please ensure the product is stored at or above 68°F (20°C).
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