Burton Water Salts - Also known as brewing salts, it is a mixture of Gypsum, Potassium Chloride and Epsom Salt. They are used to adjust water hardness, mainly for the production of Pale Ales. Add one teaspoon (for a five gallon batch) to wort during last 15 minutes of boil time.
Burton Water Salts - Also known as brewing salts, it is a mixture of Gypsum, Potassium Chloride and Epsom Salt. They are used to adjust water hardness, mainly for the production of Pale Ales. Add one teaspoon (for a five gallon batch) to wort during last 15 minutes of boil time.
Food Grade CALCIUM CHLORIDE (Pickle Crisp) 2 OZ.
As a beer water treatment additive Use 1 teaspoon per 5 gallons. Lowers pH. Useful for adding Calcium if the water is low in chlorides.
Also used in Cheesemaking
Calcium Chloride is used with store bought milk and goats milk to give a firmer setting curd for easier cutting in the making of hard cheeses.
CONTAINS: 2oz. Calcium Chloride
YIELD: Each 2oz. bottle contains enough Calcium Chloride to do 96 gallons of milk.
DIRECTIONS: Using 1/8 teaspoon for each gallon of milk, dilute in 1/4c. water. Bring milk to proper temperature and add before adding your culture.
STORAGE: Store in a cool, dark place. Will last indefinitely if stored properly.
NOTE: Do NOT use Calcium Chloride when making Mozzarella. It will keep the curds from stretching.
NOTE: Pickle makers can also use this to make crispy pickles as a replacement for Ball Pickle Crisp
Ball Pickle Crisp is gone and is missed by many pickle makers. Pickle Crisp took the place of lime and alum in making vinegar pickles (and other things) more crisp when opened. The same material is used for making whole tomatoes not "fall apart" when canned. Since it is a calcium salt (food grade calcium chloride), it is much more friendly to use than alum or lime. You absolutely should not use industrial grade calcium chloride for any pickling process because of all the non-edible impurities that may be in it (unknown).
This is the same material as used in Pickle Crisp and it will give you the same results. Since you use between 1/4 to 1 teaspoon of this salt per quart (1/8 to 1/2 teaspoon per pint), you will get more mileage of this food grade material than you got from Pickle Crisp. Too much will result in a bitter taste so you are better off using the lower amount in your pickles. Lime is too much trouble and no longer recommended and alum is an aluminum salt that is also no longer recommended.
As with any material, it is to be used by adults and is not to be left for children to play with. There is heat generated when liquid is added to it and it absorbs water. Therefore, add calcium salt to some of the water destined for for the pickle jar and let it dissolve. Keep it in a small jar with a good lid so it does not absorb water. Kept that way, it will have a long shelf life between pickle seasons if you do not use it all.
From Pickle Crisp is the following: Add 1 - 1 1/2 teaspoons of Pickle Crisp to each quart jar or 3/4 teaspoon to each pint jar. Follow recipe instructions for processing in a boiling water canner.
To use Pickle Crisp as a pre-soak instead of pickling lime, dissolve one 26 gram packet in one gallon of water. Follow tested home canning recipe as indicated. FYI - 26 grams is just slightly less than one ounce.
Food Grade CALCIUM CHLORIDE (Pickle Crisp) 1 LB
As a beer water treatment additive Use 1 teaspoon per 5 gallons. Lowers pH. Useful for adding Calcium if the water is low in chlorides.
Also used in Cheesemaking
Calcium Chloride is used with store bought milk and goats milk to give a firmer setting curd for easier cutting in the making of hard cheeses.
CONTAINS: 1 LB. Calcium Chloride
YIELD: 2 oz enough Calcium Chloride to do 96 gallons of milk.
DIRECTIONS: Using 1/8 teaspoon for each gallon of milk, dilute in 1/4c. water. Bring milk to proper temperature and add before adding your culture.
STORAGE: Store in a cool, dark place. Will last indefinitely if stored properly.
NOTE: Do NOT use Calcium Chloride when making Mozzarella. It will keep the curds from stretching.
NOTE: Pickle makers can also use this to make crispy pickles as a replacement for Ball Pickle Crisp
Ball Pickle Crisp is gone and is missed by many pickle makers. Pickle Crisp took the place of lime and alum in making vinegar pickles (and other things) more crisp when opened. The same material is used for making whole tomatoes not "fall apart" when canned. Since it is a calcium salt (food grade calcium chloride), it is much more friendly to use than alum or lime. You absolutely should not use industrial grade calcium chloride for any pickling process because of all the non-edible impurities that may be in it (unknown).
This is the same material as used in Pickle Crisp and it will give you the same results. Since you use between 1/4 to 1 teaspoon of this salt per quart (1/8 to 1/2 teaspoon per pint), you will get more mileage of this food grade material than you got from Pickle Crisp. Too much will result in a bitter taste so you are better off using the lower amount in your pickles. Lime is too much trouble and no longer recommended and alum is an aluminum salt that is also no longer recommended.
As with any material, it is to be used by adults and is not to be left for children to play with. There is heat generated when liquid is added to it and it absorbs water. Therefore, add calcium salt to some of the water destined for for the pickle jar and let it dissolve. Keep it in a small jar with a good lid so it does not absorb water. Kept that way, it will have a long shelf life between pickle seasons if you do not use it all.
From Pickle Crisp is the following: Add 1 - 1 1/2 teaspoons of Pickle Crisp to each quart jar or 3/4 teaspoon to each pint jar. Follow recipe instructions for processing in a boiling water canner.
To use Pickle Crisp as a pre-soak instead of pickling lime, dissolve one 26 gram packet in one gallon of water. Follow tested home canning recipe as indicated. FYI - 26 grams is just slightly less than one ounce.
To clear wine and beer. Use 1/2 tsp. per gallon for beer and 1 tsp per gallon for wine. 1. Add gelatin fining material to 1/2 c. to 1 c. of cold water and let soak for 1 hour. 2. Stir vigorously. 3. JUST bring it to a boil, either on the stove or in a microwave, then remove from heat. 4. Let stand for 3 minutes then stir mixture into beer or wine and let clear for 10 to 15 days. Works best when beer or wine is stored between 50 - 77 degree F. 5. Rack the beer or wine to remove from the sediment at the bottom
To clear wine and beer. Use 1/2 tsp. per gallon for beer and 1 tsp per gallon for wine. 1. Add gelatin fining material to 1/2 c. to 1 c. of cold water and let soak for 1 hour. 2. Stir vigorously. 3. JUST bring it to a boil, either on the stove or in a microwave, then remove from heat. 4. Let stand for 3 minutes then stir mixture into beer or wine and let clear for 10 to 15 days. Works best when beer or wine is stored between 50 - 77 degree F. 5. Rack the beer or wine to remove from the sediment at the bottom
To clear wine and beer. Use 1/2 tsp. per gallon for beer and 1 tsp per gallon for wine. 1. Add gelatin fining material to 1/2 c. to 1 c. of cold water and let soak for 1 hour. 2. Stir vigorously. 3. JUST bring it to a boil, either on the stove or in a microwave, then remove from heat. 4. Let stand for 3 minutes then stir mixture into beer or wine and let clear for 10 to 15 days. Works best when beer or wine is stored between 50 - 77 degree F. 5. Rack the beer or wine to remove from the sediment at the bottom
SPRUCE ESSENCE (Add to taste), 2oz
Adds the flavor or fresh spring new growth spruce tips to beer to recreate a style brewed by early Americans when hops were not available.
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