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5804 L D CARLSON PHENOLPHTHALEIN COLOR SOLUTION, 0.5 oz., each

Details 

Replacement part for 5801
 

5805 L D CARLSON SODIUM HYDROXIDE, 4 oz, each

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Replacement part for 5801
 
Out of Stock

5806   FLOATING THERMOMETER France,  each

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Approx. 11" tall, quality thermometer. Comes in a plastic box. Range: 20F - 240F/-10C-120C. Easy to read. Made in France
 

5808 ALLA HYDROMETER France, each

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Triple Scale Hydrometer (10.5") SG scale 0.990-1.160; potential ABV scale 0-20%; sugar per liter scale 0-35. Made in France --- Use to monitor the fermentation process; ensure the proper amount of sugar, potential alcohol and specific gravity in juice, wort or must. All hydrometers require a test cylinder.
 

5810 Precision Lab pH Paper Universal, pH 2.0 to 10.0, 100 strips vial

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5811 Precision Lab pH Paper For Beer, pH 4.6 to 6.2, 100 strips vial

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5811L   Precision Lab pH PAPERS BEER RANGE 4.6 to 6.2 100 strips vial

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5812 Precision Lab pH Paper For Wine, pH 2.8 to 4.4, 100 strips vial

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5814   14 inch PLASTIC HYDROMETER TEST JAR

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Approximately 14 inches tall. For use with hydrometers and floating thermometer.
 

5815 10 inch TEST CYLINDER

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Approximately 10 inch. For use with Item number 5806-5809 and 5813 and floating thermometer.
 

5818 ALLA VINOMETER  France, each

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Used to determine alcohol content in finished dry wines. Scale 0-25%. Made in France.
 

5819 Wine and Beer Thief 3 piece Italy, each

Details 

A strong durable 3 piece plastic (white color), 1" dia. by 19" long. Use to collect sample of wine or beer from primary fermenter without disturbing the sediments on the bottom. Ital
 

5820   LABORATORY THERMOMETER FL, each

Details 

Approx. 12" tall, quality thermometer. Comes in a plastic box. Range: 0F - 220F/-20C -110C. Easy to read. (USA)
 

5821   LIQUID CRYSTAL THERMOMETER STRIP, each
5821 LIQUID CRYSTAL THERMOMETER STRIP, each
 
Made of durable plastic with adhesive backing, water resistant, dual temperature range 36 to 78F and 4 to 25C, easy to read. For use on the exterior of primary and secondary fermenters. Size 1 inch by 8 inch.
 

5822 12 inch DELUXE TEST CYLINDER  INSTOCK 1 QTY

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A quality one piece molded plastic test jar. Approx. 12 inch. For use with Item No. 5806 to 5809,5813.
 

5850 Precision Lab Iodine Test Paper, 100 strips vial

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5851 HYDROMETER WITH BUILT IN THERMOMETER USA, each

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Combination thermometer-hydrometer packed in clear 12" tube. Temperature 0-120? F; SG scale 0.850-1.160; potential ABV scale 0-20%; balling scale 0-35. Made in USA L.
 

5853K   PORTABLE REFRACTOMETER 0 to 40 Brix ATC

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Refractometer for measuring sugar content with alcohol scale display. This is not a alcohol meter or ebulliometer. Automatic temperature compensation 10 - 30 degree C. No tools needed for calibration, ideal for field work. Premium quality. Packed in protective plastic case which includes a screw driver, cleaning cloth and eye dropper. Features: * Range: 0-40 brix/0-25% vol. alcohol ATC * Resolution: 0.2% * Accuracy: 0.2%
 

5854 SAFETY BLUE PRECISION BREWERY HYDROMETER, each

Details 

Specific Gravity Scale with Thermometer. A precision instrument at an economical price. Split scale is designed to enhance readability over entire range. Set of 2 hydrometers (range: 1.000 - 1.070 & 1.060 -1.130).
 

5855   SAFETYBLUE PRECISION BREWERY HYDROMETER, each

Details 

Brix Scale, with Thermometer. Same as 5854, but reads in the Brix scale. Set of 3 hydrometers (range: 0 - 10, 10 - 20 & 20 - 30). --- Use to monitor the fermentation process; ensure the proper amount of sugar, potential alcohol and specific gravity in juice, wort or must. All hydrometers require a test cylinder.
 

5856 SUGAR SCALE HYDROMETER USA, each

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Calculates amount of sugar needed to raise wort or must to desired gravity. Made in USA F.
 

5857 Wine and Beer Thief Fermtech, each

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Simply dip once for a quick sample. Unique design allows you to insert a standard hydrometer directly into The Thief. Just touch the tip to the rim to empty The Thief. High grade acrylic for excellent clarity. Approx. 19" in length.
 

5858 1000 ml Erlenmeyer Flask, each

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Perfect for yeast starters. Accommodates a # 8 rubber stopper.
 

5859 Wine and Beer Thief 12 inch Glass, each

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12 long x 3/4 diameter.
 

5860 HYDROMETER USA, each

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Solid metal filled tip. Approx. 10.25" tall. Triple scale with Balling (0 - 35), Potential Alcohol (0% - 20%), S.G. (.990-1.170) scales. Packed in plastic tube. Made in USA. F
 

5861 2000 ml Erlenmeyer Flask, each

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Perfect for yeast starters. Accommodates a # 10.5 rubber stopper.
 

5862L 13 inch GLASS TEST CYLINDER

Details 

Similar and shorter than 5871 with plastic base.
 

5863f 12 inch GLASS TEST CYLINDER 2 QTY IN STOCK

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Glass Test Cylinder with plastic base.
 

5866 Precision Lab Chlorine Test Papers, 100 strips vial

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5867   9.75 inch FLOATING THERMOMETER with Handle, each

Details 

Approx. 9 3/4" tall, quality thermometer. Comes in a plastic box. Range: 0F - 220F /-20C-100C. Easy to read.
 

5868 12 inch Big Daddy Dial Thermometer

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Temperature range: 20F to 220F and -10C to 100C
 

5870   12 inch Laboratory Thermometer Alla, each

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Range: 0-220 F, 0-120 C. Alla, France
 

5871bb   14 inch GLASS TEST CYLINDER

Details 

Similar and taller than 5863 approximately 14" and comes with protective bumper guard and plastic base.
 

5872   PROOF & TRALLE ALCOHOLMETER France, each

Details 

A hydrometer for measuring alcohol level in spirits as percent & proof. Proof Scale 0 to 200. Tralle scale 0 to 100. 11.5 inch tall.
 

 
5873 ALLA HYDROMETER WITH BUILT IN THERMOMETER France
 
12.5" Temperature 0-120 degree F; SG scale 0.850-1.160; potential ABV scale 0-20%; balling scale 0-35. Made in France
 

5877   14 inch DELUXE TEST CYLINDER

Details 

A quality one piece molded plastic test jar. Approx. 14 inch. For use with Item No. 5854 and 5855.
 

5878   10 inch DELUXE TEST CYLINDER

Details 

Approximately 10 inch. A quality one piece molded plastic test jar. For use with Item No. 5806 to 5809,5813.
 

5879   FERMOMETER, each
5879 FERMOMETER, each
 
Made of durable plastic with adhesive backing, water resistant, Temperature range 36 to 78F with 2 degree increments, easy to read. For use on the exterior of primary and secondary fermenters. Size 1 inch by 8 inch. Show fermenting temperature for Lager and Ale.
 

5880L 12 inch HYDROMETER TEST JAR WITH SCREW OFF BASE

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12 inch PLASTIC HYDROMETER TEST JAR WITH SCREW OFF BASE. Screw off base disassembles for easy cleaning. With grey color base instead green.
 

6101 Amylase, 1.5 oz.

Details 

Amylase Enzyme is a food-grade bacterial alpha-amylase enzyme produced by fermentation of a non-GMO strain of bacillus. In the brewing process it is used for liquefaction of grain mashes and malt extracts for increased fermentability. Use 1 teaspoon per 5 gallon.
 

6102 Burton Water Salts, 1 oz.

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Blend of Potassium Chloride, Epsom Salts and Gypsum. Use to duplicate the brewing water of world famous beer such as the Burton-on-Trent's Pale Ale. Usage: Add 1/3 oz per 5 gallon just prior to boil. 1 oz is sufficient for 15 gallons.
 

61023   BURTON WATER SALTS, 0.33 oz

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6103 Calcium Carbonate, 2 oz.

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Also known as Precipitated Chalk. Lowers acidity in wine. Use 1/2 teaspoon per gallon to lower acidity 0.1%. Use before fermentation. Do not reduce acid more than .3% or your wine will taste chalky.
 

61031 Calcium Carbonate, 1 lb.

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6104 Gypsum, 2 oz.

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Also called calcium sulfate. Recommended brewing salt when brewing an all-grain beer. Use to harden soft water. Use 1 tsp. per 5 gallon.
 

61041 Gysum, 1 lb.

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6107 Lactic Acid, 4 oz.

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For increasing the acidity in wort. Usage: Per recipe directions.
 

6501 Acid Blend, 2 oz.

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Blend of 40% citric, 50% malic and 10% tartaric acids. Use to increase the acidity of acid deficient fruit juices. Usage: Per recipe directions or 1/2-1 tsp per gallon.
 

65011 Acid Blend, 1 lb.

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6502   Ascorbic Acid, 1 oz.

Details 

Antioxidant and nutrient (Vitamin C) used by many wine and beer makers during the bottling stage. Use 1 tsp/5 gal.
 

6503 Citric Acid, 2 oz.

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This is the principal acid in citrus fruit. For adjusting acidity. Stable and provides a pleasant fruity flavor. Usage: Per recipe directions or 1/2-1 tsp per gallon.
 

65031 Citric Acid, 1 lb.

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6504   WINE TANNIN, 1 oz.

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Especially useful in flower, root and grain wines. Wine tannin gives an impression of dryness and zest to flat wines otherwise lacking in character. Not intended for acid balancing. Directions: According to specific wine recipe or Use: 1/4 tsp/gal for white or rose wine must; 1/3 tsp/gal for red wine must; 1/2 tsp/gal for fruit wine must. Maximum dosage: 1/2 tsp per gallon of wine must. CONTAINS: Chestnut Extract (Castanea sativa). Product of Slovakia.
 

65041   WINE TANNIN, 1 lb

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6505 Malic Acid, 2 oz.

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This is the major acid found in apples and pears. Usage: Per recipe directions or 1/2-1 tsp per gallon.
 

65051 Malic Acid, 1 lb.

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6506 Oak Chips, 4 oz.

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Light toast. Use oak chips in carboy, instead of the oak barrel! Adds hints of spiciness in wine or beer. Usage depends on type of wine and taste desired. For white wines use 1 to 1 1/2 cups (approx 4 oz), for red wines use 2 to 3 cups (approx 8 oz) per 5-6 gallon batch. Direction: Wash and boil with clean water for 5 minutes. Drain water and place oak chip in secondary for 15 to 30 days or until flavor is achieve.
 

65061 Oak Chips, 1 lb.

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6507 Pectic Enzyme, 1 oz.

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Prevents pectin haze. Directions: Add 1/2 tsp/gallon of juice or 1/10th tsp/lb of fruit. Stir into must together with other ingredients just before pitching yeast.
 

65071 Pectic Enzyme, 1 lb.

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6508 Potassium Sorbate, 1 oz.

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A stabilizer, used to inhibit fermentation. It prevents renewed fermentation when used in conjunction with Sodium/Potassium Metalbisulphite or Campden Tablet. It will not, however, stop an active ferment but can prevent one from starting. Use 3/4 teaspoon per gallon when fermentation has ended, then add sugar to taste if needed).
 

65081 Potassium Sorbate, 1 lb.

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6509 Tartaric Acid, 2 oz.

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This is the principal acid in grapes. Contributes to the vinous character of wine. Increases acidity. Usage: Per recipe directions or 1/8-1/2 tsp per gallon.
 

65091 Tartaric Acid, 1 lb.

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6510 Yeast Energizer, 1 oz.

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Ingredient: Diammonium phosphate, Yeast hulls, Magnesium sulphate, Vitamin B Complex. Use to restart slow or stuck fermentations. Usage: 1/2 tsp per gallon.
 

65101 Yeast Energizer, 1 lb.

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6511 Yeast Nutrient, 2 oz.

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Also known as Di-ammonium Phosphate (NH4)HPO4, is an excellent nutrient supplement especially for meads which need added Nitrogen for strong fermentation. Usage: 1/21 tsp per gallon.
 

65111 Yeast Nutrient, 1 lb.

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6512 French Oak Chips, 4 oz.

Details 

Medium toast. Use oak chips in carboy, instead of the oak barrel! Adds hints of spiciness in wine or beer. Usage depends on type of wine and taste desired. For white wines use 1-1 cups (approx 4 oz), for red wines use 2-3 cups (approx 8 oz) per 5-6 gallon batch. Direction: Wash and boil with clean water for 5 minutes. Drain water and place oak chip in secondary for 15 - 30 days or until flavor is achieve.
 

65121 French Oak Chips, 1 lb.

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6513 Potassium Bicarbonate, 2 oz

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3.4 gm per gallon will reduces acidity approximately 0.1%. Do not reduce more than 0.3-0.4% (1 teaspoon = 6.0 grams)
 

65131 Potassium Bicarbonate, 1 lb.

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6515   CALCIUM CHLORIDE, 2 oz.

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4.8 grams (1 level teaspoon) of calcium chloride in 5 gallons of water will increase approximately 91 ppm Calcium, 162 ppm Chloride. Use according to recipe [Use up to 4.8 grams (up to 1 level teaspoon) per 5 gallons].
 

65151   CALCIUM CHLORIDE, 1 lb

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6517   SODIUM BENZOATE, 2 oz.

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Benzoate of Soda (C7H5Na02). Directions: Per recipe instructions. Avoid contact with eyes and skin. Do not ingest.
 

6518   EPSOM SALT aka Magnesium Sulfate, 2 oz.

Details 

Magnesium Sulfate. DIRECTIONS: 1 tsp of epsom salt (MgSO4) in 5 gallons of water will increase concentration of: (MG++) ion ...52ppm [SO4)--] ion. 207 ppm.
 

6519   POTASSIUM CARBONATE, 5 oz

Details 

Directions: Reduce acidity in wine; Use 1/2 teaspoon per gallon to reduce acidity by 0.1%
 

6520   COPPER SULFATE, 1 oz.

Details 

4 Grams Copper Sulfate per 1000 gallons raises the copper content by .2mg per liter.
 

7101 BENTONITE, 8 oz

Details 

A type of clay that forms a gelatinous paste when mixed with water. Causes proteins & tannin haze to coagulate. Usage: Bentonite is use in conjunction with other fining agents as listed here. 1 tsp per gallon for red and 1 tsp per gallon for white wine. Mix bentonite in 1 pint hot water. Pour bentonite solution with other ingredients (except yeast) into must in Primary fermenter, stir 1 minute. Then pitch yeast and allow to ferment at contant 70F (5F) for 11 days or when S.G. reaches 1.010 or less. Rack or siphon wine leaving sediments behind into clean secondary fermenter to finish fermenting for another 11 days. Rack again into clean secondary fermenter, add either Isinglass finings, Divergen F, Gelatin or Sparkalloid to secondary to finish the fining process. Refer to individual fining agents for instructions.
 

71011 BENTONITE, 1 lb.

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