Products

Powdered glucoamylase enzyme for hydrolysis of short-chain dextrins into fermentable sugars. For saccharification of dextrins when mashing grains, potato or other starchy substrate to maximize ethanol fermentation.

Glucoamylase enzyme is also useful in baking to improve crust color, oven spring and crumb structure in breads.

Make a variety of goat milk cheeses with this complete kit including Chevre, Fresh French Style Goat Cheese and Lactic Cheese. Included with the kit are kitchen-tested recipes to make easy, delicious cheese and all you need is the milk! The recipe booklet also contains recipes in which to use your freshly made cheese as well as instructions for making a mother culture.

With home-grown herbs come the promise of flavor, scent, healing, and beauty. Open your garden to the beauty of herbs and the rewards will be manifold. Herb-growers and those who have always wanted to try it will find a wealth of encouragement and sound advice in this well-illustrated book.

Betty Jacobs will tell you in helpful, easy-to-understand language how to get the best results with 64 herbs - how to grow, harvest, and use them, plus a lot more:

- Starting herbs indoors and outdoors
- Harvesting and storing herbs
- Getting the most from your greenhouse and lath house
- How to sell herbs, both wholesale and retail

Gypsum, or Calcium Sulfate (CaSO₄), is a naturally occurring mineral commonly used in the brewing process. Gypsum contributes Calcium (Ca₂) and Sulfate ions (SO₄) which are important to the brewing process and character of the beer. It is generally used in brewing water that is deficient in the these ions or when water adjustment is needed to replicate certain beer styles.

Gypsum also contributes Sulfate ions to beer which play an important role in the overall flavor of the finished beer. Sulfates tend to accentuate the dryness and bitterness of hops and is desired in various styles such as some English ales and German lagers.

Gypsum is generally used to replicate styles of beer which originate from geographic regions with high levels of calcium and sulfate such as Dortmund and Vienna in Germany, Burton in England and Edinburgh in Scotland. Gypsum can also be used in conjunction with Epsom Salts (Magnesium Sulfate, MgSO₄). This combination, commonly known as Burton Water Salts, is used when a higher level of Magnesium ions is also required.

Benefits of calcium in the brewing process:

- Regulates mash pH
- Combines with bicarbonate (HCO^-₃) to form calcium carbonate (CaCO₃) to achieve proper beer acidity
- Keeps oxalate salts in solution which can contribute haze and gushing when they precipitate
- Reduces harshness by minimizing the extraction of tannins from the malt
- Assists in protein coagulation during the hot and cold breaks
- Metabolized by yeast and is a necessary element for yeast health and fermentation
- Aids in the clarification of the beer
- Improves the stability of the finished beer

Hallertau Mittelfüh from the Bavarian Hallertau region in Germany is one of the great noble hop varieties. It has a sweet, earthy, and herbal character of freshly mowed grass, sweet spices, dried flowers, and warm forest aromas of dry wood and humus. Hallertau provides a mild bitterness with a fine, elegant aroma and flavor.

Hallertau Mittelfrüh has been one of Europe’s most widely esteemed varieties for centuries and is practically synonymous with continental lagers (particularly Bavarian styles) and many types of German and Belgian ales.  Its many offshoots and daughter hop varieties show some of the same qualities, but none have the same range and balance of flavor as Hallertau Mittelfrüh.

Hallertauer Magnum hop pellets deliver a smooth, clean bitterness with a high alpha acid for a dry, firm character. It has a soft floral and fruity aroma and is ideally suited for German-style Pilsners, Pales Ales, India Pale Ales and more.

The Magnum variety was bred in 1980 at the Hop Research Center in Hüll and registered in 1993. It is a daughter of Galena and the German male #75/5/3 and was bred for its high alpha acid and yield performance. Despite its predominant use as a bittering hop, Magnum has a refined fresh flower and fruity aroma when used as a finishing hop.

Freshly blended herbal teas offer more healing power than do pre-packaged tea bags. In Healing Herbal Teas, master herbalist and author Sarah Farr serves up 101 original recipes that not only offer health advantages but also taste great. Formulations to benefit each body system and promote well-being include Daily Adrenal Support, Inflammation Reduction, and Digestive Tonic. Additional recipes that address seasonal needs such as allergy relief or immune support will attune you to the cycles of nature, while instruction on the art of tea blending will teach you how to develop your own signature mixtures to give your body exactly what it needs. This book is an enchanting and delectable guide to blending and brewing power-packed herbal teas at home.

From the Back Cover:
Discover the healing power of herbs through the simple, satisfying process of blending your own delicious herbal teas.

Promote healing and balance with remedies like Sore Throat Soother, Blood Pressure Support, and Postpartum Nourish Tea, or delight in more lighthearted and seasonal blends like Cardamom Rose Chai, Chocolatl, and Lemon Ginger Iced Tea. No matter what you're looking for, every one of these teas is designed to enchant the senses and nourish the body.

Taking good care of yourself has never been so much fun! Blending and brewing your own soothing, invigorating, healthy, or just plain delicious herbal teas is as good for the spirit as it is for the body! With Herbal Teas’ simple instructions and recipes for every need, age, and life situation, even beginners can dive right in for the healing or just for the joy of it.

Here are just a few of the herbal teas that you will discover:

- Energy Boosters
- Stress Busters
- Detoxifying Teas
- Love Potion Teas
- Dream Teas
- Teas For PMS
- Teas For Teenagers
- Uplifting Teas
- Prenatal Teas
- Teas For Healthy Skin
- And Many More!

Explore the many flavorful possibilities of vinegar. With dozens of recipes for infusing vinegar with herbs, spices, vegetables, and flowers, Maggie Oster fills this delightful book with mouthwatering mixtures that go far beyond salad dressing. Use your homemade vinegars to add some zing to everything from Green Chile and Cilantro Sambal to the white cream sauce enriching your pork chops. Oster also includes tips on making cleaning products from vinegar, so you can keep your kitchen naturally spotless when you’re done cooking.

Vinegar is versatile! And this book covers it all:

- Directions for buying, making and flavoring inexpensive, easy-to-make vinegars - dozens of ideas for combination herb, spice, vegetable and flower vinegars.
- Recipes for using flavored vinegars - just a splash for exhilarating basic vinaigrettes, fruit and vegetable salsas, flavorful and tenderizing marinades, spicy dessert sauces and many more.
- Gift packaging ideas and customized labels.
- Step-by-step instructions for growing flavorful herbs indoors and out.
- Household uses and hints - more than 100 home uses for vinegar, including polishing chrome, prolonging the life of cut flowers and preparing natural beauty treatments.

Hersbrucker hop pellets have a mild, herbal and floral character. They are an excellent, delicate, old-world hop. Sometimes referred to as Hallertauer Hersbrucker.

Home Sausage Making is the most comprehensive go-to reference on the subject — and the re-designed fourth edition is better than ever, with 60 percent new and updated recipes, the most current guidelines for popular charcuterie techniques such as dry curing and smoking, and more. Step-by-step photos make the process accessible for cooks of all levels, and 100 recipes range from breakfast sausage to global favorites like mortadella, liverwurst, chorizo, salami, kielbasa, and bratwurst. Recipes for using wild game, chicken, seafood, and vegetables ensure there’s something for every taste. An additional 100 recipes highlight creative ways to cook with sausage.

From the Back Cover:
Discover the world of flavor possibilities when you make sausage at home - from spicy andouille, linguica, and chorizo to down-home bangers, kosher salami, and satisfyingly sweet maple breakfast sausage.

Step-by-step directions teach you how to create fresh, smoked, and dry-cured sausage. Equipped with your new skills, you can then make links and patties that appeal to every palate, with 100 recipes for beer, poultry, pork, wild game, seafood, and even vegetarian sausages.

Create new and unusual homebrewed favorites with recipes guaranteed to work well with home equipment. Enjoy more than 240 beer and ale recipes contributed by brewing suppliers, homebrew clubs, and individual artisans across North America.

“Send us your best”, said Karl F. Lutzen and Mark Stevens, in their appeal for the favorite recipes of homebrewers across North America. Homebrew clubs, brewing suppliers and homebrewers took up the call. Now here it is!

Homebrew Favorites is a nuts and bolts guide to creating unusual brews at home, including:

Infuse your yard with the flavor, fragrance, beauty and healing power of organic herbs. Whether you want to work herbs into existing flower or food gardens, grow them in containers, or plant a dedicated herb garden, Homegrown Herbs is your in-depth guide to everything you need to know about planting, caring for, harvesting, drying and using more than 100 herbs.

This is the definitive guide to planting, growing, harvesting, and using 101 popular herbs. A step-by-step primer for gardeners of every level, it includes in-depth information on seed selection, planting, maintenance and care, harvesting, drying, uses in the kitchen, home pharmacy, crafting and body care. Sensational color photographs by Saxon Holt bring the information to life. With renowned herbalist Tammi Hartung as a guide, readers will discover that growing their own herbs is one of the easiest ways possible to bring more beauty, flavor and health to everyday life.

Tammi Hartung has been growing and working with herbs for 30 years and is a frequent teacher and lecturer at herb and gardening conferences. She and her husband cultivate 500 varieties of herbs on their organic farm in Colorado.

Tammi Hartung offers dozens of ideas for using your homegrown herbs:
- Prepare relaxing herbal baths and soaks
- Mix custom seasoning blends for your favorite recipes
- Make healing tinctures, liniments and elixirs
- Perk up recipes-salads, soups, pastas, vegetables, eggs-with fresh or dried herbs
- Personalize homemade body creams with your favorite herbal scents and healing properties
- Give homemade herbal vinegars and butters as holiday gifts
- Put the soothing power of herbs to good use in sleep pillows and heating pads
- Craft wreaths and potpourris with long-lasting fragrance and beauty

Add your favorite flavors and sweeteners to vodka, brandy, whiskey, and rum to make delicious homemade liqueurs. Andrew Schloss shows you simple techniques for making liqueurs using standard kitchen equipment, providing hundreds of recipes for blending your own flavored spirits with cinnamon, chocolate, honey, peaches, or anything else that might suit your fancy. Learn how easy it is to make your own versions of Baileys, Triple Sec, and Kahlúa, or try your hand at creating new and unique flavor combinations. Cheers!

From the Back Cover:
Liqueurs put the orange zing in your margarita and the coffee jolt in your mudslide. If your cocktail is fruity, nutty, flowery, or creamy; if it tastes of coffee or caramel, chances are there's a liqueur involved. Liqueurs are delicious to sip straight up, fun to give as gifts, and easy to make with 159 creative flavors, including clone versions of many of our favorite commercial brands. You'll also find recipes for unsweetened infused spirits and a selection of 80 creative brands.