Additives & Spices

Additives and Spices for Brewing, Mead, Cider, and Wine

Additives and spices help tune water chemistry, fermentation health, clarity, acidity, flavor, and aroma after the main ingredients are chosen. This collection brings together brewing salts, acids, enzymes, clarifiers, yeast nutrients, stabilizers, spices, fruit peels, and other small additions used across beer, mead, cider, wine, sake, kombucha, and hard seltzer.

Use additives with a clear purpose. Some products belong in the mash or kettle, some support yeast during fermentation, and others are used after fermentation for clarification or stabilization. Always follow the individual product directions and match the addition to the beverage and process stage.

Shop by Additive Type

• Water and mash adjustments: salts, acids, pH tools, and mash-support products for dialing in brewing water and process control.
• Clarifiers and finings: options such as BrewTan B (Tanal B), Biofine Clear, Whirlfloc, Irish moss, gelatin, bentonite, chitosan, and kieselsol.
• Yeast nutrients and enhancers: browse yeast nutrients and fermentation enhancers such as Fermaid O, Fermaid K, Go-Ferm, zinc support, and yeast starter nutrients.
• Spices and flavor additions: citrus peels, herbs, spices, and other ingredients for recipe development and finishing touches.

Process First, Additive Second

The best additive is the one that solves the actual process need. If the goal is clearer beer, choose the fining by timing and haze source. If the goal is healthier fermentation, start with the yeast strain, gravity, must or wort composition, and nutrient plan. If the goal is flavor, dose carefully and keep notes so the result can be repeated.