ABOUT THIS PRODUCT: [MIN210] Gypsum, also known as calcium sulfate, is used as a water hardening treatment when making beer. Having proper water hardness when mashing grains helps to increase the amount of sugars extracted from the grains and promotes the precipitation of haze causing proteins during fermentation. In the case if Gypsum it also helps to round out the bitter flavors from the hops. Gypsum is also used when making Sherry and other Spanish type wines. Heavy doses are added in a process know as "plastering". Adding Gypsum to your Sherry will help emulate the characteristics that are present in these wines.

DIRECTIONS: When making beer, introduce the Gypsum into a brewing mash while heating it up. When making Sherry, add it to the must before fermentation. Thoroughly dissolve the Gypsum into a small portion of the wine first, then slowly blend the mixture in the entire batch.

DOSAGE: When making beer, the recommend dosage is 1 teaspoon per 5 gallons, or use the amount called for by any beer recipe you may be using. When making Sherry, the recommended dosage is 1-1/2 teaspoon per gallon, or use the amount called for by any Sherry recipe you may be using.

MAXIMUM DOSAGE: Total dosage should not exceed 1/2 teaspoons for each gallon of beer or 4 teaspoons for each gallon of Sherry.

EACH 4 OUNCE BAG: is sufficient for treating either 250 gallons of beer or 33 gallons of Sherry.

INGREDIENT: Calcium sulfate (CAS 7778-18-9)