CALCIUM CHLORIDE1 LB FOOD GRADE FACTORY PACK FOR BEER CHEESE CANNING PICKLES

Description

Calcium chloride is used to harden brewing water and decrease pH level for increased head retention. Aids floculation, the yeast cake compression at the bottom of the fermenter, which leads to increased clarity of the finished beer. Managing your water hardness means better beer!  Suggested usage is 1 tsp. per 5 gallons added before the boil. Can be used in place of gypsum in most recipes especially when the additional sulfites are not wanted.  If you have soft water this addition is a 'must'.  Hardens water and lowers mash PH.  Two grams/liter increases calcium content by 50 mg/liter.  Hard water is preferred for brewing because it enhances hop character and crisp mouthfeel.
In Canning/Pickling: Add 1/8 teaspoon per pint to pickled vegetables to improve crispness.
In Cheesemaking:  Used in solution with store-bought pasteurized milk and goats milk.  Aids in firming curds.  Great for hard cheeses. Do not use DRY FORM calcium chloride in cheese making, the reaction will raise the temperature of your milk too high. You can save about a gallon by making your own solution.   Although the product has a two year Best By date it is one of those chems that will be good for many years.
IMPORTANT
:  Mix only with water or wort before the boil because there is a chemical reaction that will
create extreme heat.  Allow to cool before using.