For Beer and Wine
Calcium chloride is used in beer making to harden the water and to decrease the pH level, making the solution more acidic.
Usage: 1 teaspoon per 5 gallons.

For Cheese Making
Used to help coagulate the curds.
Usage: 1/2 teaspoon per 1 gallon of milk.

Calcium Chloride – 1LB
Use 1 teaspoon of Calcium Chloride per 5 gallons. Lowers pH. Useful for adding calcium if the water is low in chlorides.

Calcium Chloride is used by brewers to lower the pH, and add water hardness to the beer. Use up to 1 teaspoon per 5 gallons before the boil.