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One teaspoon of sugar (gomme) syrup
VRE21 is capable of fermenting between 59 – 86°F but best results are achieved when a temperature between 68 - 75
Still Spirits Original London Dry Gin: A dry complex Gin with a clean finish
well-rounded and refined whiskey spirit for oak aging
• 8kgs Turbo Sugar
Mangrove Jacks Dry Enzyme Sachet 3g x 100 Rum One teaspoon of sugar (gomme)Used for making drier, lower carb beer styles. Add with the yeast to break down more of the malt sugars which allows the yeast to ferment them for a lower carb, drier beer. This enzyme may extend fermentation time so ensure the specific gravity is stable for 3 days prior to bottling.