Use to ferment all-fruit or fruit-sugar mixes up to 18% ABV
Use to ferment all-fruit or fruit-sugar mixes up to 18% ABV. Best results are achieved when at least 50% of the sugar content comes from fruit. Do not use with 100% sugar solution. Please note: when using fruit, treatment with pectinase enzyme may be required to remove haze-causing pectin if the fermented wash is to be consumed without distillation.
Yeast sachet contents and stir well. Secure lid firmly onto fermenter, attach airlock and leave to
ferment between 68-86ºF (20-30°C) until fermentation is complete (approximately 7-10 days).