Sugars (Corn, Rice, Dextrose) - Belgian Candi - Adjuncts

Use in place of dextrose or sucrose for superior priming and heading properties. Recommended dosage: 5 tabs per 12 oz/350 ml bottle for high carbonation. 4 tabs for a normal carbonation or 3 tabs for a light carbonation. Store bottles at room temperature for 1 week to carbonate. Chill before serving. Ingredients: Dextrose, Spray-Dried Malt Extract, Heading Powder (PGA). Manufactured by Winemakeri Inc. under license by Muntons.

Many homebrewers find the bottling process to be mundane and tedious. With this in mind Coopers have produced Carbonation Drops, which are designed to replace priming sugar. Contains 27% glucose and 73% destrose. One drop will fully carbonate a 12oz beer bottle and two drops will carbonate a 22oz. This is especially handy for the brewers that keg and bottle their batches. Just drop into the bottle, fill, then cap. 3 days for full carbonation at room temperature. Package of 60 drops.

For brewing quality beers. Use for fermenting and priming.

Lactose is non-fermentble and adds sweetness to drier beers.

Malto dextrin is less than 5 percent fermentable. Use up to 8 oz in 5 gallons of brew to increase body and mouthfeel. Made from malt.

Rice syrup solids is used to add fermentables to your wort while adding little flavor. Rice syrup solids is typically used in making American Pilsners.

Belgian Candi Sugar is authentic crystalized beet sugar. It is in diamond form without strings & no straining is needed. Color in dilution depends on the amount of sugar used & the volume of liquid. Its use increases alcohol & lightens body. Used by professional brewers to produce some of the unique beers of Belgium. Directions: Use one to two Ibs. of sugar per 5 or 6 gl. batch. For pale colored and Tripple style beers, use clear candi. For Grand Cru, Abbey and Saison styles use a mixture of clear and dark. For Dubbel, Old Bruin and holiday styles use the dark sugar.