Sugar

A rich, translucent amber Belgian syrup. Great choice for adding flavour and colour to Belgian ambers, browns and Dubbels. Features unmistakable toffee, vanilla, and toasted flavours which are created from the raw beet sugar. Makes D-45 Candi Syrup uniquely aromatic and delicious. Contents: Beet Sugar, Water. Specifications: 1.032 PPG.

The premium in Extra Dark Belgian Candi Syrup. Unmistakable flavours of fresh ground coffee, dark stone fruits and toasted bread. The basis for cloning renowned Belgian Strong Dark Ales like Westvleteren 12 and Rochefort 10, as well as many others. Gives exceptional results when the goal is authentic Belgian Dark Ales. Dark colours and superior flavour. Contents: Beet Sugar, Water. Specifications: 180 SRM, 1.032 PPG.

D-90 Dark Belgian Candi Syrup -- The most universal of the Belgian style Candi Syrups. Made with pure beet sugar, this syrup creates flavours of chocolate, toffee and toasted bread flavours. Also insures a caramel aroma. Contentes: Beet Sugar, Water. Specifications: 90 SRM, 1.032 PPG.

Blonde Belgian Candi Syrup (Simplicity) -- This is a great balance of highly fermentable sugars, a unique blonde Belgian style Candi Syrup. An excellent choice for Saisons, Tripels, and Golden Ale's. Readily fermentable and creates refreshing subtle flavours such as mild honey and faint citrus. Also preferred over refined sugar due to superior fermentability. Contents: Beet Sugar, Water. Specifications: 1 SRM, 1.032 PPG.

This is an easy way to carbonate. Simply add one drop to each 12 oz bottle (2 drops if using 22 oz bottles) prior to filling. Fill bottle to 1" of the top & cap as normal. Beer will usually carbonate within 5-7 days, however, we recommend allowing your beer to sit for at least 2 weeks. Contains aprox 60 drops.

Use 4 oz of corn sugar to prime five US gallons prior to bottling. Priming is adding sugar just before bottling or kegging. The yeast consume the sugar in the bottle thereby creating carbonation. If you are using the Tap-A-Draft or a kegging set-up, use only 3 oz of corn sugar per 5 US gallons of beer. Corn Sugar is the common name for dextrose.

1.037 Points per gallon per pound.

Use 4 oz of corn sugar to prime five US gallons prior to bottling. Priming is adding sugar just before bottling or kegging. The yeast consume the sugar in the bottle thereby creating carbonation. If you are using the Tap-A-Draft or a kegging set-up, use only 3 oz of corn sugar per 5 US gallons of beer. Corn Sugar is the common name for dextrose.

1.037 Points per gallon per pound.