PLEASE NOTE DUE SHORTAGES THERE IS A LARGE PRICE INCREASE IN MANFACTURING . This is out of our control
Brewing sugar This will produce a finer, cleaner & faster ferment.
The sugar is a spray dried glucose (aka dextrose) which dissolves easily in cold liquids to form a syrup and importantly leaves no after taste.
Being 100% fermentable, it promotes fast fermentation & can be used for priming during the secondary fermentation.
It is is highly recommended for use in making beers, liqueurs and wines in preference to household sugar (sucrose – being glucose+fructose, with the yeast first having to convert the unfermentable fructose into fermentable glucose prior to fermentation).
Well worth the extra pence per pint or bottle.
A refreshing, alcoholic spritzer with a fresh pineapple flavour and aroma.
Mangrove Jack’s Hard Seltzer is easy to make and has no artificial flavours or colours. Simply ferment, flavour, and bottle, and in four weeks or less, you can kick back with the perfect tropical summer drink that can truly be enjoyed all year-round!
Looking for fruity fermentation ideas, refreshing serving suggestions and exciting cocktail recipes? Check out our latest blog post for unique recipe inspiration.
Makes: 19 L
Approx. ABV: 4.0%
Description: Citrus, peach and passion fruitt
The kit is made up of flavouring, sweetener, citric acid, and preservative sachets that are mixed with water, placed in a keg, and carbonated.
Due to this being a flavouring product and not a fermented product, the tonic water is not able to be carbonated using carbonation drops and must be kegged and force carbonated.
1. Clean and sanitise a 19 L (5 US gal) keg and half fill with hot tap water
(approx. 50°C / 122°F)’.
2. Add the contents of the Flavouring, Sweetener, Citric Acid, and
3. Seal the keg then lift and shake if you are able to do so safely, alternatively,
keep the keg on the ground and shake from side-to-side for approx. 5 minutes
to dissolve the ingredients.
4. Allow the keg to stand for approximately 15 minutes to settle and cool, then open
and top up with cold tap water to a final volume of 19 L (5 US Gal).the
5. Seal and shake the keg from side to side for approx. 5 minutes before setting the
CO2 pressure on your regulator to 15-20 psi.
6. Refrigerate at approx. 4 °C (39 °F) and leave to carbonate for a minimum of 5-7 days.
7. Once carbonated, vent the gas from the headspace and set the pressure to 10 psi.