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Necessary Equipment

1. Assemble basic equipment and 18 lbs (8 Kg) of granulated sugar.  Use only plastic food grade items: 7.5 USG (30L) pail & cover, long handle mixing spoon, thermometer and hydrometer, optional.

2. Sterilize all equipment with a sterilizing solution such as sodium metabisulphite.

3. Mix 18 lbs (8 Kg)  of sugar into 3 USG (12L) of hot water until all sugar dissolves.  Gradually add cold water to the 6.5 USG (25L) mark.

4. Ensure the mixture temperature is between 80-90°F (27-32°C).  Pour the contents of the SuperYeast pouch into the solution and stir for 1 minute.

5. Ferment between 70-80° (21-32°C) for 8-10 days or until the Specific Gravity drops below 0.990.  For best results keep the temperature constant.  Use a Brew Belt if necessary.  Do not allow the temperature to rise above 90°F (35°C) otherwise fermentation will cease.

6. Filter the fermented mash using a wine filter such as the EuroFilter™ or Mini Jet™.  Due to the special yeast strain used, the mash will not clear naturally.  To make homemade liqueurs or liquors, it is recommended to use charcoal filter pads or activated carbon to remove any remaining unwanted volatiles; otherwise sterile-grade wine filter pads will remove the fermentation haze.

7. Flavor the finished alcohol with your favorite liqueur or liquor extract.  For best results use LIQUOR QUIK™ brand, 100% natural essences.  To make a quick party punch, add the fermented mash directly into your favorite mixture of soda and/or fruit juices. For more recipes, see our LIQUOR QUIK™ recipe page. (See Recipes)

Ingredients: High Alcohol Distiller's Yeast; Diammonium Phosphate; Yeast Nutrients; Trace vitamins and minerals.