Brewing and wine making sugar is recommended for fermenting in beer, wine, cider, lager and spirits, as it ensures a thorough and complete conversion into alcohol with any type of yeast. Unlike cane or beet sugars which do not ferment 100% there is no possibility of any added flavours that may taint your brew
The sugar is a fine dextrose powder which is made from corn and it dissolves quickly and easily in water. It is recommended by most manufacturers of single tin beer kits and wine kits that require additional fermentable ingredients. Alternatively it can also be used to increase the alcohol content when making kits that do not specify adding any extra ingredients.