Rye Malt - 1kg Grain Beer Yeast add the Still Spirits Distiller’s

add the Still Spirits Distiller’s Enzyme Glucoamylase and hold at 50-60°C (122-140°F) for 60 minutes for the enzyme to saccharify the starch

Dropping the temperature below 15ºC (59ºF) two thirds of the way through fermentation will arrest fermentation making CY17 suitable for producing naturally sweet wines (both potassium sorbate and metabisulphite must be used to prevent re-fermentation)

20g Distiller’s Yeast – Vodka

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Rye Malt - 1kg Grain Beer Yeast add the Still Spirits Distiller’sCrafted from top notch rye. Adds biscuit like, velvety, almost buttery, (trademark) rye element to final brew. Flavor: highlights signature rye essence; richly sweet; hints of bakery and golden nectar. EBC: 2. 0 4. 3 Specialty Malt Diastatic Power: 30 Lintner