Sorghum is a staple in the Southern kitchen. It's great on everything from hot biscuits to pancakes to grits, and it works great as a fermentable brewing adjunct. It works equally well in beers where candi syrup is applicable. I even use it in meads! Check out this recipe for a Sorghum Syrup Belgian-Style Ale from James Spencer in Beer and Wine Journal.
Also, here's our video on my Orange/Sorghum Mead.
US made, triple scale in clear plastic tube with instructions.
Used to increase yeast production and growth. Works well in a yeast starter to increase activity and yeast reproduction. Diammonium Phosphate (DAP) also works well with white wines and meads,...
Lalvin 71B is a wine yeast for nouveau-style wines. It was isolated by Pr. Maugenet’s team at the INRA (National Agricultural Research Institute) in Narbonne, France. Lalvin 71B is known...