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.
Cote des Blancs is also known as Epernay II. It is recommended for Chardonnay, Riesling, mead and cider, as well as fruit wines, particularly apple. it imparts a fruity aroma...
Used to increase yeast production and growth. Works well in a yeast starter to increase activity and yeast reproduction. Diammonium Phosphate also works well with white wines and meads, which...