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Brewing Sugars & Malt Extracts

Without sugar, there would be no alcohol!  

Sugar is fermented by the yeast to produce alcohol and carbon dioxide.  

Many beers, cider and wine kits/recipes will call for sugar to be added at both the primary and secondary fermentation stages and you will find many types below.

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The standard choice is our Brewing Sugar (Dextrose Monohydrate) which we sell in 1kg bags. 

Malt extracts can be used instead of sugar to give a superior taste.

If a recipe calls for 1 kilo of sugar you can use either all sugar or all malt extract.

Alternatively you can use 500g brewing sugar and 500g malt extract.

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