Cider/Wine/Beer Sweetener (50ml or 550ml)

When producing wines, ciders or beers other than dry, it is safest to ferment the brew to complete dryness, then add a sweetener. Adding sugar risks the fermentation starting again (usually when you least expect it!).

This sweetener is specially formulated for sweetening ciders, wines or beers (such as ginger beer) without giving the bitter aftertaste of saccharin, and without the risk of causing further fermentation.

Just add about 3ml per pint (5ml per wine bottle) to start, then try it. Add more if desired, according to your taste. It can be added after fermentation, immediately before bottling, or even on opening the bottle if you forget earlier!