A clean fermenting brewing sugar. Ideal for a full and faster fermentation without residual sweetness. Produces a thin body and no flavour contribution.
Can also be is used to make a priming solution at bottling to produce co2 in the bottle. Yeast consumes the sugar converting it into CO2 giving us the carbonation we love in beer. Dose: 20% more than sucrose (table sugar)
Also used for the making of kombucha
Sweetness compared to sucrose (100) = 69