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The kits in this range produce 4.5 litres (6 bottles) of liqueur at a strength of approximately 21% ABV. Each requires an additional 1600 grams of granulated white sugar. In producing this level of alcohol by fermentation the yeast is being pushed to the top end of its alcohol producing capabilities. To enable it to do this IT IS IMPORTANT THAT THE TEMPERATURE OF THE FERMENTATION IS KEPT CONSTANTLY WITHIN THE RANGE OF 18-22°C.
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