Dry Beer Enzyme acts on those normally non-fermentable sugars in a wort by breaking apart their molecules into shorter chains that the yeast can then metabolise.

The resulting beer will have lower carbohydrate levels and a drier, thinner finish reflected by the lower Final Specific Gravity.

Add the Dry Enzyme to the wort and stir it thoroughly before pitching the yeast.

Dosage: 1ml is sufficient for a 23L batch.