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Distillers' yeast for 8 kg of sugar , for 25 liters , for fruit settings.
Fermentation time 4-6 days.
Dissolve 8 kg of sugar in hot water, pour into a fermenter and fill with cold water to a volume of 25 liters. For setting at 20-27 degrees Celsius, pour the entire contents of the yeast pouch and mix well.