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Firm Mozzarella
acid (malic acid)
This model ensures best efficiency in separation for all kinds of essential oil
activated silicone dioxide
Oak Barrel Chunks - Whiskey Port Chips 500g Cleaning & Sanitising Firm MozzarellaSourced from a mix of genuine port barrels from the same barrels being prepared to age quality Tasmanian whisky. Use 100g per litre of spirit for general use, we have found that 3 soakings gives the best results. Instructions: Entire 500g with 2. 5 litres of spirit for 6 8 days and strain Add 2. 3 litres of spirit and leave for 10 24 days and strain Add a further 2. 3 litres of spirit and leave for 5 6 weeks, best with an essence
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