Bucket Shot Kentucky Bourbon & Dry Ready To Keg Kit Recipe

1. Dissolve 430g of white sugar in 2L of hot water then add it to your to your KL02899 - 19L Ball Lock Keg.

2. Add 1 x 5L VINKA Medium Cocktail Base.

3. Add 2 x Kentucky Bourbon Spirit Flavouring sachets.

4. Add 4 x Dry Ginger Ale sachets.

5. Top up to 19L with water.

6. Add 2 x FermStop sachets (this step is critical, do not add the FermStops without having topped up the water).

7. Mix Keg Contents Well.

8. Carbonate to 3.5 volumes CO2 (Refer to KegLand Set and Forget CO2 Carbonation Chart for regulator pressure and keg temperature). [Optimum 20psi at 2°C]

Coming Soon

1. Dissolve 215g of white sugar in 1L of hot water then add it to your KL02882 - 9.5L Ball Lock Keg

2. Add 10 x 250mL VINKA Medium Cocktail Bases.

3. Add 1 x Kentucky Bourbon Spirit Flavouring sachets.

4. Add 2 x Dry Ginger Ale sachets.

5. Top up to 9.5L with water.

6. Add 1 x FermStop sachet (this step is critical, do not add the FermStops without having topped up the water).

7. Mix Keg Contents Well.

8. Carbonate to 3.5 volumes CO2 (Refer to KegLand Set and Forget CO2 Carbonation Chart for regulator pressure and keg temperature). [Optimum 20psi at 2°C]

Coming Soon

1. Dissolve 200g of white sugar in 2L of hot water then add it to your to your KL02899 - 19L Ball Lock Keg.

2. Add 1 x 5L & 10 x 250mL VINKA Medium Cocktail Bases.

3. Add 2 x Kentucky Bourbon Spirit Flavouring sachets.

4. Add 2 x Dry Ginger Ale sachets.

5. Top up to 19L with water.

6. Then add 2 x FermStop sachets (this step is critical, do not add the FermStops without having topped up the water).

7. Mix Keg Contents Well.

8. Carbonate to 3.5 volumes CO2 (Refer to KegLand Set and Forget CO2 Carbonation Chart for regulator pressure and keg temperature). [Optimum 20psi at 2°C]

Coming Soon

1. Dissolve 100g of white sugar in 500mL of hot water then add it to your KL02882 - 9.5L Ball Lock Keg

2. Add 15 x 250mL VINKA Medium Cocktail Bases.

3. Add 1 x Kentucky Bourbon Spirit Flavouring sachets.

4. Add 2 x Dry Ginger Ale sachets.

5. Top up to 9.5L with water.

6. Add 1 x FermStop sachet (this step is critical, do not add the FermStops without having topped up the water).

7. Mix Keg Contents Well.

8. Carbonate to 3.5 volumes CO2 (Refer to KegLand Set and Forget CO2 Carbonation Chart for regulator pressure and keg temperature). [Optimum 20psi at 2°C]

Coming Soon