Long White Cloud High Gravity Wort is produced in the traditional way, starting with a mash using a selection of fine crushed malts. Sweet wort is extracted and boiled with selected hops to achieve the perfect balance of bitterness and aroma. At this point the wort, like all wort, comprises about 12% complex malt sugars suspended in pure water. It then goes through a vacuum evaporation process at low temperatures to gently remove significant quantities of the remaining water to concentrate the sugars and flavours while retaining freshness. The fresh wort now has a higher specific gravity and hence the name, High Gravity Wort. To return fresh High Gravity Wort to the right concentration for fermentation, just add water and yeast according to a recipe.