- Stand the can in hot water for 5 minutes to soften contents. Boil 3 liters of water.
- Open the can and pour the contents into your cleaned and sterilized fermenter.
- Add the 3 liters of boiling water to the fermenter and then add 1kg (2.2lbs) of corn sugar.
- Thoroughly mix the contents of the fermenter to fully dissolve the sugar and malt extract.
- Add cold water to bring the volume up to 23 liters total- approximately 17 liters of water.
- Stir well and then sprinkle in the yeast supplied and stir once again.
- Cover the fermenter, place in a warm area 18-21 degrees and leave to ferment.
- Fermentation will be complete when the bubbles cease to rise (usually after 5 to 6 days), or if you use a hydrometer, when the gravity remains constant art a figure below 1008.
- Rack (transfer) your beer from your fermenter into a clean & sterilized carboy. Let it finish fermenting and allow the beer to clear (approximately 2 weeks).
- Sterilize your beer bottles with a good quality cleaner/ sterilizer and rinse thoroughly with water.
- Rack your beer back into a cleaned and sterilized fermenter. Add 1 cup of corn sugar to the beer and stir well. Siphon the beer into the bottles, filing the bottles to within 1 inch from the top.
- Cap the bottles with crown caps and then store for 14-21 days in a warm area to encourage carbonation before moving to a cooler area.
- 4. Drinking
After about 14 days your beer should be clear and ready for drinking. Depending on the style of beer you have brewed you may prefer to chill the beer first, then open the bottle and pour carefully to avoid disturbing the sediment. We would advise you to rinse the bottles immediately, which will make your next bottle washing session much easier.
Remember, your beer is a "living" beer and will continue to improve for months.