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home information making wine |
Sterilise
the brewbin and spatula thoroughly.
Rinse out the brewbin thoroughly.
Boil one gallon of water and pour it into the brewbin.
Add one kilo of sugar. Stir thoroughly until all the sugar
is dissolved.
Add the contents of the tin of homebrew malt extract and
stir again until all the malt has dissolved.
Rinse out the can with more boiling water, add this to the
brewbin and stir again.
Take the brewbin to the area where you'd like fermentation
to take place before adding more water. This area must be
at a temperature of roughly 68 - 72°F (20 - 22°C).
If not, then a heater must be used.
Fill the brewbin to the five gallon mark with cold water and
stir again thoroughly. It will now be possible to predict
the strength of the beer; to do this, sterilise and rinse
the hydrometer and drop it into the brewbin.
Remove the hydrometer and add the contents of the yeast
sachet.
Put a pipe in the top of the brewbin to drain off the outflow
into a bucket full of water. There will be quite a lot of
outflow in the first few days; after it dies down, you can
put the fermentation lock (the syphoning kit) in the top instead.
In the first days of fermentation, the beer-to-be should be
stirred every now and then to ensure all the yeast deposits
at the bottom are mixed back into the mixture, until the process
slows down after a few days.
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