1.
Stand the can in hot water for 5 minutes. Carefully open the can and pour the contents into the fermenting bin.

2.

Add to the bucket the amount of sugar as stated in the instructions. Pour 6 pints of boiling water over the ingredients and stir until dissolved. Make upto 22.5 litres (5 gallons) by adding cold water and stir well.

3.
Sprinkle the yeast onto the surface, stir then cover it loosely with the lid or clean cloth ......... .. do not snap the lid down.

4.

Leave to ferment in a warm place (18-24C 65-75F).

5.

Fermentation will have finished when the froth dies down and no more bubbles rise to the surface. Preferably use a hydrometer and obtain a reading of 1.004-1.006.

6. Add beer finings. They are very effective with simple instructions to follow
Syphon from the sediment into either bottles (only use lemonade or returnable beer bottles) or into a barrel

7.

Add priming sugar (½ teaspoon per pint - do not exceed this). Leave a 5cm (2”) space at the top of all bottles. The TIGHTLY secure tops. With barrels, dissolve 110g (4oz) sugar in 250ml (½ pint) hot water, then add to the brew.

8.

Keep the barrels or bottles in a WARM place for the next 5-7 days.

Then store in a cool place to mature.
Your beer will be ready to drink in
 7-10 days but will considerably improve with a further 14 days ageing ..... and well worth the wait!