How? - Easy!!
With a little time, patience and care, anyone can do it.
One five gallon Brewbin
One long handled spatula
One pack sterilising powder (or liquid)
Optional thermostatically controlled heater
20 strong, glass, screwtop 1 litre bottles
Sterilise THOROUGHLY the Brewbin and spatula. If care is not taken to do this, 5 gallons of vinegar will result, which defeats the point of the excersise completely.
Rinse out the Brewbin thoroughly. Failure to do this will kill the yeast, and fermentation will not take place.
Boil one gallon of water (in batches if necessary) and pour into the Brewbin.
Add one kilo of sugar (more if a stronger brew is required, but no more than two kilos, as too sweet a wort will also kill the yeast)
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 place where fermentation is to take place.
(It is easier to carry one gallon of liquid than five!!) This MUST be at a temperature of roughly 68 - 72 degrees Farenheit. If not, then the 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! Sterilise and rinse the hydrometer, and drop it into the Brewbin. Check the reading when it comes to rest. A reading of 1.050 will indicate a beer strength of 5% by volume; one of 1.060, a strength of 6% by volume. Remove the hydrometer.
Add the contents of the yeast sachet, put the lid on the Brewbin and close tightly.
LEAVE IT ALONE FOR TWO WEEKS!!!
DO NOT DISTURB!!!!
At the end of this waiting period (patience, patience) examine the Brewbin to see if fermentation is complete.
If no bubbles are rising to the top of the liquid (BEER), then fermentation is complete. Optionally, the hydrometer could be used. A reading of 1.002 or below will indicate fermentation is complete. Full instructions for use will be enclosed with the box the hydrometer came in.
If fermentation is not complete, leave for another few days, and check again.
Fermentation complete? Now it is ready for bottling!!!!
Thoroughly sterilise bottles and syphoning kit and rinse (Sorry to go on about this sterilising thing, but it is MOST important!)
Put one teaspoon of sugar into each bottle. This will promote secondary fermentation, and give the beer a little sparkle and fizz.
CAREFULLY, making sure that the sediment at the bottom of the brewbin is NOT disturbed, syphon the beer into the bottles.
Close tightly, and shake to dissolve the sugar.
Place the bottles in a dark, COOL place for two weeks to settle.
When the beer is bright and clear, it is ready for drinking. Open the bottle and decant into a large jug, taking care not to disturb the sediment that will have formed at the bottom of the bottle. Pour from the jug into a glass/mug and quietly get drunk!!
Now is the time to start all over again!!
Sterilise THOROUGHLY the Brewbin and spatula....................