It's easy to make your own beer & cider
See for yourself how easy it is to make your own beer or cider and become one of the growing breed of 'master brewers' in your own home. Great fun, easy to do, no chemicals and even better – it's great value for money too.
Your step by step guide...
Choose your 40 pint kit and follow the simple instructions.
In addition to your beer kit you will need the following items
- Sterilising agent
- 40 pint (23 litre) fermenter
- A length of siphon tube
- 40 beer bottles and caps or 40 pint (23 litre) pressure barrel
- Plastic stirrer
- Beer bottle capper
- Beer bottle capper
1. Stand the can(s) in warm water for 5-7 minutes to soften the contents. Pour into your sterilised fermenter, rinsing out the residual contents with a little hot water and adding to the fermenter also. If your recipe calls for sugar, add it at this stage.
2. Boil 1.7 litres of water (a full kettle should be ample) and add to the fermenter. Stir well with a sterilised, long-handle plastic spoon. Top up to 22.7 litres with cold tap water and stir again until contents are thoroughly mixed.
3. Now is a good time to check the temperature of your beer. Ideally, it should be between 20-25°C. Next, use a hydrometer to check the specific gravity of your beer and then sprinkle the yeast sachet over the surface. There is no need to mix it in. Put the lid on your fermenter but don't seal it tight.
4. Place the fermenter in a room with a reasonably constant temperature, between 20-25°C is ideal. Fermentation will begin after about 24 hours – leave your beer to ferment for six days.
5. If you are using a pressure barrel, siphon the beer from the fermenter into your sterilised barrel being careful not to disturb any sediment. Add 85g brewing sugar, fit the cap and securely tighten. Leave for two days at room temperature before moving to your storage area. Your beer will be ready to drink after two weeks but will improve with age.
6. If bottling, add ½ teaspoon of brewing sugar to each of the sterilised beer bottles then carefully siphon the beer into the bottles leaving a 2-3cm gap at the top. Cap the bottles, shake gently and leave to stand for two days at room temperature before moving to your storage area. Your beer will be ready to drink after two weeks but will improve with age. When pouring, be careful not to disturb any residual sediment.