Muntons Beer Making Kits - Simple Instructions No.4

Simple Instructions

	1. Clean and sterilise all equipment. Remove label and stand can in hot water for 5 minutes. Pour the can contents into the sterilised fermenter. Add sugar or spray dried malt extract.	2. Fill the empty can with boiling water and add to the malt extract in the fermenter - take care the can will be hot! Add a further 4 cans of cold water then thoroughly mix to make sure all the contents are fully dissolved.

	3. Stir in the yeast, cover the fermenter and leave to stand for 4-6 days in a warm place (between 18-20 C, 65-70 F). Fermentation will be finished when the bubbles cease to rise (if you have a hydrometer, when the gravity remains constant between 1018° and 1022°).	4. Transfer the beer into bottles or pressure barrel - DO NOT ADD PRIMING SUGAR, fermentation will continue gently which will condition the beer. Stand bottles or barrel in a warm place for 2 days then leave for a minimum of four weeks in a cool place or until the beer is clear.

Alternative recipes and detailed instructions are enclosed under the cap with yeast packet.


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