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pours out easier. It would be handy to take a photo of or write down the instructions for your can here as
the label will likely come off in the water
Carefully remove the Muntons can from the hot water and carefully open it with your sanitised can opener
(we like to use our spray bottle of sanitiser here to quickly sanitise our hands and the top of the can before
we open it). Be careful not to lose your lid inside the can and be careful of sharp edges.
Carefully pour the contents of your
Muntons can into your empty sanitised
fermenter. Carefully scrape out the
remaining syrup with your sanitised
brewing spoon. Some people like to pour a
little bit of boiling water out of the kettle
into the can to dissolve the remaining
syrup, but don’t worry too much about the
small amount that may be left over.
Top up the fermenter with 10L of
cold
tap
water (filtered fridge or spring water is
even better if you have it) and stir
vigorously with your sanitised spoon to
dissolve the syrup. Don’t worry too much about splashing and foam here, the extra aeration and oxygen is
actually good for the yeast!
Once dissolved, use your sanitised scissors to open
your included 1kg bag of Muntons Brew Enhancer and
carefully pour the powdered contents into the
fermenter. Stir well again with your sanitised spoon to
dissolve. Don’t worry if you can’t dissolve all of the
clumps, the yeast will still eat them all up anyway.
Top up your fermenter with
cold
tap water until you
reach
1 litre less than
the volume the instructions that
came with your can says (explained next step). Most
Muntons Ing
redient Kit Can’s will make between 21
-23
Litres. Give the fermenter one last stir with your
sanitised spoon.
At this point, you should check
your wort’s temperature with your fermenter’s
Stick-On
Thermometer. You should ideally be in the 17c-20c range. If you are too low, top up the
fermenter with 1 litre of warm or boiling water to bring the temperature up. If you are too
high, top up the fermenter with 1 litre of cold water (you can even add some ice if you are
very high).
Once you are at the perfect volume and temperature range, you can now add the yeast.
