Fig. 28
Fig. 27
24
BOIL WATER
1. Start to boil 1.5 Litres (3.2 US Pints) of water in the
kitchen kettle.
HYDRATE THE YEAST
2. While the kettle is boiling, add 250ml (8.5 US fl. oz.)
of water, as read on the sediment bottle, at 25 +/- 5°C
(77 +/- 9°F) to the cleaned sediment removal bottle. Use
the thermometer to get the water temperature correct and
use cold and warm water as required.
NOTE: If you do not have a thermometer, you can add the
yeast to an empty sediment bottle instead and the yeast will
rehydrate in the wort/must in Step 12 when you attach the
bottle and open the tank valve. However, wait until you are
at that step before opening the yeast packet and adding it to
the empty sediment bottle.
3. Open the yeast sachet with the scissors and add the yeast to
this water (see Figure 27). Swirl the bottle for 10 seconds
to help mix the yeast and then let it sit while the next steps
are taken (See Figure 28).
ADD ANY LIQUID EXTRACTS
For thick Liquid Extracts like those used for beer and mead
see 4A below. For thin extracts like those used for cider and
wine see 4B below.
4. A) For thick extracts: Add 750ml (25 US fl. oz.) of the
boiled water to the 2 Litre jug. Open the liquid extract with
the can opener and add most of the extract to the water in
the jug whilst stirring the water with the spatula (see Figure
29). Put the can with the residual extract on the table while
you continue to dissolve all the extract well in the jug by
stirring. Check the vessel valve is closed and then add this
dissolved extract in the jug to the brewery (see Figure 30).
Fill the empty extract can with the remaining boiled water
(750ml/25 US fl oz.) and top the can up with cold water.
Stir with the spatula to dissolve all remaining extract (see
Figure 31) and then add this to the jug (use a cloth to hold
the can if it is too hot to handle).
STAGE TWO:
ADD THE INGREDIENTS
Please read Appendix 2 first, for background information and principles regarding the
adding of ingredients and Appendix 6 on how to set the temperature on the digital controller.
For ease of understanding we will refer to the liquid produced in this step that the yeast is
added to as “wort/must”. Wort is the term used in beer and Must is the term used for cider,
mead and wine. For your info, wort is pronounced “wert” not “wart”.
