Instructions (to Start you off)

Everyone has there own way of brewing, this is just the way I do it. Some like to start the brew in a large bucket (primary fermenter), then rack to the bottle (carboy, secondary fermenter), removing most of the sediment. Once the clarifying is finished, rack into the bucket again to remove the remaining sediment. Others only use one bottle or bucket and just rack strait into the bottles.

I take the middle road. I don’t really see the need to rack as much when using malt or fruit extract (as opposed to making your own mash), but I do like the idea of removing as much sediment as possible before bottling, plus the priming sugar can be added to the bucket instead of to each bottle. Also, the fermenter I use is only 18L and most beer recipes make 20L or 23L, so the bucket is needed. You’re thinking…why not use a bucket for the fermenter? Answer, it is much easier to air lock a bottle and the brew can be seen through the bottle.

Ideally a 25L/30L glass bottle would be better than the 18L plastic bottle, since there would be no need to add more water to the bucket after fermentation. However, to keep things at a lower cost for starting out I use the plastic bottle. But by all means if you have the coin and know you will continue to brew, spring for the glass bottle. Just ignore the part of the recipes where it states to 3/4 fill and instead add water to 20L/23L.

Standard Supplies (Check out My Equipment to see what I use)

• 18L water cooler bottle (fermenter).

• Large pot and spoon.

• Large Funnel.

• Measuring Cup.

• 6 foot siphoning hose.

• 24L bucket (make a 20L and 23L mark on the outside).

• Air lock or plastic wrap/rubber band.

Standard Ingredients (if you are trying both Beer and Wine)

• approx 28L of water.

• 2 x 2Kg Bags of sugar.

• 1 pack of Instant Active Dry Bakers Yeast (Quick Rise, this is for wine, most beer kits include yeast).

Note: if you just want to try home-brewing without buying equipment, maybe the 2L Pop Bottle Brews are the way to go (Click Here).

For More Recipes (Click Here).

Tips/Notes (Check out My Equipment for more Tips)

- When adding water to bucket before racking into bottles, try not to splash water, as not to add air to the brew. Actually it would be best to boil the water first, then let it cool, or use bottled water. I fill four to five 2L bottles a few hours before I begin bottling.

- A starter brew kit can be purchased at most brewery stores for $60 to $100, almost all supplies are included (example: 23L carboy, 30L bucket, siphon hose, air lock). However, an 18L water cooler bottle, 24L bucket, siphon hose, and an air lock can be bought for about $30.

- A cleaner way to siphon is to fill the tubing with tap water, pinch off one end, now put the other end of the tubing into your brew, then open 'er up into the bucket or bottles. The small amount of water that's in the tube is not going to affect your brew.

- Approx 1 Kg of sugar equals 5 cups.

- Make sure everything used is clean.

- Bottles can be soaked in a large tub with water and bleach for a couple of days, this will clean and help remove labels, be sure to rinse well, bleach doesn't taste or smell that great.

- Use clean water for a better brew, filtered or boiled tap water is fine, some bottled water may not work well with the yeast.

- Don't add yeast to hot water, it will kill the yeast, under 30 degrees Celsius is best.

- Air locks can be found at brewery stores for a few bucks (don't forget to half fill with water) or use plastic wrap and rubber band with a pinhole in it (to let the CO2 escape and keep the air out). Another air lock can be made by using the water cooler bottle cap (remove the center) and the ball from an old computer mouse.

- Cover the fermenter with cheese cloth and rubber band when growing the yeast, so no critters get in.

- You can use a piece of cheese cloth and rubber band at the end of the siphon hose, when racking to the bottles as a basic filter.

- Try other sugars for different flavors, like brown, yellow, dextrose, honey, etc.

- Attaching your siphoning hose with tie wraps to a stick or rod (cut to size, leave hose about 1 inch from bottom) will make it much easier.

- Wrap the fermenter with a towel to keep it warm and also to soak up any yeast that may over flow.

- Imported beer bottles (non-twist off) will cap much easier then the domestic beer bottles.

- If you want to have a higher alcohol Wine, use Wine Yeast, which can be found at a brewery store and just add more sugar when fermenting. 2 cups of sugar is approx 1% more alcohol (for 18L), but most wine yeast's can't go much above 18%, so don't add too much, unless you want a sweet wine.

- Label hard to remove? Fill bottle with hot water, wait 30 seconds, label should be easily peeled off (works best if label is dry). If it's still hard to remove use a plastic scraper or a non-scratch cleaning pad (S.O.S. type). This tip is from a fellow home-brewer, thanks Rob.

- For brews that don't seem to clear well, rack it into a second water cooler bottle or bucket, add fining (egg white, isinglass, gelatin, bentonite, etc.), fill with water, air lock, let stand for up to a week before racking again.

- Stuck Fermentation? Add 1 tbsp of Molasses, one crushed Multi-Vitamin and one package of Yeast to 1 cup of hot water, stir. Yes, hot water, we don't need live yeast, just the yeast hulls. Add this to your brew. Or better yet, go to brewery store and pickup some Yeast Energizer.