Clean and sterilize all equipment

Remove the yeast sachet that can be found under the lid and immerse the can in warm water for 5-10 minutes, in order to soften the extract

Pour 2 litres of water at room temperature into the fermenter

Pour the can’s contents and scrape the sides to get all the remaining mixture

Add water at room temperature into the fermenter to bring the volume up to 12 litres

Stir the wort well and when the temperature is at between 18-24°C, sprinkle the yeast on the surface

After a few minutes stir the wort vigorously, in order to help start the fermentation

Seal the fermenter and put the airlock on the top of the lid and maintain the temperature at 18-24°C

After 5-7 days, when the bubbling stops and the final gravity is below or at the value reported in the table, siphon the wort into good quality bottles, add 5-6 grams per litre of sugar in order to start the secondary fermentation

Keep bottles at 18-24°C for 2 weeks and then a further 2 weeks in a cool place (cellar)