Instructions:
25 litres of 23% alcohol in 9 days
- Mix hot and cold water to a liquid temperature of 40 ?C in a sterilized fermenter (capable of holding minimum 27 litres). Adjust volume to exactly 18 litres.
- Add 10.5 kgs of Brewing Sugar (Dextrose Mononydrate) and mix well until liquid is completely clear. Do not use any other sugars.
- Add contents of all three sachets (yeast, nutrient and activated carbon) to the liquid. NOTE: shake the carbon sachet before opening to make sure there are no lumps, especially near the edges of the sachet.
- After 3 hours - gently stir in the foam/froth (prevents foaming over later).
- Leave to ferment at room temperature (18 ?C - 24 ?C) for 7 days (until no more activity - can take 1-2 extra days if cool temp).
NOTE: If ambient temperature is above 24 ?C your fermentation will stick prematurely.
NOTE: Always consider the risk of leaks, frothing etc when choosing where to put fermenter.- Add a good fining agent (Alcotec Turbo Klar or similar) and leave to clear for 2 days (the wash does not have to be completely clear for distilling) or longer if you plan to use it without distilling.
NOTE: It is important to use turbo clear, otherwise unwanted substances absorbed during fermentation will be released again during boiling.- Siphon off and your wash is ready for distilling or other use.
EDIT: Your going to need a brewing bin,about 7/8 pounds from wilkinsons on any homebrew shop.
Sterlising fluid or thin bleach to clean all the equipment(this is important as contanimation is a nightmare).
And a hose to siphon out the liquid after you have finished clearing it with turbo clear.
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