instructions

Instructions for Hambleton Bard Beer kits. The same instructions apply to all the dried malt kits

1. Sterilise all equipment before using it! Sterilise a six gallon plastic bucket or food grade container.
Mark off the 5 gallon mark with a pen or a bit of tape.

Tip the brown/powder in the bag into the bucket

Add the contents of the hop sachet

2. Add the required amount of sugar and 6 pints of boiling water(two kettles full is about right)

Bards Bitter 1kg White sugar
Lager Supreme 1.2 kg white sugar

Old English 1kg of white sugar + 500g soft brown sugar
Strong Bitter and Amber Export 1.5 Kg White sugar

3. Add cold water to make the total liquid up to 5 gallons and stir well.
Check the temperature is not above 24 degrees centigrade
– too hot or too cold will not allow the yeast to start.

4. Half fill a sterilised glass with the beer liquid and add the contents of the white sachet (yeast).
Stir to a nice creamy consistency and add to rest of beer in bucket.
Cover the liquid with a loose fitting lid. If fermentation does not start in 12 hours add more yeast.

5. By the second day the beer should be fermenting away merrily.
It is advisable, although not necessary to siphon the liquid into a second container on the seventh day.
Total time for fermenting is usually 8 to 10 days. You beer is now ready for bottling or barrelling.

6. Syphon your beer into sterilised bottles or a pressurised container.
Plastic bottles that held fizzy drinks are ideal.
Add the priming sugar. This is a small ½ teaspoon per pint of beer added to the pressure container.

7. Place the bottles or barrel into a warm place for a week and then into a cool place to mature.
Its best left for two to three weeks but will keep a lot longer.

Priming syrup- Some people prefer to use a priming syrup.
Make this by dissolving 5 ounces of sugar in half a pint of hot water. For a pressure barrel use the whole amount.

Lager supreme, Best and Strong Bitter = 3 teaspoons of priming syrup

Old English and Amber Expo t = 1 teaspoon of priming syrup

Notes

A hydrometer is useful in determining the final bottling point.
For these beers the final gravity should be below 1.006

If when you open your bottled beer it’s too frothy- let the pressure off by opening the tops and tighten down again.
You may have to repeat this operation.

It’s usually as a result of too much priming sugar or bottling too soon.
You can avoid this by use of the hydrometer.

Flat beer is usually because the bottles were stored in too cold a place.
Leave them in a warm place for a few days and they should get the fizz.

Please feel free to email us with any questions or problems

Sales@thebrewshop.com

Clean and sterilize all equipment.

Put 1.3 kilos sugar and Apple mix in your fermenter and pour on 4 litres of hot water and mix well.

Bring up to 23 litres using cold and hot water to achieve a temperature of 23-25c.

Add your yeast pack fit cover and airlock and leave to ferment around 7-10 days or until your hydrometer reading is 1003-1007.  Do not add yeast if above 25 c. When your hydrometer reading is 1003-1007 rack off into your bottles or barrel adding 1 level teaspoon of sugar per 500 ml or 3.5 oz for a barrel.

keep at 23-25c for 3-4 days and move to a cool place to condition.

Enjoy.

1. Clean the fermenter thoroughly with water and soda detergent. Rinse thoroughly with cold water.

2. Pour Mixed Dried Fruits Pack into fermenter,add 4 kg sugar, then add 5-7 lit of hot water and stir well to dissolve all the sugar. Leave for 1-2 hours.

3. Top up to 23 lit with water.
Check the temperature is below 28-30°C.

4. Evenly sprinkle wine Yeast pack 1 & yeast Nutrients pack 2 on some kits this is sometimes in the same pack as pav[ck 1 over the mixture, leave for 15 min and mix well slowly. Close the lid of the fermenter tightly with the airlock in place and half filled with water. Leave fermenter for fermentation, open the lid 2-3 times under prosses and mix slowly.

5. Store the fermenter at a constant room temperature, 20-25°C, for 7-12 days. At lower temperatures it will take longer fermentation time. 25°C is recommended temperature. Avoid drafts and cold floors!

When the fermentation is complete after 7-10 days

1. Syphon or pour the wine very slowly into another clean fermenter through a fine mesh strainer to get rid of the sediment.

Clarification:

2. Prepare a Gelasol & wine Stabilizer pack 3 solution. Warm up 0.5L of wine from your fermenter till 50-60C, add Gelasol, mix well and leave for 30 min. Then add the solution directly to the fermenter. Add ClariSil pack 4 to the fermenter and mix well again.

The wine will now start to clarify. It takes several days for the wine to completely clear. Once clear, decant the wine into bottles and seal. This young wine is drinkable now, but better quality is achieved by aging for a few months.

Instructions to make 23 L Ameliore wine for all these kits

1. Clean the fermenter thoroughly with water and soda detergent. Rinse thoroughly with cold water.

2. Pour Mixed fruit powder Pack into fermenter,add 4 kg sugar, then add 5-7 lit of hot water and stir well to dissolve all the sugar. Leave for 1-2 hours.

3. Top up to 23 lit with water.
Check the temperature is below 28-30°C.

4. Evenly sprinkle wine Yeast Pack 1 & yeast Nutrients Pack 2 over the mixture, leave for 15 min and mix well slowly. Close the lid of the fermenter tightly with the airlock in place and half filled with water. Leave fermenter for fermentation, open the lid 2-3 times and mix slowly to aid fermentation.

Note: mixture’s temperature before adding of yeast to it should not exceed 25 – 30°C.

5. Store the fermenter at a constant room temperature, 20-25°C, for 7-12 days. At lower temperatures it will take longer fermentation time. 25°C is recommended temperature. Avoid drafts and cold floors!

When the fermentation is complete after 7-10 days

1. Syphon or pour the wine very slowly into another clean fermenter through a fine mesh strainer to get rid of the sediment.

Clarification:

2. Prepare a Gelasol & wine Stabilizer pack 3 solution. Warm up 0.5L of wine from your fermenter till 50-60C, add Gelasol, mix well and leave for 30 min. the more you mix and remove Co2 the better it will clear. Then add the solution directly to the fermenter. Add ClariSil pack 4 to the fermenter and mix well again.

The wine will now start to clarify. It takes several days for the wine to completely clear. Once clear, decant the wine into bottles and seal. This young wine is drinkable now, but better quality is achieved by aging for a few months.

1. Clean the fermenter thoroughly with water and soda detergent. Rinse thoroughly with cold water.

2. Pour Mixed Dried Fruits Pack into fermenter,add 4 kg sugar, then add 5-7 lit of hot water and stir well to dissolve all the sugar. Leave for 1-2 hours.

3. Top up to 23 lit with water.
Check the temperature is below 28-30°C.

4. Evenly sprinkle wine Yeast pack 1 & yeast Nutrients pack 2 on some kits this is sometimes in the same pack as pack 1  over the mixture, leave for 15 min and mix well slowly. Close the lid of the fermenter tightly with the airlock in place and half filled with water. Leave fermenter for fermentation, open the lid 2-3 times under prosses and mix slowly.

5. Store the fermenter at a constant room temperature, 20-25°C, for 7-12 days. At lower temperatures it will take longer fermentation time. 25°C is recommended temperature. Avoid drafts and cold floors!

When the fermentation is complete after 7-10 days

1. Syphon or pour the wine very slowly into another clean fermenter through a fine mesh strainer to get rid of the sediment.

Clarification:

2. Add clear pack A and mix well to remove all the Co2, the more you do this the clearing will work better , after 1 Hour and clear pack 2 and mix gently ans leave until clear ,

The wine will now start to clarify. It takes several days for the wine to completely clear. Once clear, decant the wine into bottles and seal. This young wine is drinkable now, but better quality is achieved by aging for a few months.