Step 1: Materials Required
4)Multi vitamin capsule
5)Sodium Benzoate - food preservative
6)Plastic tubes to siphon
7)FOOD GRADE !!! Plastic cans for fermentation
Step 2: THE PRIMARY FERMENTATION
Boil 4 litres of water and add 1 litre of sieved fruit crush. I use grapes pomegranate etc..
Add 200gms sugar and continue to boil for another two mins..
Remove from flame and cover the vessel with a lid.
Allow to cool to hand bearable warmth and transfer all the contents into your plastic ferment can.
Add 10-15 pellets of baker's yeast
Add a 250 mg multivitamin capsule powder alone or whole tablet (helps the yeast grow)
Air should be allowed to go into the primary ferment by either covering with a cloth or loosely capping the plastic can.
Put aside at room temperature for 48 hours.
Step 3: THE SECONDARY FERMENT
After 48 hours of primary ferment add about 750gms sugar and seal the plastic can and put aside for another 48 hours of secondary ferment at room temperature .
Once the secondary ferment is done use plastic tube to siphon off the top clear supernatant and bottle in air tight small bottles.
The sedimented yeast is bitter. If you get this in your beer you ruin the taste.
Add a pinch of sodium benzoate for 500 ml and the rack bottle at room temperature for 12 - 48 hours for carbonation.
You could add more sugar for carbonation and sweet taste if you want to.
chill the bottle before serving
Your beer is ready.
ALL MATERIALS YOU USE, SHOULD BE STERILIZED WITH HOT WATER
YOU CAN ADD FLAVOUR FROM FRUITS AND SPICES BY ADDING THEM AT THE PRIMARY FERMENT
THIS PROTOCOL GIVES A BEER OF ABOUT 5% ETHANOL DON WORRY YOU WILL NOT GET DRUNK
ANY MAL ODOUR ARISING PROVES CONTAMINATION- DISCARD EVERYTHING IMMEDIATELY AND CLEAN WITH HOT WATER - DONT TAKE THE CHANCES
HOWEVER THERE WILL BE THE SMELL OF YEAST AND ETHANOL
Have a merry time with your beer''