BREWING GUIDEFor Superior Beers, Wines & Spirits

Unit 17, 70 Roberts St. Osborne Park 6017 (between Main & Freeway)PO Box 148 Osborne Park WA 6917

Phone: (08) 9444 0468 Fax: (08) 9444 0560

www.westbrew.com.auEmail info@westbrew.com.au

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Copyright © West Brew Distributors Pty Ltd 2003

All rights reserved. No part of this book may be reproduced or transmitted inany form of by any means, electronic or mechanical, including photocopying,

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1. Make sure all equipment has been cleaned and sterilized. Rinse with fresh water.

Please note: No requirement to rinse if using MSB No Rinse Sterilizer.

2. After removing the yeast sachet from the top of can, stand the can in hot water to soften the contents (wort).

3. Add 1-2 litres of boiling water (4 litres in winter) to fermenter and add contents of can. Stir to dissolve and rinse out can with additional hot water.

4. Stir in BREWING SUGAR (dextrose or brew blends) until dissolved. Top fermenter up to 22.5 litres with cold water.

o5. Check the temperature of the liquid is between 23 - 27 C, sprinkle yeast and stir into the brew.

6. Wet the 'O' Ring and seal the fermenter by screwing the lid on firmly.

7. At this stage remember to take a hydrometer reading (Ref. page 4) (original gravity) as this will allow the % of alcohol to be calculated. Note this reading in a log book.

8. Fill the airlock with water and carefully twist into the grommet in the lid. Place the red cap on the airlock.

FERMENTATION will commence within 12 - 24 hours. The airlock will begin to bubble. In hot weather your brew may take 3 - 7 days. In cooler weather it will take longer. When bubbling through the airlock slows down, take a hydrometer reading (Ref. page 4). For winter brewing a

oBrewcraft Electric Heater Pad is recommended. The ideal temperature for fermentation is 24 C.

SAFE hydrometer (specific gravity) readings for bottling are:

Beer & Cider 1006

Stout 1010

West Brew Brew Blends 1010 - 1014

West Brew Converter Kits 1010 - 1012

At these readings your brew is ready to bottle.

If the specific gravity remains higher for a number of days shake the fermenter to help the fermentation. In the case of the hydrometer reading not dropping to the above levels reduce the bottling dextrose (or sugar) and this will enable the product to be bottled safely.

Brewing Quality Beer

BOTTLING

Clean and sterilize the bottles with Pink Sterilizer and rinse in cold water. Use a brewer's measuring spoon to add the priming sugar, carefully scoop the dextrose into the spoon and tap the end to level the dextrose off.

Amounts to add Castor Sugar Dextrose

2330 ml / small scoop 1 x small scoop 3

375 ml 1 x small scoop ¾ x large scoop 640 ml or 680 ml ¾ x large scoop 1 x large scoop 750 ml 1 x large scoop 1½ x large scoop 1250 ml P.E.T. 2 x large scoop 3 x large scoop

Carbonation Drops... Revolutionary bottle priming additive to ensure accurate speedy measurement.

Fill each bottle to the top using the Rapid Bottler. When removed this will leave the correct air space, (Approx. 4Omm). Cap with a crown seal and shake the bottle to dissolve the priming sugar.

Leave to mature a minimum of 3 weeks. Longer maturation will improve results. We suggest 6 - 8 weeks for optimum flavour.

SERVING

The storage and taste success of homebrew beer is based upon a small amount of sediment in each bottle. This naturally carbonates the beer and preserves it. The best results for serving is to pour a chilled beer first into a chilled jug leaving the sediment in the bottle. If a jug is unavailable pour the whole bottle into more than one glass without tipping the bottle back. This will avoid stirring up the sediment.

ADDITIONAL HINTS

1. To produce a lower alcohol beer, use a half bag of dextrose for fermentation. The flavour is still retained.

2. DON'T refrigerate your brew until it has matured and is ready for drinking.

3. Enjoy your homebrew in moderation.

4. Beware of lightweight beer bottles. Hammer cappers should never be used on these bottles.

5. When cleaning equipment remove the 0'ring from the lid and tap from the bottom. Equipment should never be soaked in sterilizer for long periods.

6. To freshen your fermenter after brewing stouts, MagicMixers or Soft drinks, sprinkle the inside of the fermenter with bicarbonate of soda and add water to make a paste. Use a soft cloth to wipe the paste around the inside of the fermenter.

Rinse with fresh water.

Bottle Tree

Super Auto Bench Capper

USE OF A HYDROMETER

To achieve consistent results with your beer, wine, liqueur or Magic Mixer, a hydrometer must always be used.

Run some of the product off into the test jar. The first amount will be full of sediment, discard this sample, as it will give incorrect readings.

Take a sample of brew from the tap and fill the test jar to a level to allow the hydrometer to float freely and not touch the bottom. Place the hydrometer in the sample and spin it to dislodge any bubbles. Make sure the hydrometer doesn't stick to the sides as this can affect the reading.

The true reading is taken by drawing an imaginary line across the flat surfaces of the liquid as seen in Diagram 2.

SAFE hydrometer (specific gravity) readings for bottling are:

Beer & Cider 1006

Stout 1010

West Brew Brew Blends 1010 - 1014

West Brew Kit Converters 1010 - 1012

Diagram 1

Diagram 2

10

1-000

Read the scale across flat surfaces.The correct reading is 1.006

Spin the hydrometer to ensure it floats freely

oNote: To calibrate your hydrometer float in ordinary tap water (20 C). It will float at 1000.

If it floats, for example, at 1002 the difference of 002 will be constant right up the scale.

If bottling isn't your thing and you still want to enjoy the great taste of home brew, why not try kegging your brew.

For a small investment you can still enjoy having great beer 'on tap' for around half the cost of normal beers.

You will need to have a fridge large enough to stand you kegs in and be able to pass a gas line through the wall of the fridge.

The standard procedure of preparing and fermenting your brew remains the same. Once your brew has fermented, transfer your brew into a clean keg, place the keg into your fridge and allow to cool for 2-3 days. During this time your beer will be

2conditioned and carbonated using CO .

You are now ready to enjoy the full benefits of having your own beer 'on tap'.

For more detailed instructions on how to enjoy this great idea why not ask the staff at your specialist home brew shop or refer to 'The Basics of Kit Brewing' by Jeff Rodham.

Keg System(supplied with either a fridge tap or beer gun)

Keg Systems

Making Fine Wine

1) Carefully syphon wine into a clean, sanitised carboy. Leave the sediment behind. This may leave a space at the top of the carboy. Do not top up at this stage.

2) Attach airlock and bung to carboy. Remember to fill airlock halfway with water.

3) Leave carboy in fermentation area for further 10 days. NO tests are required during this time.

Sanitise all of your equipment with a chlorinated detergent and rinse thoroughly with hot water.

STAGE 1 - PRIMARY FERMENTATION

1) Add two litres of warm water to the bottom of your sanitised primary fermenter. Stir the water vigorously and slowly sprinkle the contents of package 1 (bentonite) onto the surface. Stir for 30 seconds to ensure even dispersal and to break up any clumps.

2) Carefully remove the cap from the large foil bag and empty the contents into the primary fermenter with the bentonite solution. Add 4.5 litres of warm water to the bag to rinse out any remaining juice, and add it to the fermenter.

3) If your wine kit contains oak or elderflowers, add them to the primary fermenter now.

4) Top up fermenter to the 23 litre mark with cool water. Stir vigorously for 30 seconds.

5) Check specific gravity. It should read between 1.070 and 1.080.

o6) Ensure that the temperature of the juice is between 18 - 24 C. Sprinkle the yeast onto the surface and gently stir in.

o7) Cover the primary fermenter and place in an area with a temperature of 18 - 24 C. Fermentation should start within 24 - 48 hours.

8) Take and record daily readings of specific gravity and temperature.

STAGE 2 - SECONDARY FERMENTATION

After 5 - 7 days the specific gravity will be 1.010 or less. You must rack the wine into a carboy at this time. (Note: the lower your fermenting temperature, the longer it will take to reach this stage).

STAGE 3 - STERILISING

After 10 days check your specific gravity. It should be 0.996 or less. Verify stable gravity by checking again the next day. If the gravity has changed, leave the wine until the reading is stable on two consecutive days. If you do not verify this reading, your wine may not clear properly.

1 ) Dissolve contents of package 2 (metabisulphite) and package 3 (sorbate) in 125 ml (1/2 cup) of coo1 water. Add to carboy and stir very vigorously for 2 minutes to disperse the stabilisers and drive off CO2.

IF YOUR KIT CONTAINS A SMALLER FOIL BAG (F-PACK)

1. To ensure sufficient room in your carboy for the contents of the pack, remove 500 ml (two cups) of wine. Reserve this to top up carboy in Step 3.

11. Shake the foil bag, carefully remove the cap, and pour contents into the carboy. Stir vigorously for 60 seconds. Your gravity will now read between 0.998 and 1.007 depending on the style of the kit.

2) Shake contents of package 4 (chitosan or isinglass). Carefully cut open the corner of the pouch and pour contents into carboy. Stir vigorously for 2 minutes to drive off CO . 2

(Note: your wine may not clear if this stirring is skipped).

3) Top up carboy to within 5 - 13 cm of the neck. Use cool water or reserved wine from the F-Pack addition, if available. Ensure airlock is filled halfway with water and re-attach bung and airlock. Allow your wine 8 days to clarify.

STAGE 4 - CLARIFICATION & BOTTLING

1) After 8 days, check your wine for clarity by drawing a small sample into a wineglass and examining it in good light. if it is not completely clear, leave the carboy for another 7 days. Do not bottle cloudy wine - it will not clear in the bottle.

2) If you wish to filter your wine, please contact your local retailer for instructions.

Note. If you will be ageing your wine for more than 6 months, you will need to add extra metabisulphite to prevent oxidation. Dissolve 1/4 teaspoon of metabisulphite powder in125 ml (1/2 cup) cool water and stir into wine before bottling.

3) Syphon your wine into clean, sanitised bottles and seal with a good quality cork. Leave bottles upright for three days before lying them on their sides.

Your wine will benefit greatly from 3 months bottle age.

STAGE 3 - STERILISING

After 10 days check your specific gravity. It should be 0.996 or less. Verify stable gravity by checking again the next day. If the gravity has changed, leave the wine until the reading is stable on two consecutive days. If you do not verify this reading, your wine may not clear properly.

1 ) Dissolve contents of package 2 (metabisulphite) and package 3 (sorbate) in 125 ml (1/2 cup) of coo1 water. Add to carboy and stir very vigorously for 2 minutes to disperse the stabilisers and drive off CO2.

IF YOUR KIT CONTAINS A SMALLER FOIL BAG (F-PACK)

1. To ensure sufficient room in your carboy for the contents of the pack, remove 500 ml (two cups) of wine. Reserve this to top up carboy in Step 3.

11. Shake the foil bag, carefully remove the cap, and pour contents into the carboy. Stir vigorously for 60 seconds. Your gravity will now read between 0.998 and 1.007 depending on the style of the kit.

2) Shake contents of package 4 (chitosan or isinglass). Carefully cut open the corner of the pouch and pour contents into carboy. Stir vigorously for 2 minutes to drive off CO . 2

(Note: your wine may not clear if this stirring is skipped).

3) Top up carboy to within 5 - 13 cm of the neck. Use cool water or reserved wine from the F-Pack addition, if available. Ensure airlock is filled halfway with water and re-attach bung and airlock. Allow your wine 8 days to clarify.

STAGE 4 - CLARIFICATION & BOTTLING

1) After 8 days, check your wine for clarity by drawing a small sample into a wineglass and examining it in good light. if it is not completely clear, leave the carboy for another 7 days. Do not bottle cloudy wine - it will not clear in the bottle.

2) If you wish to filter your wine, please contact your local retailer for instructions.

Note. If you will be ageing your wine for more than 6 months, you will need to add extra metabisulphite to prevent oxidation. Dissolve 1/4 teaspoon of metabisulphite powder in125 ml (1/2 cup) cool water and stir into wine before bottling.

3) Syphon your wine into clean, sanitised bottles and seal with a good quality cork. Leave bottles upright for three days before lying them on their sides.

Your wine will benefit greatly from 3 months bottle age.

Light

Sunlight and ultraviolet light are as bad for wine as excessive heat, but the problems are usually much easier to overcome. Though most wines are protected by coloured glass bottles, place wines in areas away from light or cover them with a blanket.

Humidity

Some degree of humidity is beneficial to ensure that the exposed end of the cork does not dry out and allow in oxygen. Thus, beware air conditioners that suck moisture out of the air. Ideally, relative humidity should be between 60 - 75%.

Movement

Wine does not take well to constant movement and vibration, particularly if there is sediment present, thus a secure storage space is necessary. Secure storage should also mean storing bottles horizontally, allowing constant contact of the wine with the cork and preventing it from drying out and letting air in.

A simple check of all environmental influences in or near your storage area is advised. Areas such as garages or attics, which seem cool, may be subject to temperature fluctuations due to lack of insulation. A good option is to insulate a small room, large cupboard or area under the stairs, void of any heat sources like a water pipe or a boiler. Following up with preventative maintenance is also useful, like keeping a resident thermometer on hand and checking it regularly.

Allowing for the ageing of your finished wine in an environment which helps to preserve its finer qualities will pay big dividends in ensuring that you will have the best wine possible to enjoy with friends and family.

STORAGE

Storage plays a big role in the ageing process and can make or break a finished wine. Generally, white wines, sweet wines and champagne above all, are more frail than reds. Grape variety can also make a difference. For example, Cabernet Sauvignon wines are generally more resilient than Pinot Noirs. However, always minimise the risks involved in bottle storage, heat, light, lack of humidity and constant movement.

Temperature

oThe ideal cellar temperature is 7 - 13 C. Wines can be ostored up to 20 C but note that wine matures much

more rapidly at higher temperatures. At lower temperatures, slower maturation allows more complexity to develop. Constant temperature is the key - chronic fluctuations should be avoided.

Distillation and Making Spirits (NZ Only)

Spirit and Liqueur making by distillation.

The following is a brief description of the process followed by full instructions for different Turbo and Still combinations including Alcobase.

There are five steps to making your own spirits and liqueurs by distillation. We have listed the steps in basic form first then expanded the descriptions. The distilling instructions below are available in the three most common forms. If you are unsure of a word used then please refer to the glossary.

Here is a quick outline for making spirits and liqueurs by distillation.

lst Step - Fermentation.

Make the alcohol by mixing sugar and water and then adding a Still Spirits Turbo, which is a mixture of yeast and yeast food (nutrients). The yeast will convert the sugar to alcohol by a process known as fermentation. There is a variety of Turbo yeasts to use that will suit your climate and conditions.

2nd Step - Distillation.

Add the fermented mixture to a still. These are sold in some countries as Water Purifiers. The alcohol is then boiled off and the first portion is separated and discarded before collecting the potable (or drinkable) alcohol. We have separated out the instructions into three different categories.

3rd Step - Filtration.

Filter the alcohol with the Still Spirits Z Filter unit. This involves running the spirit through a column of carbon mixture that removes any unwanted tastes and smells and utilises a filter paper to prevent the carbon from passing into the finished spirit.

4th Step - Mixing the spirit to the right strength.

Water the spirit down to the desired drinking strength by testing with a Still Spirits Spirit hydrometer (alcometer). Also learn about several additions you can make to improve or change your spirit.

5th Step - Mixing the flavours.

Once you have made the base spirit you can make many different drinks from the same batch of spirit. There is a full range of Still Spirits Spirit or Liqueur essences.

Super Reflux Still

Glossary

Some terms you should know before we start;

Airlock A device to allow air out of the fermenter but prevent bugs and oxygen.

Body The distillate or condensed steam collected from the still.

Distilling The process where the alcohol is boiled off from the wash and the steam is collected and condensed back to liquid.

Fermentation The process that takes place when the yeast uses the sugar to make the alcohol.

Fermenter The container that you use to mix up the wash.

Head The first distillate or condensed steam from the still which can contain undesirable elements.

Pot Still A simple still where everything that boils is collected and condensed.

Reflux Still A more complex still with a chamber called the reflux condenser, where the steam is filtered and some of the unwanted elements are returned to the boiling vessel. This results in purer, stronger alcohol.

Sterilisation The process of cleaning and sanitising equipment before use.

Wash The mix of water, sugar, yeast and nutrients that you will ferment to make the alcoholic base for distilling.

Yeast An organism which converts the sugary wash to alcohol.

DISTILLATION

A still (short for distillation unit) is a device that separates a mixture of 2 or more different liquids into their individual components. For example, it will take a mixture of oil and water and separate the oil out of the water. Other common uses are the separation of petrol from crude oil and the separation of alcohol from a fermented liquor that contains alcohol and water. We will use the alcohol/water mixture to explain this process below.

Distillation works when the mixed liquids will boil at different boiling temperatures. Water o oboils at 100 C, ethanol (the alcohol we drink) boils at about 80 C.

oIf a mixture of water and ethanol is heated, it will start to boil at around 80 C. In fact, it is only the ethanol that is boiling, not the water. This means the steam that is rising is mainly ethanol. When this happens in a still, the ethanol steam is cooled so it turns back into liquid form and it is collected outside the still. While this is happening, most of the water stays behind in the still which means that the ethanol has been separated from the water.

BASIC COMPONENTS AND HOW THEY WORK

Stills have two basic components. A boiler to make the steam and a condenser to cool the steam and collect the alcohol. Condensers are cooled by cold tap water running through tubes and cooling jackets around the condenser steam chambers.

The boiler constantly boils the liquid mixture (which is called the 'wash') to provide steam or vapour for the condenser. The vapour that is boiled off actually contains a mix of alcohol and water. This is due to the fact that some water evaporates while the alcohol is boiling. The amount of water in the vapour changes as the distillation proceeds. In the early stages of boiling a wash, the vapour is mainly alcohol with a little water. During the later stages of the distillation, the water content increases. This means the alcohol collected early will be stronger than the alcohol collected towards the end of distillation.

The condenser then cools the vapour thus turning it back into liquid, which drips out a drain tube to be collected. The boiler and the condenser need to be balanced so the rate of boiling matches the cooling capacity of the condenser.

The temperature of the wash also changes during distillation. When there is plenty of alcohol oin the wash, it will start boiling just below 80 C. As the process proceeds and the alcohol is

removed, the boiling temperature starts to go up. This increase in temperature will continue ountil the last bit of alcohol comes off at about 93 C. At this point there is no alcohol left in the

boiler but it does contain most of the original water. The process is now finished and the still turned off.

TYPES OF STILL

There are two basic types of condenser. Pot and Reflux. A pot condenser collects all the vapour and converts it to liquid. A reflux condenser is actually made up of two condensers, the first one, the reflux condenser, removes impurities and water from the vapour before the vapour passes through to the second condenser where it is cooled and collected.

POT STILL

This unit has a simple pot still fitted where all the vapour that is generated by the boiler collected and condensed back to liquid. It produces a low strength spirit which will contain some impurities that may influence the taste of the spirit. It needs to be stressed that these impurities are not dangerous if the wash has been produced using Still Spirits ingredients as described in the distilling instructions. The spirit collected is suitable for all types liqueurs and spirits where mixes are used.

REFLUX STILL

This unit has a simple reflux condenser. Before the spirit is condensed by the main condenser, it passes through a small reflux condenser that is jacketed with cooling water. The vapour is forced to come in contact with the surfaces of this condenser, and some of the heavier vapours including water vapour are condensed and returned to the boiler. Only the lighter vapours, with a higher boiling point make it through the reflux condenser to be condensed and collected by the main condenser.

As a result, the spirit collected by this type of condenser is higher in alcohol strength than a pot still, and contains less by-products. The spirit collected is suitable for all types of spirits and liqueurs.

SUPER REFLUX STILL

This unit has a complex reflux condenser. This condenser contains ceramic saddles which provide the ideal surface for condensation. These are housed in a jacketed condenser with cooling water circulating around the condenser. This creates a controlled temperature environment where the vapour comes into contact with the ceramic saddles and bounces from one to the other as it makes its way through the condenser. As a result, the vapour comes into contact with a huge surface area so that it is repeatedly treated before passing through to be condensed and collected by the main condenser. Consequently the spirit coated by this type of condenser is even higher in alcohol strength than either the pot still or our standard reflux still and contains even fewer by-products. The spirit collected is ideal for all types of spirits and liqueurs and produces a spirit even more suitable for producing gin, vodka and other delicate spirits that are drunk neat or with little to mask the flavour of the spirit

Although 5 litre distillation units are available and legal for the purpose of water purifying and essential oil manufacture, turning your alcobase/turbo yeast fermentations into spirit via distillation is illegal under Australian law.

Australian Customs Notice No 97/98

Section 10/11/11a

• Coconut Rum • Rum Liqueur• Coffee Maria • Skyebuie• Creme De Cacao • Southern Smooth• Creme De Menthe • Swiss Choc Almond• Dictine • Triple Sec• Dry Vermouth • White Sambuca• Hazelnut • Apple Schnapps• Amaretto• Irish Cream • Banana Schnapps• Apricot Brandy• Italiano • Blackberry Schnapps• Black Sambucca• Macadamia Nut • Butterscotch Schnapps• Blue Curacao• Mango Liqueur • Peach Schnapps• Butterscotch Cream• Melon Liqueur • Pear Schnapps• Cafelua• Orange Brandy • Pineapple Schnapps• Cappucino• Parfait Amour • Strawberry Schnapps• Cherry Brandy• Red Sambuca• Chocolate Mint

TMTop Shelf Liqueurs (makes 1.25 litres)

• Bourbon • Mellow Oak• Citrus Vodka • Ouzo• Dark Rum • Rye Whisky• Distillers Caramel • Scotch Whisky• English Gin • Smokey Malt• French Brandy • Tequila• Jamaican Dark Rum • Vodka• Kentucky Bourbon • White Rum

TMTop Shelf Spirits (makes 2.25 litres)

• Blended Whisky • London Dry Gin• Bourbon • Whisky• Brandy • White Rum• Dark Rum• Gin

TMStill Spirits (makes 5 litres)

• American Bourbon • Jamaican Dark Rum• Brandy • Navy Dark Rum• Calypso Rum • Qld Gold Rum• Cognac • Tennessee Bourbon• Gin • Whisky

TMTop Shelf Classics (makes 2.25 litres)

Spirit and Liqueur Flavours

Beers, Spirits, Liqueurs and Wines are all easy to make. You can get everything you need to make your own

unique drinks at home from us.

You also get our unbeatable guarantee:

You will be absolutely delighted with the drinks you make with our ingredients, recommendations and advice

or we will cheerfully refund your money in full.

And you will benefit from:

Beers, Spirits, Liqueurs and Wines are all easy to make. You can get everything you need to make your own

unique drinks at home from us.

You also get our unbeatable guarantee:

You will be absolutely delighted with the drinks you make with our ingredients, recommendations and advice

or we will cheerfully refund your money in full.

And you will benefit from:

Beers, Spirits, Liqueurs and Wines are all easy to make. You can get everything you need to make your own

unique drinks at home from us.

You also get our unbeatable guarantee:

You will be absolutely delighted with the drinks you make with our ingredients, recommendations and advice

or we will cheerfully refund your money in full.

And you will benefit from:

Beers, Spirits, Liqueurs and Wines are all easy to make. You can get everything you need to make your own

unique drinks at home from us.

You also get our unbeatable guarantee:

You will be absolutely delighted with the drinks you make with our ingredients, recommendations and advice

or we will cheerfully refund your money in full.

And you will benefit from:

Beers, Spirits, Liqueurs and Wines are all easy to make. You can get everything you need to make your own

unique drinks at home from us.

You also get our unbeatable guarantee:

You will be absolutely delighted with the drinks you make with our ingredients, recommendations and advice

or we will cheerfully refund your money in full.

And you will benefit from:

Beers, Spirits, Liqueurs and Wines are all easy to make. You can get everything you need to make your own

unique drinks at home from us.

You also get our unbeatable guarantee:

You will be absolutely delighted with the drinks you make with our ingredients, recommendations and advice

or we will cheerfully refund your money in full.

And you will benefit from:

Free consultations to help you make your

favourite drinks taste as good as possible

Expert advice to solve any brewing problem

from West Brew accredited outlets

Recipes and information leaflets

Testing and appraisal service

9 3 2 3 4 4 4 0 3 0 3 7 4

R.R.P. $3.50