BREWING GUIDE Fr Superir Beers, Wines & Spirits
Unit 17, 70 Rberts St. Osbrne Park 6017 (between Main & Freeway) PO Bx 148 Osbrne Park WA 6917 Phne: (08) 9444 0468 Fax: (08) 9444 0560 www.westbrew.cm.au Email inf@westbrew.cm.au Supplied by: Cpyright West Brew Distributrs Pty Ltd 2003 All rights reserved. N part f this bk may be reprduced r transmitted in any frm f by any means, electrnic r mechanical, including phtcpying, recrding r by any infrmatin strage and retrieval system, withut prir permissin in writing frm the publisher.
Brewing Quality Beer 1. Make sure all equipment has been cleaned and sterilized. Rinse with fresh water. Please nte: N requirement t rinse if using MSB N Rinse Sterilizer. 2. After remving the yeast sachet frm the tp f can, stand the can in ht water t sften the cntents (wrt). 3. Add 1-2 litres f biling water (4 litres in winter) t fermenter and add cntents f can. Stir t disslve and rinse ut can with additinal ht water. 4. Stir in BREWING SUGAR (dextrse r brew blends) until disslved. Tp fermenter up t 22.5 litres with cld water. 5. Check the temperature f the liquid is between 23-27 C, sprinkle yeast and stir int the brew. 6. Wet the 'O' Ring and seal the fermenter by screwing the lid n firmly. 7. At this stage remember t take a hydrmeter reading (Ref. page 4) (riginal gravity) as this will allw the % f alchl t be calculated. Nte this reading in a lg bk. 8. Fill the airlck with water and carefully twist int the grmmet in the lid. Place the red cap n the airlck. FERMENTATION will cmmence within 12-24 hurs. The airlck will begin t bubble. In ht weather yur brew may take 3-7 days. In cler weather it will take lnger. When bubbling thrugh the airlck slws dwn, take a hydrmeter reading (Ref. page 4). Fr winter brewing a Brewcraft Electric Heater Pad is recmmended. The ideal temperature fr fermentatin is 24 C. SAFE hydrmeter (specific gravity) readings fr bttling are: Beer & Cider 1006 Stut 1010 West Brew Brew Blends 1010-1014 West Brew Cnverter Kits 1010-1012 At these readings yur brew is ready t bttle. If the specific gravity remains higher fr a number f days shake the fermenter t help the fermentatin. In the case f the hydrmeter reading nt drpping t the abve levels reduce the bttling dextrse (r sugar) and this will enable the prduct t be bttled safely.
BOTTLING Clean and sterilize the bttles with Pink Sterilizer and rinse in cld water. Use a brewer's measuring spn t add the priming sugar, carefully scp the dextrse int the spn and tap the end t level the dextrse ff. Amunts t add Castr Sugar Dextrse 2 330 ml / 3 small scp 1 x small scp 375 ml 1 x small scp ¾ x large scp 640 ml r 680 ml ¾ x large scp 1 x large scp 750 ml 1 x large scp 1½ x large scp 1250 ml P.E.T. 2 x large scp 3 x large scp Carbnatin Drps... Revlutinary bttle priming additive t ensure accurate speedy measurement. Fill each bttle t the tp using the Rapid Bttler. When remved this will leave the crrect air space, (Apprx. 4Omm). Cap with a crwn seal and shake the bttle t disslve the priming sugar. Leave t mature a minimum f 3 weeks. Lnger maturatin will imprve results. We suggest 6-8 weeks fr ptimum flavur. SERVING The strage and taste success f hmebrew beer is based upn a small amunt f sediment in each bttle. This naturally carbnates the beer and preserves it. The best results fr serving is t pur a chilled beer first int a chilled jug leaving the sediment in the bttle. If a jug is unavailable pur the whle bttle int mre than ne glass withut tipping the bttle back. This will avid stirring up the sediment. Super Aut Bench Capper ADDITIONAL HINTS 1. T prduce a lwer alchl beer, use a half bag f dextrse fr fermentatin. The flavur is still retained. 2. DON'T refrigerate yur brew until it has matured and is ready fr drinking. 3. Enjy yur hmebrew in mderatin. 4. Beware f lightweight beer bttles. Hammer cappers shuld never be used n these bttles. 5. When cleaning equipment remve the 0'ring frm the lid and tap frm the bttm. Equipment shuld never be saked in sterilizer fr lng perids. 6. T freshen yur fermenter after brewing stuts, Magic Mixers r Sft drinks, sprinkle the inside f the fermenter with bicarbnate f sda and add water t make a paste. Use a sft clth t wipe the paste arund the inside f the fermenter. Rinse with fresh water. Bttle Tree
USE OF A HYDROMETER T achieve cnsistent results with yur beer, wine, liqueur r Magic Mixer, a hydrmeter must always be used. Run sme f the prduct ff int the test jar. The first amunt will be full f sediment, discard this sample, as it will give incrrect readings. Take a sample f brew frm the tap and fill the test jar t a level t allw the hydrmeter t flat freely and nt tuch the bttm. Place the hydrmeter in the sample and spin it t disldge any bubbles. Make sure the hydrmeter desn't stick t the sides as this can affect the reading. The true reading is taken by drawing an imaginary line acrss the flat surfaces f the liquid as seen in Diagram 2. SAFE hydrmeter (specific gravity) readings fr bttling are: Diagram 1 Beer & Cider 1006 Stut 1010 West Brew Brew Blends 1010-1014 West Brew Kit Cnverters 1010-1012 Diagram 2 1-000 10 Spin the hydrmeter t ensure it flats freely Read the scale acrss flat surfaces. The crrect reading is 1.006 Nte: T calibrate yur hydrmeter flat in rdinary tap water (20 C). It will flat at 1000. If it flats, fr example, at 1002 the difference f 002 will be cnstant right up the scale.
Keg Systems If bttling isn't yur thing and yu still want t enjy the great taste f hme brew, why nt try kegging yur brew. Fr a small investment yu can still enjy having great beer 'n tap' fr arund half the cst f nrmal beers. Yu will need t have a fridge large enugh t stand yu kegs in and be able t pass a gas line thrugh the wall f the fridge. The standard prcedure f preparing and fermenting yur brew remains the same. Once yur brew has fermented, transfer yur brew int a clean keg, place the keg int yur fridge and allw t cl fr 2-3 days. During this time yur beer will be 2 cnditined and carbnated using CO. Keg System (supplied with either a fridge tap r beer gun) Yu are nw ready t enjy the full benefits f having yur wn beer 'n tap'. Fr mre detailed instructins n hw t enjy this great idea why nt ask the staff at yur specialist hme brew shp r refer t 'The Basics f Kit Brewing' by Jeff Rdham.
Making Fine Wine Sanitise all f yur equipment with a chlrinated detergent and rinse thrughly with ht water. STAGE 1 - PRIMARY FERMENTATION 1) Add tw litres f warm water t the bttm f yur sanitised primary fermenter. Stir the water vigrusly and slwly sprinkle the cntents f package 1 (bentnite) nt the surface. Stir fr 30 secnds t ensure even dispersal and t break up any clumps. 2) Carefully remve the cap frm the large fil bag and empty the cntents int the primary fermenter with the bentnite slutin. Add 4.5 litres f warm water t the bag t rinse ut any remaining juice, and add it t the fermenter. 3) If yur wine kit cntains ak r elderflwers, add them t the primary fermenter nw. 4) Tp up fermenter t the 23 litre mark with cl water. Stir vigrusly fr 30 secnds. 5) Check specific gravity. It shuld read between 1.070 and 1.080. 6) Ensure that the temperature f the juice is between 18-24 C. Sprinkle the yeast nt the surface and gently stir in. 7) Cver the primary fermenter and place in an area with a temperature f 18-24 C. Fermentatin shuld start within 24-48 hurs. 8) Take and recrd daily readings f specific gravity and temperature. STAGE 2 - SECONDARY FERMENTATION After 5-7 days the specific gravity will be 1.010 r less. Yu must rack the wine int a carby at this time. (Nte: the lwer yur fermenting temperature, the lnger it will take t reach this stage). 1) Carefully syphn wine int a clean, sanitised carby. Leave the sediment behind. This may leave a space at the tp f the carby. D nt tp up at this stage. 2) Attach airlck and bung t carby. Remember t fill airlck halfway with water. 3) Leave carby in fermentatin area fr further 10 days. NO tests are required during this time.
STAGE 3 - STERILISING After 10 days check yur specific gravity. It shuld be 0.996 r less. Verify stable gravity by checking again the next day. If the gravity has changed, leave the wine until the reading is stable n tw cnsecutive days. If yu d nt verify this reading, yur wine may nt clear prperly. 1 ) Disslve cntents f package 2 (metabisulphite) and package 3 (srbate) in 125 ml (1/2 cup) f c1 water. Add t carby and stir very vigrusly fr 2 minutes t disperse the stabilisers and drive ff CO2. IF YOUR KIT CONTAINS A SMALLER FOIL BAG (F-PACK) 1. T ensure sufficient rm in yur carby fr the cntents f the pack, remve 500 ml (tw cups) f wine. Reserve this t tp up carby in Step 3. 11. Shake the fil bag, carefully remve the cap, and pur cntents int the carby. Stir vigrusly fr 60 secnds. Yur gravity will nw read between 0.998 and 1.007 depending n the style f the kit. 2) Shake cntents f package 4 (chitsan r isinglass). Carefully cut pen the crner f the puch and pur cntents int carby. Stir vigrusly fr 2 minutes t drive ff CO 2. (Nte: yur wine may nt clear if this stirring is skipped). 3) Tp up carby t within 5-13 cm f the neck. Use cl water r reserved wine frm the F-Pack additin, if available. Ensure airlck is filled halfway with water and re-attach bung and airlck. Allw yur wine 8 days t clarify. STAGE 4 - CLARIFICATION & BOTTLING 1) After 8 days, check yur wine fr clarity by drawing a small sample int a wineglass and examining it in gd light. if it is nt cmpletely clear, leave the carby fr anther 7 days. D nt bttle cludy wine - it will nt clear in the bttle. 2) If yu wish t filter yur wine, please cntact yur lcal retailer fr instructins. Nte. If yu will be ageing yur wine fr mre than 6 mnths, yu will need t add extra metabisulphite t prevent xidatin. Disslve 1/4 teaspn f metabisulphite pwder in 125 ml (1/2 cup) cl water and stir int wine befre bttling. 3) Syphn yur wine int clean, sanitised bttles and seal with a gd quality crk. Leave bttles upright fr three days befre lying them n their sides. Yur wine will benefit greatly frm 3 mnths bttle age.
STORAGE Strage plays a big rle in the ageing prcess and can make r break a finished wine. Generally, white wines, sweet wines and champagne abve all, are mre frail than reds. Grape variety can als make a difference. Fr example, Cabernet Sauvignn wines are generally mre resilient than Pint Nirs. Hwever, always minimise the risks invlved in bttle strage, heat, light, lack f humidity and cnstant mvement. Temperature The ideal cellar temperature is 7-13 C. Wines can be stred up t 20 C but nte that wine matures much mre rapidly at higher temperatures. At lwer temperatures, slwer maturatin allws mre cmplexity t develp. Cnstant temperature is the key - chrnic fluctuatins shuld be avided. Light Sunlight and ultravilet light are as bad fr wine as excessive heat, but the prblems are usually much easier t vercme. Thugh mst wines are prtected by clured glass bttles, place wines in areas away frm light r cver them with a blanket. Humidity Sme degree f humidity is beneficial t ensure that the expsed end f the crk des nt dry ut and allw in xygen. Thus, beware air cnditiners that suck misture ut f the air. Ideally, relative humidity shuld be between 60-75%. Mvement Wine des nt take well t cnstant mvement and vibratin, particularly if there is sediment present, thus a secure strage space is necessary. Secure strage shuld als mean string bttles hrizntally, allwing cnstant cntact f the wine with the crk and preventing it frm drying ut and letting air in. A simple check f all envirnmental influences in r near yur strage area is advised. Areas such as garages r attics, which seem cl, may be subject t temperature fluctuatins due t lack f insulatin. A gd ptin is t insulate a small rm, large cupbard r area under the stairs, vid f any heat surces like a water pipe r a biler. Fllwing up with preventative maintenance is als useful, like keeping a resident thermmeter n hand and checking it regularly. Allwing fr the ageing f yur finished wine in an envirnment which helps t preserve its finer qualities will pay big dividends in ensuring that yu will have the best wine pssible t enjy with friends and family.
Distillatin and Making Spirits (NZ Only) Spirit and Liqueur making by distillatin. The fllwing is a brief descriptin f the prcess fllwed by full instructins fr different Turb and Still cmbinatins including Alcbase. There are five steps t making yur wn spirits and liqueurs by distillatin. We have listed the steps in basic frm first then expanded the descriptins. The distilling instructins belw are available in the three mst cmmn frms. If yu are unsure f a wrd used then please refer t the glssary. Here is a quick utline fr making spirits and liqueurs by distillatin. lst Step - Fermentatin. Make the alchl by mixing sugar and water and then adding a Still Spirits Turb, which is a mixture f yeast and yeast fd (nutrients). The yeast will cnvert the sugar t alchl by a prcess knwn as fermentatin. There is a variety f Turb yeasts t use that will suit yur climate and cnditins. 2nd Step - Distillatin. Add the fermented mixture t a still. These are sld in sme cuntries as Water Purifiers. The alchl is then biled ff and the first prtin is separated and discarded befre cllecting the ptable (r drinkable) alchl. We have separated ut the instructins int three different categries. 3rd Step - Filtratin. Filter the alchl with the Still Spirits Z Filter unit. This invlves running the spirit thrugh a clumn f carbn mixture that remves any unwanted tastes and smells and utilises a filter paper t prevent the carbn frm passing int the finished spirit. 4th Step - Mixing the spirit t the right strength. Water the spirit dwn t the desired drinking strength by testing with a Still Spirits Spirit hydrmeter (alcmeter). Als learn abut several additins yu can make t imprve r change yur spirit. 5th Step - Mixing the flavurs. Once yu have made the base spirit yu can make many different drinks frm the same batch f spirit. There is a full range f Still Spirits Spirit r Liqueur essences. Super Reflux Still
Glssary Sme terms yu shuld knw befre we start; Airlck Bdy Distilling A device t allw air ut f the fermenter but prevent bugs and xygen. The distillate r cndensed steam cllected frm the still. The prcess where the alchl is biled ff frm the wash and the steam is cllected and cndensed back t liquid. Fermentatin The prcess that takes place when the yeast uses the sugar t make the alchl. Fermenter Head Pt Still Reflux Still Sterilisatin Wash Yeast The cntainer that yu use t mix up the wash. The first distillate r cndensed steam frm the still which can cntain undesirable elements. A simple still where everything that bils is cllected and cndensed. A mre cmplex still with a chamber called the reflux cndenser, where the steam is filtered and sme f the unwanted elements are returned t the biling vessel. This results in purer, strnger alchl. The prcess f cleaning and sanitising equipment befre use. The mix f water, sugar, yeast and nutrients that yu will ferment t make the alchlic base fr distilling. An rganism which cnverts the sugary wash t alchl. DISTILLATION A still (shrt fr distillatin unit) is a device that separates a mixture f 2 r mre different liquids int their individual cmpnents. Fr example, it will take a mixture f il and water and separate the il ut f the water. Other cmmn uses are the separatin f petrl frm crude il and the separatin f alchl frm a fermented liqur that cntains alchl and water. We will use the alchl/water mixture t explain this prcess belw. Distillatin wrks when the mixed liquids will bil at different biling temperatures. Water bils at 100 C, ethanl (the alchl we drink) bils at abut 80 C. If a mixture f water and ethanl is heated, it will start t bil at arund 80 C. In fact, it is nly the ethanl that is biling, nt the water. This means the steam that is rising is mainly ethanl. When this happens in a still, the ethanl steam is cled s it turns back int liquid frm and it is cllected utside the still. While this is happening, mst f the water stays behind in the still which means that the ethanl has been separated frm the water.
BASIC COMPONENTS AND HOW THEY WORK Stills have tw basic cmpnents. A biler t make the steam and a cndenser t cl the steam and cllect the alchl. Cndensers are cled by cld tap water running thrugh tubes and cling jackets arund the cndenser steam chambers. The biler cnstantly bils the liquid mixture (which is called the 'wash') t prvide steam r vapur fr the cndenser. The vapur that is biled ff actually cntains a mix f alchl and water. This is due t the fact that sme water evaprates while the alchl is biling. The amunt f water in the vapur changes as the distillatin prceeds. In the early stages f biling a wash, the vapur is mainly alchl with a little water. During the later stages f the distillatin, the water cntent increases. This means the alchl cllected early will be strnger than the alchl cllected twards the end f distillatin. The cndenser then cls the vapur thus turning it back int liquid, which drips ut a drain tube t be cllected. The biler and the cndenser need t be balanced s the rate f biling matches the cling capacity f the cndenser. The temperature f the wash als changes during distillatin. When there is plenty f alchl in the wash, it will start biling just belw 80 C. As the prcess prceeds and the alchl is remved, the biling temperature starts t g up. This increase in temperature will cntinue until the last bit f alchl cmes ff at abut 93 C. At this pint there is n alchl left in the biler but it des cntain mst f the riginal water. The prcess is nw finished and the still turned ff. TYPES OF STILL There are tw basic types f cndenser. Pt and Reflux. A pt cndenser cllects all the vapur and cnverts it t liquid. A reflux cndenser is actually made up f tw cndensers, the first ne, the reflux cndenser, remves impurities and water frm the vapur befre the vapur passes thrugh t the secnd cndenser where it is cled and cllected. POT STILL This unit has a simple pt still fitted where all the vapur that is generated by the biler cllected and cndensed back t liquid. It prduces a lw strength spirit which will cntain sme impurities that may influence the taste f the spirit. It needs t be stressed that these impurities are nt dangerus if the wash has been prduced using Still Spirits ingredients as described in the distilling instructins. The spirit cllected is suitable fr all types liqueurs and spirits where mixes are used. REFLUX STILL This unit has a simple reflux cndenser. Befre the spirit is cndensed by the main cndenser, it passes thrugh a small reflux cndenser that is jacketed with cling water. The vapur is frced t cme in cntact with the surfaces f this cndenser, and sme f the heavier vapurs including water vapur are cndensed and returned t the biler. Only the lighter vapurs, with a higher biling pint make it thrugh the reflux cndenser t be cndensed and cllected by the main cndenser. As a result, the spirit cllected by this type f cndenser is higher in alchl strength than a pt still, and cntains less by-prducts. The spirit cllected is suitable fr all types f spirits and liqueurs.
SUPER REFLUX STILL This unit has a cmplex reflux cndenser. This cndenser cntains ceramic saddles which prvide the ideal surface fr cndensatin. These are hused in a jacketed cndenser with cling water circulating arund the cndenser. This creates a cntrlled temperature envirnment where the vapur cmes int cntact with the ceramic saddles and bunces frm ne t the ther as it makes its way thrugh the cndenser. As a result, the vapur cmes int cntact with a huge surface area s that it is repeatedly treated befre passing thrugh t be cndensed and cllected by the main cndenser. Cnsequently the spirit cated by this type f cndenser is even higher in alchl strength than either the pt still r ur standard reflux still and cntains even fewer by-prducts. The spirit cllected is ideal fr all types f spirits and liqueurs and prduces a spirit even mre suitable fr prducing gin, vdka and ther delicate spirits that are drunk neat r with little t mask the flavur f the spirit Althugh 5 litre distillatin units are available and legal fr the purpse f water purifying and essential il manufacture, turning yur alcbase/turb yeast fermentatins int spirit via distillatin is illegal under Australian law. Australian Custms Ntice N 97/98 Sectin 10/11/11a
Spirit and Liqueur Flavurs TM Tp Shelf Classics (makes 2.25 litres) American Burbn Brandy Calyps Rum Cgnac Gin TM Tp Shelf Spirits (makes 2.25 litres) Burbn Citrus Vdka Dark Rum Distillers Caramel English Gin French Brandy Jamaican Dark Rum Kentucky Burbn TM Still Spirits (makes 5 litres) Blended Whisky Burbn Brandy Dark Rum Gin Jamaican Dark Rum Navy Dark Rum Qld Gld Rum Tennessee Burbn Whisky Mellw Oak Ouz Rye Whisky Sctch Whisky Smkey Malt Tequila Vdka White Rum Lndn Dry Gin Whisky White Rum Amarett Aprict Brandy Black Sambucca Blue Curaca Buttersctch Cream Cafelua Cappucin Cherry Brandy Chclate Mint TM Tp Shelf Liqueurs (makes 1.25 litres) Ccnut Rum Cffee Maria Creme De Caca Creme De Menthe Dictine Dry Vermuth Hazelnut Irish Cream Italian Macadamia Nut Mang Liqueur Meln Liqueur Orange Brandy Parfait Amur Red Sambuca Rum Liqueur Skyebuie Suthern Smth Swiss Chc Almnd Triple Sec White Sambuca Apple Schnapps Banana Schnapps Blackberry Schnapps Buttersctch Schnapps Peach Schnapps Pear Schnapps Pineapple Schnapps Strawberry Schnapps
Beers, Spirits, Liqueurs and Wines are all easy t make. Yu can get everything yu need t make yur wn unique drinks at hme frm us. Yu als get ur unbeatable guarantee: Yu will be abslutely delighted with the drinks yu make with ur ingredients, recmmendatins and advice r we will cheerfully refund yur mney in full. And yu will benefit frm: Free cnsultatins t help yu make yur favurite drinks taste as gd as pssible Expert advice t slve any brewing prblem frm West Brew accredited utlets Recipes and infrmatin leaflets Testing and appraisal service
R.R.P. $3.50 9 3 2 3 4 4 4 0 3 0 3 7 4