Fermentation Kit

Equipment Kit

Handcraft Supplies

1. Clean your fermenter, lid, airlock, grommet, tap and spoon with unscented detergent and ensure it is clean.
2. Screw the tap into the hole at the bottom of the fermenter, place the grommet into the lid and attach the stick-on thermometer around the middle of the fermenter on the outside.
3. Sanitise your fermenter, lid, and spoon with your choice of sanitiser – following the instructions included with your sanitiser.
4. Once sanitised, mix your ingredients as per your recipe’s instructions to the desired level (there are volume markings on the fermenter) and stir well. Secure the lid.
5. Half fill the airlock with water or a sanitiser solution and place into the grommet, it should be tight.
6. Take your original gravity (OG) reading by filling the tube your hydrometer came in (remove paper insert first) with liquid from the fermenter tap, then gently lower the hydrometer in and write down the number where the liquid levels off on the hydrometer (typically 1.040 – 1.090 depending on what it is).
7. Ferment your chosen recipe in a location which will remain at the ideal temperature for your recipe, keep an eye on the thermometer strip to ensure it remains at a consistent temperature.
8. Your recipe has completed fermenting when your specific gravity (SG) remains the same over 2-3 consecutive days. To check your SG, follow step 6 again and record this.
9. Depending on what you have fermented, you can now move to the next stage in your recipe or to bottling or kegging.

NOTE: While the airlock bubbling can be an indicator that fermentation is underway or complete, you may not always get an airtight seal and so bubbling may not occur. This is not anything to be concerned about as the product should be protected as long as fermentation is underway. Due to this, you should always use gravity readings as the final indication of active and complete fermentation.