This is the kit. Comes with fermenter, no-rinse cleaner, yeast and one can hopped malt extract.
These are the supplies you need. We never used the two little teaspoon and tablespoon cups.
Feel the fermenter to the 4 quart mark on the back.
Add 1/2 of the no-rinse cleaner in the fermenter.
Put the lid on and 'swoosh' around. Don't turn it upside down though!
Open and close the spigot several times and dispensing solution into your large dish.
Place your utensils in the solution.
We also added some to our water pitcher swooshed around then dumped out.
Same as step 8. Be sure you dump the water from the fermenter now!
Put your can hoops in hot water. This helps make the syrup easier to work with.
Add 4 cups of water to your pot. Turn on high to bring to a boil.
Start filling your water pitcher. (That's the boyfriend 😀)
Feel fermenter to the 4 quart mark with refrigerated water.
Water is boiling!
Open your can of hoops...
and REMOVE your pot from heat, stirring in the syrup.
Add that to your 4 quarts of water in the fermenter!
Now, add more refrigerated water till you reach the 8.5 quart mark.
Stir, stir, stir!
Sprinkle the packet of yeast in the top. Do not stir this in! Put the lid on tight. Now, time to find a dark spot with a steady temperature between 68 - 76 degrees F.
Ferment for 7-14 days.