Pina Colada Cocktails - Brewing Instructions
Brewing Instructions
This is the smallest reusable wine kit available. The homebrewkit contains all equipment and ingredients to make 6 bottles of great tasting Chardonnay wine in just 7 days. Just add sugar and water. Equivalent strength to commercial wines 11%.
In addition to this kit you will also need up to 2 x 1kg bags of white sugar to assist the fermentation process and sweeten your cocktails.
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The following equipment and ingredients are included in this kit
| - 2 x graduated fermentation container | to brew your liquor in |
| - 1 x fermentation container lid | lid to be placed loosely over container during fermentation |
| - Pack A: Yeast/Nutrient | to start the fermentation process |
| - Pack B: Acid/Stabiliser | to start the fermentation process |
| - Pack C: Finings 1 | to clear the liquid |
| - Pack D: Finings 2 | to clear the liquid |
| - Pack E: Finings 3 | to clear the liquid |
| - Pack F: Cloudifier | to give an authentic look to your cocktail |
| - Pack G: Flavouring Compound | to add that delicious flavour to your cocktail |
| - Spoon | to stir the liquid |
| - Syphon tube and clip | to transfer the fermented liquid from the original container to other container |
- Rinse one of the fermentation containers thoroughly with hot water
- Boil your kettle
- Fill the fermentation container to 1 litre with boiling water
- Pour the contents of a 1kg pack of sugar into the boiling water and stir for 20 seconds. If you have a set of weighing scales weigh out a further 140g of sugar and also add this to the pail. If not add a cup full of sugar
- Top up with cold water to 3.3 litres and stir for 1 minute.
- Pour the contents of Pack A: Yeast/ Nutrient into the liquid, stir for 10 seconds then place the lid loosely on the pail and leave to ferment at warm room temperature (20-25°C) for 4 days.
- After 4 days fermentation, pour the contents of Pack B: Acid/Stabiliser into the liquid and stir vigorously for 1 minute to dissolve the stabiliser and remove the majority of the gas from the liquid.
- Pour the contents of Pack C: Finings 1 into the liquid then stir gently for 10 seconds and leave to stand for 1 hour.
- After 1 hour, pour the contents of Pack D: Finings 2 into the liquid then stir gently for 10 seconds and leave for 1 hour.
- Pour the contents of Pack E: Finings 3 into the liquid then stir gently for 10 seconds, then refit the lid and leave to stand undisturbed for 24hrs. The pail should be stood on a raised surface (like a kitchen worktop) to allow the liquid to be syphoned later.
- After 24hrs the liquid should be clear, if not leave until clear before proceeding.
- Once clear, rinse the second container with hot water and syphon the liquid into this using the syphon tube and clip provided. It is important to syphon-off as much liquid as possible while taking care not to disturb the sediment at the bottom of the container. You should end up with at least 2.7L of clear liquor. If the sediment is disturbed at any point during the syphoning process, pour any syphoned liquid back into the original container, cover and leave the liquid to resettle for a further 24hrs. Please see beginners siphoning instructions at the bottom of this page for more details. Once siphoning is completed successfully, pour the siphoned liquid back in to the original container (after washing out the original container with hot water).
- Pour the contents of Pack F: Cloudifier and Pack G: Flavouring Compound and stir for 20 seconds.
- Finally, add just over half a 1kg pack of sugar to the liquid (400g if you have a set of weighing scales) then stir for 3 minutes to completely dissolve the sugar.
Day 1 – Fermentation
Day 4 - Clearing
Day 5 – Siphoning & Finishing-off [ Siphoning Instructions ]
Your cocktail is now ready to serve, drink and enjoy ……..
Serving Suggestion
Serve chilled.
Storage suggestion
Store in a jug / container in the fridge.