In a good size pot bring 2 litres of water to the boil, add the Cinnamon Quills
Bring the liquid to the boil for 5 minutes.
Remove the pot from the heat and set in a cold/ice water bath to cool (approx. 15 minutes) then
strain into a fermenting vessel (FV).
Add the Thomas Coopers Family Secret Amber Ale, Coopers Apple Cider, and the Coopers Brew
Enhancer 2 to the FV and stir to dissolve.
Top up with cool water to the 18 litre mark and stir thoroughly. Don’t be too concerned if there are
lumps, they will dissolve over the next few hours.
Check the brew temperature and top up to the 23 litre mark with cool or warm water to get as close
as possible to 18°C.
Sprinkle the Coopers American Ale Yeast then fit the lid.

Ferment temperature should be as close to 18C– 25C if possible.
Fermentation has finished once the specific gravity is stable over 2 days.
Expected readings should finish in the range of 1009 – 1013.

Gently fill clean PET bottles to about 3cm from the top.
Add 2 carbonation drops per bottle and secure the caps.
Store the bottles upright in a location out of direct sunlight at or above 18°C.

After at least two weeks, check for sufficient carbonation by squeezing the bottles.
Bottles kept unrefrigerated should improve in the short term.
When ready to drink, chill the bottles upright.
The chilled beer may be poured into clean glassware, leaving the sediment behind.
Expect the alcohol content to be approximately 4.5% ABV.