Mix Canadian Blonde and Brew Enhancer 1 in the fermenter with 2 litres of hot- water, fill with cool
water to 23 litres and stir.
Sprinkle Canadian Blonde yeast over the surface and fit the lid.
Ferment temperature should be as close to 21C as possible.
After a day, enclose the frozen berries in a mesh bag and add to the top of the brew (e.g. a new
disposable cleaning cloth, pulled straight out of the wrapper, may be used as a throw away mesh bag.
Simply place the berries in the middle of the cloth and tie the diagonal corners to contain the
berries).

Continue to ferment the brew at 21C.
Fermentation should take at least 10 days and will be complete once the specific gravity is stable
over 2 days

Gently fill clean PET bottles to about 3cm from the top.
Add 2 carbonation drops per bottle and secure the caps (use only one carbonation drop for bottles
intended to be stored for a longer period).
Store the bottles upright in a location out of direct sunlight at or above 18C.

After at least two weeks, check for sufficient carbonation by squeezing the PET bottles.
When ready to drink, chill the bottles upright.
This brew presents more like sparkling wine than beer so you might like to serve in champagne
flutes.
Expect the alcohol content to be approximately 4.4% ABV