Add 1 litre of water and the Coopers Ginger Beer and 500g of Coopers Dextrose to the FV and stir to
dissolve.
Top up with cold tap water to the 7 litre mark.
Check the temperature and top up to the 10 litre mark with warm or cool water (refrigerated if
necessary) to start the brew at 21°C- 27°C.
Sprinkle the included Yeast on top of the Ginger Beer and stir to mix the yeast in to the brew and fit
the lid.

Place the FV in a location out of direct sunlight and try to ferment between 21C - 27C.
Fermentation should take 7 to 10 days.
At around day 7 check the specific gravity (SG).
Check the SG again the following day and so on.

The brew is ready once the SG has stabilised over a couple of days.
The final gravity (FG) should be approximately 1000-1005.
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.

After at least three weeks, check for sufficient carbonation by squeezing the bottles.
Bottles kept unrefrigerated should improve with age.
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 3.5% ABV.