Add 1 litre of water and the Coopers Ginger Beer 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.

Allow the brew to sit for 2-3 hours (to allow for hydration of the yeast), then stir vigorously.
Your non-alcoholic Ginger Beer is now ready to bottle!
Note: The non-alcoholic version of Coopers Ginger Beer only undergoes a single ferment. This ferment
occurs in the bottle. The fermenting vessel is used only for mixing the brew. The ferment in the bottle
serves to carbonate the brew. With any fermentation,some alcohol is produced (approx 0.7% ABV) but not
enough to be considered as an alcoholic beverage (< 1.15% ABV). Being a primary fermentation, there will
be a small deposit around the fill line of the bottle as well as the normal sediment at the bottom

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 0.7% ABV.