Bring 2L of water to the boil and add all the Cinnamon Quills and 5x Cloves, turn off heat and let
steep for 20 minutes.
Set pot in ice bath for 20 minutes to cool.
Strain the Cinnamon and Clove infused water into your sanitised fermenter.
Add the contents of the Coopers Ginger Beer pouch and half the Coopers Brew Enhancer 1 (500g
required), stir to mix well. Don’t be too concerned if there are lumps, they will dissolve after a few
hours.
Fill fermenter with cold water to the 7L mark and stir.
Add hot or cold water to achieve a temperature of 20-27°C and top up to the 10L mark.
Sprinkle the Ginger Beer yeast over the surface, stir and fit the lid.

Place the FV in a location out of direct sunlight and try to ferment between 20-27C if possible. Don’t
be too concerned if it goes over.
Fermentation should take 7 to 10 days.
Once fermentation slows down, approximately day 5, check 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, expect about 1002-1007
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 18C.

After at least two 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 3.7% ABV.