Clean and sanitise all equipment which will come into contact with your beer.
Add 2 litres of hot water to your Fermenting Vessel (FV).
Add the Coopers Mexican Cerveza, the Brew Enhancer 3 and all of the Lactose 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 cold or warm water to get as close
as possible to 22°C.
Sprinkle the Lallemand Philly Sour Yeast then fit the lid

Ferment temperature should be as close to 22C– 30°C if possible.
After 48 hours, add all the Passionfruit Pulp by straining the pulp through a sieve to remove the
seeds. For an extra creamy flavour and mouthfeel add vanilla essence at this point.
Fermentation has finished once the specific gravity is stable over 2 days.
Expected readings should finish in the range of 1013 – 1017.

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 4.4% ABV.