Clean and sanitise all equipment that will come in contact with the brew.
Add the Bewitched Amber Ale and Demerara Sugar to the Fermenting Vessel (FV).
Fill the FV with cold water to the 8.5 litre mark.
Sprinkle the yeast and fit the lid.

Place the FV in a location out of direct sunlight and try to ferment between 20C-24C.
Ferment for about 4 days then prepare the pumpkin purée.
Remove skin and seeds from a quarter pumpkin, cut into slices and place on baking paper.
Mix the spices together then sprinkle evenly over the pumpkin pieces and bake at 160C for 40mins.
Remove pumpkin from the oven and purée using a blender.
Pour 200g into a small non-stick pan and gently heat, stirring often until it starts to caramelise.
Remove from heat, cover with a lid and leave to cool.
Add the cooled purée to the brew using a sanitised metal spoon – DO NOT STIR.
Allow to ferment for a further 7 days then 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.
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 6.8% ABV.