Clean and sanitise all equipment that will come in contact with the brew.
Add the contents of the Mr Beer Golden Ale to the Fermenting Vessel (FV).
Add 2 litres of hot water and stir with a sanitised spoon to dissolve the contents.
Fill the FV with hot or cold water to the 10 litre mark trying to get it as close to 17- 23C.
Sprinkle the Coopers English Ale Yeast and fit the lid.

Place the FV in a location out of direct sunlight and try to ferment between 18C - 24C.
On Day 2 gently add the contents of the Ardmona Apricot Nectar Fruit Drink Can to the FV.
On Day 5 or once the foam has died down, add the Amarillo Hops (we recommend wrapping them in
a mesh cleaning cloth, pulled straight from the wrapper).
At about 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, expect about 1009-1014.
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 PET 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% ABV.