Clean and sanitise all equipment which will come into contact with your brew.
Add 2 Litres of warm water into a sanitised fermenter.
Pour the Thomas Coopers Preacher’s Hefe Wheat and the Thomas Coopers Light Malt Extract and stir
to dissolve.
Top up with cool water to the 15 litre mark and stir thoroughly.
Check the brew temperature and top up to the 20 litre mark with warm or cold water (refrigerated if
necessary) to get as close as possible to 20C.
Sprinkle the Lallemand Philly Sour Yeast, then fit the lid

Ferment temperature should be as close to 20 - 25C as possible.
Once the foam has subsided around day 5, thaw the frozen berries and then puree in a sanitised
blender.
Gently tip the pureed berries into your fermenter and wait for refermentation to subside. Approx. 3
days.
Fermentation has finished once the specific gravity is stable over 2 days.
Expected readings should finish in the range of 1008 – 1013.

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 5.4% ABV