As my Cerveza was not quite ready, I had to dash out and buy another kit, so I have the added bonus of being able to make two batches of beer, cider or ginger beer at the same time.
Anyway, to cut a long story short, Kim filmed the workshop, and I have edited it into three parts. I hope you find the time to watch this educational documentary, courtesy of the MSLG. You will notice that the standard of cinematography is a lot higher than normal, as we lashed out and bought a $30 tripod for the video camera. It is amazing how much of a difference it makes!
Part Three with Q&A session
The next day, I checked both the Cerveza and the Cider to see their progress. The cider was not bubbling, so I took off the lid to ensure that it was indeed fermenting (which it was), so I screwed the lid back on super tight. This sealed it correctly this time, and the airlock started working ferociously.
I then took a hydrometer reading of the Cerveza, which indicated that it was finished primary brewing. I sterilized all the bottles, placed a teaspoon of sugar in the small ones, and two in the large. After I filled them all, I cleaned out the barrel ready again for another batch that I will make this weekend. I am going to brew a Coopers Dark Ale next, which I have made before, and it was very nice on a cold winters evening straight out of the shed without any prior refrigeration.
I just checked on the Cerveza, and it is clearing well, with only a very thin layer of sediment on the bottom of each bottle. I can live with that! And as for the Cider, well due to the fact that I only put in 500gm of Dextrose, it looks like it has finished fermenting as well. I will check it with the hydrometer and possibly bottle it tomorrow night! I can taste it already.