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TEMPERATURE CONTROL and FERMENTATION.
These instructions are more appropriate for the N.Q. heat. Put 8 kilos of Dextrose in fermenter. Add 3 litres of boiling water and stir. Add water to 25 litre mark; stir in yeast nutrient pack/packs.

Insert your paddle into a cordless drill and stir for 5 minutes

Screw on lid, put some water in airlock, place airlock in fermenter lid. Leave for 2 weeks.

If room temperature exceeds 25 deg. C, you may find it worthwhile to consider temperature control. This will improve your yield. Air-conditioning is preferable but if that doesn¹t suit, use a cardboard box over your fermenter with a frozen water bottle placed inside the box every morning.

The next morning, take the melted bottle back to the freezer, exchanging it for a bottle straight out of the freezer and place the new bottle inside the box. A glass of water with your thermo in it, inside the box will enable you to determine if your temperature inside the box is ok.

Ideal range would be 20C to 25C. Temperature should be at least 15 deg C. Two weeks later, you will be ready to proceed.

EQUIPMENT CALIBRATION
Calibrate alcometer by seeing what it reads for regular spirit and if it reads high by 3% don¹t forget to take the 3% off when reading your spirit. Have your brew shop calibrate your thermometer.

TREATING SPIRIT WITH CARBON.
Add good water to your ethanol (we recommend Nobles or Moores Table Water) Dilute to 40%. When the carbon treatment is taking place, leave the lid off your container and cover with some t-shirt of similar type of material secured with a rubber band. This will allow the spirit to breathe.

Another tip is to shake up or stir the spirit after 2 days to allow the carbon to fall through the spirit again. You may syphon off clear spirit and leave the rest on the carbon for as long as you like.

You can also add new spirit to your old, but enusre that you add more carbon at the time and allow the spirit to breath and clar. Syphon off as required.