- Add 20 litres of room temperature water to your clean (preferably sanitised) fermenter. If it is a cold day then add 1 litre of boiling water to 19 litres of room temperature water. Add Merzdog’s KGB ingredients (bag 1) and stir vigorously – the vigorous stirring dissolves the ingredients but oxygenates your liquid – your yeast will love you for it! Add ingredients bag 2. Close the lid but don’t force it too tightly. Normally there is an air lock on the bucket but because every second person in SA is a home brewer there are none left. Leave for about 7 days.
- Dissolve bag 3 in a litre of your ginger beer and then return it to your bucket. Gently stir (careful not to oxygenate the brew) with a sterile spoon and then leave covered for 10 minutes. Fill up your bottles and wait another week for your carbonation to take effect!
- Serve with ice and lemon!