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General Information

May & Brett Ltd.
23 High Street , Dunmow, Essex CM6 1AD


Equipment Checklist for Beers, Lagers
Cider & Wine Making

BEER & LAGER MAKING FROM KITS
Guide to Equipment (with search & order codes)
To make your 1st 40 Pints!


You will need;
1. Beer Kit of your choice
2. Beer Kit Enhancer* (7474), Spraymalt Light* (7424) or
Brewing Sugar* (7456)
(*Not required with 3 & 3.6kg Kits)
3. Sterilising Solution (4084 Small or 4085 Large)
4. Mashing Bin 33lt. (4127)
5. Airlock for Mashing Bin (5293)
6. Long Plastic Spoon (5046)
7. Thermometer (5341)
8. Hydrometer (5391) & Optional Trial Jar (5351)
9. Syphon Tube (5096)
10. Funnel - optional (5028)
11. Brewbelt Heater (5392) Only useful in Autumn/Winter!
12. Vaseline Petroleum Jelly (9997) Essential for creating an airtight seal on the 'O' rings found in pressure caps. Only required if you choose to keg your beer
Note: Items 3 to 9 are available as an 'Equipment Only' starter kit (code 9996)


For Storage / Serving you will need either;


A Beer Keg (4735)
Recommended for Bitters & Ales
and a C02 Gassing System consisting of either;
a. A Refillable CO2 Gas Cylinder (5000)

or
b. A C02 Bulb Injector (4972) and 8grm Bulbs (9060)
Recommended for Customers using Mail Order as these are disposable!

or
Standard Beer Bottles (5124)
Recommended for Lagers & Cider
together with;
a. Bottle Capper (5435) and
b. Crown Caps in 100's (e.g. Red 5686)
or
Grolsch Style 'Swing Top' Bottles (5142)
Recommended for Lagers & Cider
(No capper or caps required)



WINE MAKING FROM KITS
Guide to Equipment (with search & order codes)
To make your 1st Gallon (6 bottles) of Wine!

You will need;
1. Wine Kit of your choice
2. Brewing Sugar* (7456)
(*Not required with some Kits, email for details)
3. Sterilising Solution (4084 Small or 4085 Large)
4. Demi-John (4132)
5. Airlock & Bung (5288)
6. Long Plastic Spoon (5046)
7. Thermometer (5341)
8. Hydrometer (5391) & Optional Trial Jar (5351)
9. Syphon Tube (5096)
10. Funnel (5028)
11. Brewbelt Heater (5392) Only useful in Autumn/Winter!
12. 10 Litre Bin (4120) & Lid (4130)
Note: A Basic Equipment only starter kits is available for making 1 Gallon kits (code 1052)
Excludes Bottles, Corking Machine and Corks
For Storage / Serving you will need;
1. Wine Bottles Green 6's (9071) or Clear 6's (9098)
2. Corking Machine (5428)
3. Corks (5488)
Or for a 5 Gallon (30 Bottle Kit) You will need;
1. Wine Kit of your choice
2. Brewing Sugar (7456) (Not required with quality kits, ask for details)
3. Sterilising Solution (4084 Small or 4085 Large)
4. 2 x 33 Lt Mashing Bins (4127)
5. Airlocks (5289)
6. Long Plastic Spoon (5046)
7. Thermometer (5341)
8. Hydrometer (5391) & Optional Trial Jar (5351)
9. Syphon Tube (5096)
10. Funnel (5028)
11. Brewbelt Heater (5392) Only useful in Autumn/Winter!
Note: A Complete Professional Equipment Only starter kit is available for making 5 Gallon kits (1051)
Excludes Bottles, but includes Corking Machine, 30 Corks and 30 Shrink Capsules

For Storage / Serving you will need;
1. 2 x Wine Bottles Green 15's (5123) or Clear 15's (5121)
2. Corking Machine (5428)
3. Corks (5488)




CIDER MAKING FROM APPLES
Guide to Equipment (with search & order codes)
To make your 1st 5 Gallons of Clear Sparkling Cider


Depending on type, 18lb of Apples makes 1 gallon of cider. A mixture of apple varieties makes a better cider but don't use more than 20% cooking apples.

You will need;
1. Book: Real Cidermaking on a Small Scale (6297)
2. A Cider Press, e.g. (5083) Depends on Qty of apples?
3. A Pulping device, e.g Pulp Master (5054 & 5055)
4. Straining Bag to fit press, (Sml 5218) (Lg 5220)
(not required for spindle press)
5. VWP Sterilising Solution (Sml 4084) (Lg 4085)
6. 2 x 33 Lt Mashing Bins (4127)
7. Airlocks (5289)
8. Long Handled Plastic Spoon (5046)
9. Thermometer (5341)
10. Hydrometer (5391) & Optional Trial Jar (5351)
11. Syphon Tube (5096)
12. Sodium Metabisulphate (4068)
13. Pectolaise (4062)
14. Yeast Nutrient (4099)
15. Cider Yeast (4331) or Champagne Yeast (4203)
16. Campden Tablets (4034)

Note: If you do not have any equipment at the moment, it would be better to buy items 5 to 11 in our 'Equipment Only' wine starter kit (code 1050), then order the other items listed separately to this.

For Storage / Serving you will need either;

Standard Beer Bottles (5124)
together with;
a. Bottle Capper (5435) and
b. Crown Caps in 100's (e.g. Red 5686)

or
Grolsch Style 'Swing Top' Bottles (5142)
Recommended for Cider
(No capper or caps required)

or
Plastic 1 Litre PET Bottles - Box24 (5139)
(Re-usable, Caps available in 12's (5148)




A Guide to Using Beer Kits:


Beer Kits are easy to use and come with basic instructions. The brewer can either follow the instructions supplied or use the following, which is a typical procedure to make 23 litres or 40 pints.
1. Ensure your brewing equipment is thoroughly cleaned and sterilised, then thoroughly rinsed prior to use.


2. Stand the beer kit can(s) in hot water for 10 minutes to soften the contents.

3. Pour the malt extract into your fermentation vessel or mashing bin and add approx. 3.5 litres or 6 pints of boiling water.

4. If any sugar is specified add this to the fermenting bin now and ensure it is properly dissolved. We recommend the use of a Muntons Beer Kit Enhancer© or Spray Dried Malt instead of cane sugar. The end results are significantly better.

5. Add cold water to bring the volume up to the specified volume, usually 23 litres (5 gallons), or down to the specified original gravity if a hydrometer is available. It will not be safe to add (pitch) the yeast until the temperature of the beer is below 30ºC. If the temperature is higher than this, fit the lid and leave until the beer is at a safe temperature.

6. If or when the temperature is below 30ºC, sprinkle the yeast on the surface and stir the wort vigorously (with a sterilised long handled plastic spoon) to ensure thorough mixing and to admit some air into the solution. This is important to help the early stages of yeast growth.

7. Stand the bin in a warm place, 20-22ºC, and leave to ferment. Try to ensure the temperature is fairly constant. Use a Heating belt or pad if necessary. These are especially useful during autumn and winter. Protect the beer by covering the bin loosely or fit an airlock to your fermentation vessel. Fermentation will take between six to eight days dependant on temperature and is complete when bubbles cease to rise to the surface. If a hydrometer is available it is safer to assume fermentation is complete when the hydrometer reading remains more or less static after a period of twelve hours or more, and when the specific gravity has fallen to within a couple of degrees of final gravity.

8. If a Keg is being used, prime the cask by adding about 85 grams of spray dried malt extract, brewing sugar or ordinary cane sugar. Syphon the beer from the fermenter into the keg, taking care not to disturb the yeast sediment. Try to ensure air is not admitted into solution by keeping the outlet end of the syphon tube below the surface of the beer, causing as little turbulence as possible.

9. If bottles are being used, prime each bottle with half a teaspoon of spray dried malt extract, brewing sugar or ordinary cane sugar. Syphon the beer into the bottles, taking care as directed above. Leave about 15mm (half inch) empty space at the top. Seal each bottle with a metal Crown Cap using a capping machine.

10. The beer will take between two to three weeks to come to condition. Keep the keg or bottles in a warm place (20ºC) for the first week, and then move the beer to a cool place for the remaining time. The beer will continue to improve for several months, particularly bottled beers made from 3Kg kits.