How to Make Vanilla Beer

Step-by-Step Guide

1. 1

   Step 1: Fill the Fermenting Bucket with cool tap water.

   The fermenting bucket should have a lid with a hole and grommet for an airlock.
   
   It should also have a spigot near the bottom.
2. 2

   Step 2: Add the Clorox® to the water in the Fermenting bucket.

   , Make sure they are completely submerged.
   
   If your fermenter has a lid and an airlock, make sure they are in there.
   
   Leave all of the tools in the fermenter for at least 30 minutes.,, All counter tops should be washed well with soap and water, then rinsed with Clorox® and water to sanitize.
   
   Clorox® and water in a spray bottle will do a good job., All of the tools must be rinsed very well, then lay them out on the clean work surface.
   
   Drain some of the sanitizing water through the spigot to sanitize the spigot.
   
   Empty the fermenting bucket and rinse well., Bring it back to a boil, stirring constantly until the sugar is dissolved.
   
   Add the Vanilla Extract to the sugar water.,,, (2 Gallons of water + 7 Lbs of ice = 11½ Quarts.),,, Soak all of the bottle caps and the tubing for at least 30 minutes.
   
   Then rinse well., Bring the water to a boil.
   
   This makes the sugar easier for the yeast to eat.
   
   Dissolve the sugar in the water.
   
   Measure out 1 tablespoon into each bottle.
   
   This is called Bottle Priming., Place it on an elevated surface, like a counter-top.
   
   Hook up the tubing to the spigot., Clip the tubing so that it reaches the bottom of all the bottles, with a little bit to spare., When you pull the tubing out you should have just about 2 inches (5.1 cm) below the neck-ring of the bottle.
   
   The neck-ring is just below the cap., 14 would be better.
   
   If you sanitized right, the beer will continue to condition, age, for about 4 months.
   
   A good rule is to keep the fermenting for 2 weeks.
   
   Then bottle the brew, and let it carbonate for 2 weeks, and let it condition for 2 weeks.
   
   The 2 week conditioning is usually 10 days at room temperature, and 4 days in the refrigerator.
3. 3

   Step 3: Put all of your tools into the fermenting bucket.

4. 4

   Step 4: While the tools are sanitizing

5. 5

   Step 5: add 2 quarts of the bottled water to the saucepan and bring to a boil.

6. 6

   Step 6: Use some of your Clorox® to sanitize the work area.

7. 7

   Step 7: After 30 minutes remove all the tools.

8. 8

   Step 8: Add 1 Cup Sugar to the boiling water in the saucepan.

9. 9

   Step 9: Add the ice and one gallon of the bottled water to the fermenting bucket.

10. 10

    Step 10: Pour in the sugar water mix from the saucepan.

11. 11

    Step 11: Use the remaining bottled water to bring the water level up to approximately 11 Quarts.

12. 12

    Step 12: Place the fermenter in a cool

13. 13

    Step 13: dark place for 7-14 days.

14. 14

    Step 14: After Fermenting

15. 15

    Step 15: Put 1 teaspoon of Clorox® in 1 gallon (3.8 L) of water.

16. 16

    Step 16: Bring back your saucepan and put 3oz of sugar into enough water to give each bottle 1 tablespoon.

17. 17

    Step 17: Bring out the fermenter.

18. 18

    Step 18: Put a box on the floor

19. 19

    Step 19: or a lower surface

20. 20

    Step 20: where you can use the tubing to fill each bottle.

21. 21

    Step 21: Fill each bottle up to about an inch from the top.

22. 22

    Step 22: Stash the bottles for at least 7 days.

Detailed Guide

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