- 1). Sanitize your equipment thoroughly before you begin brewing. Improperly sanitized equipment can be home to bacteria and other microbial life that will ruin your attempts at brewing. Use hot soap and water to clean all containers and utensils and rinse well. Use bleached water to clean all items a second time, once again thoroughly rinsing to prevent contamination.
- 2). Measure out 2.7 gallons of water and pour into the 10 gallon bucket and set aside. Measure out 7.5 quarts of water, pour it into the large pot, and place on the stove to boil. When the water boils, add your malt extract, and boil for 20 minutes, stirring often. Add the sugar, boiling and stirring until the ingredients are fully dissolved in the water.
- 3). Remove the solution from the stove and pour quickly into the bucket of cold water. Begin slowly adding more cold water to the bucket until the liquid is room temperature. Next add 1 teaspoon of brewers yeast, and mix completely. Place the lid onto the bucket loosely and place in a cool dark place for six days. After the six days, use the hydrometer to check progress. If the hydrometer reads between 1.008 and 1.015, it is ready to freeze. Otherwise, put the lid back on and give it a couple of days.
- 4). Set the bucket inside the freezer so it is level and will not spill. Wait one to two hours, then remove the lid and use your strainer to remove any formations of ice crystals on the surface of the brew. Repeat this step several times; the more ice you remove, the more potent the final product will be.
- 5). Remove the bucket from the freezer and add 2 level teaspoons of sugar to each 2-liter bottle. Using the siphon hose, transfer the brew from the 10-gallon bucket to the 2-liter bottles. Hold the hose close to the inside wall of the bottles to prevent foaming. Securely cap each bottle after you fill it. Upturn each capped bottle several times to dissolve sugar. Store the bottles in a cool dark place for several days before drinking.
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