FastBrewing & WineMaking FastFerment 7.9G User Manual page 5

There's a Wine Making video - www.FastBrewing.com
Winemaking – Option 2 Continued:
Days 33-40: Filtering and Bottling
Check to see if wine is clear - if it is not clear, it is not ready to bottle.
Step 17: Clean and sanitize the wine bottles
Step 18: Rinse and sanitize the Filling Hose (recommended)
Step 19: Remove the Collection Ball
There is no need to remove the Collection Ball until this point. It is designed to hold
sediment with an approximate foot of clearance from the wine.
Step 20: Attach the sanitized Filling Hose Attachment
Step 21: Make sure the Hose Clamp is closed. Then open the Union Valve to start lling wine
into bottles. Try to minimize the exposure to the air. Fill the bottles so that the wine
is about 0.4"(1cm) from the bottom of the cork
Step 22: Keep wine bottles upright for 1 - 3 days
Step 23: Store wine in a temperature controlled environment, out of direct sunlight for
suggested amount of months prior to consuming
Step 24: Clean and sanitize all equipment
Step 25: Get ready for your next batch using FastFerment!
Homebrewing Instructions
Please read the instructions entirely before starting on your brew day to ensure maximum
e ciency and the best results. We also advise you to adjust dates and measurements according
to your speci c recipe. The three most important things to keep in mind every time you
brew are: Cleanliness, Preparation and Good Record Keeping.
There's a Brewing video - www.FastBrewing.com
Homebrewing– Option 1: Malt Extract Syrup
Day 1 - Brew Day (Follow Instructions on Ingredient Kit):
Step 1: Clean and assemble FastFerment
Step 2:
Perform a leak test (use water) and when successful, sanitize all equipment
Step 3: Gather ingredients purchased from your favorite homebrew shop
Step 4:
Boil suggested amount of water
Step 5: Once boiling, remove pot from the heat and stir in the malt extract syrup, make sure
it doesn't collect at the bottom (stir until completely dissolved)
Step 6: Once dissolved, return liquid to boil for a total of 1 hour
Step 7:
Once liquid reaches a rolling boil, proceed to adding hops by following instructions
given to you (within boiling hour)
NEED EXTRA HELP? We have great resources:
Step 1: Check out our website - Go to www.FastBrewing.com
Step 2: Watch our Videos - Click on "Products" ->"Product Videos"
Step 3: Read FastFerment FAQs - Click on "FAQs" -> "FastFerment FAQs
Step 4: If you can't nd what you're looking for, send an email to
Info@FastBrewing.com or call us 800 549 5763
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Homebrewing with FastFerment
Suggested Equipment for Homebrewing
FastFerment 7.9 Gallon (30L) Conical Fermenter
FastFerment SS Hop Filter (FastBrewing accessory)
FastWasher24 Bottle Washer
FastRack24 Rack & Tray
PBW (or another cleaner)
StarSan (or another sanitizer)
Thermometer
Hydrometer
Graduated Cylinder (optional – for sampling S.G)
Bottle Brush (long handled nylon bristle brush)
Plastic Stirring Spoon (Food Grade Plastic)
Bottle Caps (check if your kit provides them)
Capper
Large Boiling pot
Wort Chiller (or ice to put in a bathtub/large sink)
0.5G (200ml) container (to prepare yeast)
Mashtun (optional)
Brew-in-a-Bag (optional)
Pen and Notepad
It is recommended that if you are using any
grape skins, wood chips or other avoring items
larger than a 1/4" (0.64cm) diameter, you should
use our Hop Filter in the FastFerment
during fermentation for easy retrieval.
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There's a Brewing video - www.FastBrewing.com
Homebrewing– Option 1: Malt Extract Syrup Continued
Step 8: Once the hour is up, it is time to chill the wort. Attach chiller to a cold-water source
and cool wort. Cool until wort has reached pitching temperature 65-90°F (18-32°C)
Step 9: Take a sample of the wort and record a hydrometer reading
Step 10: Re-hydrate yeast
Step 11: Add wort into FastFerment and then add yeast
You have the option of sealing the lid and gently shaking the conical to
aerate the wort for the yeast to grow or stir vigorously
Fermentation:
Step 12: Seal the lid tight and place FastFerment on the Wall Mounts or in the optional stand
accessory. Leave undisturbed for the duration of primary fermentation (time varies
depending on the type of beer)
Depending on the type of beer, choose a location that has a stable temperature.
If brewing Ale, room temperature is recommended 65-70°F (18-21°C)
Step 13: Once primary fermentation is complete, close the Union Valve, remove and empty
the contents of the Collection Ball
There is the option to harvest the yeast for reuse. Check out page 30-31 for Tips!
Step 14: Sanitize and clean the Collection Ball before reattaching (at this point you should
also remove the mash bag if you are using one)
Step 15: After re-attaching the Collection Ball, re-open the Union Valve
Step 16: Allow brew to sit for remainder of secondary fermentation (times vary)
Step 17: When secondary fermentation is complete, turn o the Union Valve and remove the
Collection Ball to discard the contents or harvest the yeast (See page 31)
Step 18: Your beer is now ready to bottle!
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