LARRY JANKE:
Hello and welcome. I'm Larry Janke, fruit winemaker and a friend
of Northern Brewer and Midwest Supplies. They've asked me back to help with a
video on how to make wine from fruit. Today we're going to be introducing the Master
Vintner Fresh Harvest Fruit Wine Making Kit. Just as an overview we're going to go through
everything that is included in the kit everything that you need to make a one-gallon batch from
fruit, either fresh fruit concentrate or from fresh fruit from your yard. And it's important
that you know how these wines taste. So, at the end of the video we'll crack into a bottle of a
raspberry and a very special elderberry I have so we can show you the differences and also how easy
it is to make wine from different types of fruits. Before we dig in, we're going to take a quick look
at what's included in the kit. First off, when you first unpack the box, you'll find a two-gallon
fermenter. This is where the all the action and fermentation happen. It's a very nice bucket and
it also has graduations on the back, so you know exactly where you're at. It comes with a nice seal
to keep it airtight and an airlock to keep any contaminants out. It also includes a one-gallon
carboy with a cap and another airlock which is what you'll use to transfer your must into the
carboy when you are working on clearing the wine. Also included in the kit is everything you need
for the ingredients. There's Campden tablets to keep it sanitized. There's acid blend to
add a little bit of a snap to your wine. There's potassium sorbate that you'll be using at
the tail end in case you're sweetening it back. Do not put this in the beginning
of your winemaking process. There's yeast nutrient that keeps these happy
while it's fermenting. There's a no-rinse cleaner. One of the most important things in winemaking
is make sure everything is sanitary; if you're cooking around the kitchen, you're not going to
use a dirty pot, so you want to keep everything nice and clean. Also included is wine tannin.
You won't be using this on all different types of fruit wines, but you will be using this to give
a little bit of a dryness to your throat, add a little bit more taste. Also included is pectic
enzyme. This is very important. For the people out there making jelly, you know that all you have to
do is just heat up your fruit and it's instantly going to solidify into jelly. The pectic enzyme
will help clear it and it'll keep it from gelling. Also included in the kit is yeast. This is
the most important part of the process. In order to get it to ferment the yeast eats the
sugar and creates the alcohol for your wine. To get started we're using the premier Cotes
de Blanc, which is kind of an overall yeast. Later on, once you are a little bit more in
tune with your winemaking, you can use different types of yeast. But, to get you started we
want to make sure that you're successful. Also included is a hydrometer. A hydrometer is
what measures the sugar content of your wine. That's also going to give you a great idea of
what your alcohol content will be at the tail end. It's very important that you
get it right at the outset. We'll show you how to use that a little bit later. Included is a racking cane and tubing, and
that's how you get your wine must from the bucket into the carboy. Tt=hat way you keep the
oxygen off of it, so that you don't turn your wine brown and oxidize it. Otherwise,
you'll have a really nice port [laughs]. Also included is a bottle filler.
This would be – we’ll be showing you how to use this at the tail end, and
that's in order to get your cleared wine once it's finished from the
carboy into your bottles. As mentioned before, you can make fruit wine
from fresh fruit, from frozen fruit, or from fruit puree. What we're going to be doing today
is we're going to start with the fruit puree, and we'll show you how to make that a little
bit later from the fresh fruits and the frozen fruits. The nice thing about the purees
is that those are available all year long. This is the raspberry that we're going to be
using today. Northern Brewer has a variety of these available. There's like a dozen different
types of fruit that you can get in puree form. The other thing that you're going
to need is your sugar. You can use various types of recipes. I'm going to be going
through a recipe that I've used for many years. There's a recipe book that's included in the kit.
They're also available online. They'll give you basic understanding of how much sugar, how much
acid blend, how much tannin that you'll need to make a successful batch of fruit wine,
depending on what type of fruit that you're using. And the sugar, I use cane sugar, and like I said,
the jury's still out on which one's the best. I avoid brown sugar because it's got molasses in
it. Just anything that'll make the yeast happy. So, what I've done ahead of time is I've got
everything pre-measured. I've got my water, my sugar, the fruit, and my fermentation bucket.
Along with the kit you'll find a bag. It's a fruit straining bag. And you notice it's a little bit
damp. everything's been sanitized and ready to go. Any kind of bacteria that you'd have in your
ferment or any utensils that you use are not going to be your friend, so you want to
make sure that that's nice and sanitary. So, we're going to set this aside just
for a moment and show you how to do this. The other thing that you'll need is a good spoon.
We also have a stainless-steel spoon that's been sanitized as well, and that's nice for stirring
in especially when you're stirring in your sugar. So, let's dig in! First thing you want to do
open the can of puree, don't forget that part. You just take this and simply pour it into this
bag. Probably do a better job than I just did. What you're doing is you're trying to catch as
much pulp that might be in the pure as possible and get as much juice into the
fermentation bucket as possible. I know a lot of people will use the can for
measuring their water as well which is a pretty good idea because even when you're making soup
you want to clean out the inside of the can. So, now that you've got the
fruit in here, you'll notice that it's kind of like a tea bag, all of your
juices are running down to the bottom. Like I mentioned before the bucket actually is
graduated so you've got the half-gallon, the one gallon, and the one gallon and a half measurement
right on it. At this point what you want to do is you want to add water to it up to the one-gallon
mark. And even though it's pure water I even sanitize the gallon jug to make sure that there
aren’t any contaminants going into my ferment. At this point you just simply pour the water into the one-gallon mark and as I mentioned before
a lot of times, I'll even rinse out the can. You know the inside of the can of
sanitary as well. This way you get all the all the fruit pulp possible to
give your wine a full flavor. Then you fill it up to the one-gallon mark, stir it in, and then we'll be adding our
sugar and our other ingredients to it as well. And now you've got a really nice
batch. Like I said, it's like a tea bag and all of your fruit flavors are
coming now through the straining bag. So, at this point I'm just going to add
the granulated sugar and stir it in, and after this is fully dissolved what we're
going to do is we're actually going to test the sugar content. Most recipes
are very close. You want to get to 1.095 which is a specific gravity, and I'll show
you where that is on the hydrometer scale as well. If you're using fresh fruit this is
going to take a little bit longer because you're going to want to strain out as much
of the fruit as possible. The ferment bag is actually going to be in the fermentation
for the first week anyway. So, you don't have to get all of it out, but you want to extract
as much of the color in the juices as you can and then we'll add the other ingredients. Once the sugar is completely dissolved into your
must you want to take a hydrometer reading to find out if the sugar content is where you want
it. As I mentioned the hydrometer is a very good tool for that. Having a test jar is even
easier because in this situation the hydrometer won't go down into the must far enough in
order to measure your specific gravity. This is very handy. So, how do
you get it from there to here? The easiest way is to use a wine thief. We also
have a three-piece wine thief available, it's very easy to keep sanitized. It comes in three pieces.
The way this works, you put it together, and there's a hole in the top of the thief so all you
have to do is just dip it down into your must, put your thumb over the top of it, and you'll be
able to draw out some of the must. You put that into the test jar until the hydrometer starts to
float and then you can take a reading. Best way to take a reading with this is at eye level, so
you want to find where the specific gravity is. The easiest way to know is that's
the gauge that's got the one on it, so you're looking for a one point something. As
you can see the hydrometer reading is about 1.092. We want it to be somewhere between 1.085
and 1.095, and we're right in between there. So, we've got that handled. At this point
we can add the rest of our ingredients into the must. The additives that we're going to
be using today for our red raspberry wine, we're going to be using yeast nutrient to keep
the yeast energized, we'll be using acid blend to just kind of snap it up a little bit, and
then we're going to be using pectic enzyme. The pectic enzyme will break up the pectin,
give you a nice clear wine at the tail end. The recipe that I'm following calls for just
these three ingredients. I know that some will actually have you add wine tannin to the
raspberries. I will typically do that at the final step to see if it needs it or not. Depends
on how much of the tannin is drawn from the seed when you put the fermentation bag into the
wine. Depends on how much of that is extracted. You can taste test that at the tail end when
you're finishing off the raspberry wine. On the pectic enzyme it calls for a
half a teaspoon, so it's two of these. Make sure that this is nice
and sterilized, nice and clean. Just sprinkle it in on the top. Sometimes I feel like the French chef, where it's some
of this, some of that. It's a lot of fun! As far as the acid blend goes, the acid
blend calls for three quarters of a teaspoon, so that would be three of these. One. Two. Three. And yeast nutrient calls for one full teaspoon,
so that would be four of these. One. Two. Three. Four. They dissolve very quickly in the wine,
and like I said, that keeps yeast nice and happy. Stir this in. You've already taken your specific
gravity, so you know that that's correct. This is all stirred in. You notice the
fruit is in a fruit bag off to the side; it's a lot easier to stir the ingredients
in with the fruit bag out of there. So, now it's time to pitch the yeast. The yeast
that's included with your kit is the prepared Cotes du Blanc yeast, which is very good for
fruit wines. At this point just open up the package and you just simply dump it in. The yeast
knows what to do, you don't even have to stir it. Then all you have to do is add the fruit bag to
it, that'll help to stir up the yeast as well, and get everything started. Put a nice knot in
your fruit bag make sure that all the pulp doesn't disappear, and then you're actually including the
fruit bag right into your fermentation bucket. This will extract all the nice colors
and the sugars that are left in the pulp. When you've got a final wine, you want to make
sure that it's nice, bright and red, and it looks like the fruit you made it from. Strawberries
can be kind of a reddish-orange, peach should be light and almost clear, appears almost clear;
choke cherry, black. Depends on what fruit that you have, so at the tail end you want your wine to
smell and look like the fruit that it came from. And then you pop the lid back on, make sure it's
nice and airtight, and then attach your airlock. Now, for the airlock what you want to do is you
want to make sure that it has water, sanitation solution, or some people even use vodka. What
you want to make sure is that this airlock won't dry out and you also want to make sure that if
you have a reverse barometric pressure that it doesn't suck something back into your wine.
So, you want to make sure that that is nice and sanitary as well. As the yeast consumes the
sugar it releases carbon dioxide. The carbon dioxide will not only help to protect the wine
from oxidation, but the airlock will allow that CO2 to come out of the fermentation bucket so that
it doesn't wind up bloating or blowing up on you. You want to keep this in a 65-to-70-degree
area for the first week for a good fermentation process. If you're doing a dark red fruit, you
might want to do it a little bit warmer 72 to 74. But, typically in a basement or a
basement bathroom if you've got one; typically, it's dark and it's nice and cool. The
reason you want to slow down the fermentation process is because if the fermentation process
goes way fast then you're actually stressing out your yeast and you'll get some off flavors
you don't want those either. You want a pure raspberry -- in this case -- a pure raspberry
flavor at the tail end of it. You don't want it tasting yeasty, so you want to keep these
nice and happy, nice and cool, nice and dark. So, now that we've shown you how to make fruit wine from a can, from a puree,
from all sorts of different flavors, a lot of you are probably wondering,
well what happens if I grow my own fruit? Well, there's a couple of different ways that you
can still find fruit: you can get it in the store, you can get it in the frozen food section, or
from fresh. It’s basically the same process. Put it into the freezer,
and then when it thaws out, it's going to look like this. This is more -
this is raspberries that I had in my backyard, and same thing, I pick them every day, put them
into a Ziploc bag to keep the oxygen off of them, put them in the freezer. When I've collected
three or four pounds with the raspberries, then I can thaw them out and make my wine. The
other thing nice about that is that they'll keep fresh in the freezer for a few months, so
if you're not ready to make the wine right away they'll still be available to you. If you're
picking raspberries or black raspberries or your fruits, and like strawberries in June and July,
you can put them in the freezer and then you can have them available to make your wine during
the fall. If you're working with apples, that sort of thing's going to come in later on in the
fall, same type of thing. So, you freeze those. And a lot of people ask too,
that's a good question is, why can't I just take them and put them into a
blender and blend it all up and puree it myself? Problem is that you cut into the seeds, and
the seeds is where all the bitterness happens. It's a lot of tannins, a lot of bitterness in
the seeds. So, the easiest way is to freeze them -- that breaks down the cell structure of the
fruit -- then once they thaw out a lot of times all you have to do is just cut a hole in the bag
let the juice drain out. We use the fruit bag to contain all of the pulp because that's essential
in the color and the flavor for your wine as well. So, the reason that I freeze all of my fruit is
not only to keep it fresh in the freezer, but it also breaks down the cell structure, and you
can do that with any type of fruit. An alternate method, instead of freezing it, if you're
going to be using whole fruit -- raspberries or strawberries -- another way to do it from the
fresh fruit is to chop it up into small pieces. You can put it into the fermentation bucket, but
then you add about three-quarters of a gallon of very hot water -- not boiling because you don't
want to cook the fruit -- but very hot water and what that'll do is also break down the cell
structure. The difficulty with that is now you've got it all in a fermenter bucket. If I was to
do it that way, just to be safe I would pour it back into a straining bag just to contain all of
the seeds. That way you don't have to play with a sieve, worry about chopping up any of the seeds.
That way you have it all contained. The ferment process, the yeast is still going to be able to
get at the color, and it's all going to extract right from the fruit. You can do it either
way, whichever way works best. What I found is that freezing the fruit, breaking it down,
and fermenting it that way works a lot faster. Okay, so now we're going to show you how to
make wine from fresh fruit that's frozen, that you receive right from the grocery store.
You get it in the frozen food section, you take it home and you can either put it in the freezer
-- or if you're going to be fermenting right away, take it out of the freezer and wait at least
24 hours for it to come up to room temperature. A really cold batch of wine isn't going
to ferment, the yeast doesn't like it. So, you want to make sure that you're up to about
70 degrees or about in room temperature. So, at this point, here we've got about
-- with raspberries you want to have about three to four pounds. And, a lot
of times they're not packaged in pounds, so you're going to have to do the math. These
are in 12-ounce bags, so I'll do the math. We'll get started. First thing
you want to do is tear these open. Like I said, these have been thawed, and just
dump them right into your fermentation bag. This is where it gets fun, you might make a mess. You want to preserve as much juice as
you possibly can. The reason for the bag, especially when you're using frozen fruit, is that
you're able to maintain all of the flavor from the raspberries, or if you've got black raspberries
or whatever fruit that you're using, and the color is going to be very important
at the end. There we go, last one. The other hint that I have for you too, is that
if you've got frozen fruit -- even if they're in Ziploc bags that keeps the air out -- you'll
still wind up with a little bit of fruit juice that's in the bottom of your container.
You can simply pour that back in here too because I know all of you listened when I
said you have to make sure that everything is clean. So, even the bowl is
clean when you first get started. So, now you've got all of your frozen fruit in
the bag, and you can just let the juices drop out, or you can take a nice tongs and squeeze
as much of the juice out of it as you can. What you want to do is extract as much
of the juice as you can to start with, but you don't want to squeeze really tight because
you don't want to break any of the seeds. Remember I said the seeds are the ones that have got
all the tannins and all the bitterness to them. And the process after that is pretty
much the same as the as the fruit from the puree. Now that we've added our fresh
fruit what we want to do is top this up with a gallon of water to the gallon mark, and
then we'll be adding some ingredients to it. You want to extract as much of the
fruit as you can at this point, squeezing it with the tongs. So, let
me remove this just for a second so that we can add our ingredients. What we'll be
adding today, we'll be adding pectic enzyme, a half a teaspoon. Also, we want to add our acid
blend, calls for three quarters of a teaspoon, that's three of these. We also want to add some
yeast nutrient and that will keep the yeast happy. When you're using fresh fruit that you've grown
yourself or if you get it at the store the most important part is to make sure that you have a
Campden tablet in it that will kill any wild yeast that might be on the fruit. The easiest way
to do that is to take one of these Campden tablets as pre-measured for one gallon batch and
crush it between two spoons. You simply take it, put it between two spoons, crush it
up so that you've got a nice powder, put that into about a quarter of a cup of lukewarm
water so that it has a chance to dissolve. If you put it directly into your must it might float
on top and not really do what you want it to do. Mix it in really nice, get it dissolved, pour that
into your must, and then you can stir everything else in. Again, a nice clean spoon that you're
using to stir that all up. Now you wait 24 hours for that Campden tablet to do its work. Add the
fruit back in because that's going to extract the color from the raspberries into your new wine,
attach the cover and the airlock, wait 24 hours, and then you pitch your yeast, and then
you can move on to the second part. One thing to keep in mind when you're
shopping for fresh frozen fruit in the store, make sure that it's fresh-frozen, it
doesn't have any preservatives in it. If it has any kind of a sorbate
or benzoate compound in it to preserve its flavor, it is not fermentable.
So, make sure that you've got fresh-frozen fruit from the store without any preservatives;
benzoate and sorbate are not your friend. For the purpose of demonstration, we actually started a separate batch about a week
ago so that we could show you the racking process, moving the wine from the primary to the
secondary. When the ferment process gets to about 1.004 in your ferment process, it's time to
rack your wine -- or siphon it -- into the carboy. So, what we've done -- you take the lid
off, and you remove the fermentation bag from the must. That's done at this point. Now what
you want to do is you want to siphon this into your carboy. What you want to do is you want to
put that up onto a higher surface, so it makes it a lot easier and then you've got gravity working
for you. Now is when you use the siphon tube and your one-gallon carboy, put it down into your
fermentation bucket, down into your glass carboy, and siphon it from your fermentation
bucket without letting oxygen get on it. As you notice that the color of the raspberry
is a lighter colored pink at this point. As it gets into the carboy it'll darken back up
again. This stage of the siphoning process is for the clearing process. What you want to do is
get it off of all the dead yeast and the sediment that's on the bottom of the carboy -- of the of
the fermentation bucket -- at this point, and just siphon over as clear of wine as you possibly can.
This is where it will finish its ferment process and then you can either use it for the clearing
process or if you're going to be sweetening back, doing any kind of back-sweetening,
then you would do that at this point. Once it gets close to the end of the
siphoning process you want to tip the bucket up in the air a little bit but
also you don't want to pick up any of the sediment that's in the bottom of
the bucket you leave that behind. Now at this point, you want to put the airlock
back on it. You can use the same airlock that you had on the bucket before, but now in addition
you want to make sure that no air can get in here. You've got these handy little caps that exactly
fits this three-piece airlock; screw this on, put this in here, make sure
you've got a nice level in here, and it will continue to ferment. You can
see the bubbles here; it's still fermenting. When the airlock ceases to bubble, you're pretty much done with your fermentation.
Take another specific gravity reading and it should be at about 0.099, or less than 1.000,
and then you know your ferment is complete. Then we'll finish it off at that point.
So, here we are we've gotten to the end, missed a couple of steps; I’m
gonna back up a second for you. We showed you how to rack it from
the primary into the secondary and to let it finish fermenting. There's a
couple more steps in there that you need to do because you might have to rack it one or two more
times to get it this clear because you're still going to have some fallout, some sediment from
the yeast, and the particulate that's in the wine. So, after about the first week or two, after
it's finished completion of its ferment process, you'll need to rack it into another carboy. If you
only have one of these jugs you could simply rack it back into the bucket that was provided,
clean the carboy out, and rack it back in. Or you can invest in a second one of these, makes
a lot easier. One-gallon jugs like this, cider comes in, a lot of things come in them, so you
could use one of those as long as it's sanitized So, the other thing, once it's completely clear
from it you don't want to just immediately bottle it. I'm going to taste test it first. We use
what we call a bench trial where you'll take out using your three-piece. Thief out a little bit
of it and put it into three different glasses taste it see what you think if it doesn't taste
sweet enough for your taste then that's what we call back-sweetening. At that point, in the kit
you'll find some potassium sorbate; that's what I told you not to use at the beginning. You use
that at the end to prevent anything from further fermentation. You’d add the potassium sorbate
into this jug and then add a little bit of sugar, stir it up really good, let it sit for about
a day, and retest it. If it tastes good, be ready for bottling. If it still needs
a little bit of flavoring, you can add a little bit more sugar. In some wines you might
even have to add a little bit of a tannin to it. If it doesn't taste sharp enough you can take
some of the acid blend again that comes in the kit and put a little bit in there, just
to your taste. It's all up to you. Once you've got it completely stable and you
like the way it tastes you're ready for bottling. All you need to do at that point is to remove the
cover and the airlock, and get out your racking cane and your siphon. In this case you're going
to be using the bottle filler. What I've done at this point is I filled the whole thing with water
after I sanitized it, and that's going to make it a lot easier to get the siphon started -- a little
trick that I learned. So, this is how this works. You take this end -- it's got the tip on it --
put it in there you notice everything still has water in it because you're completely no oxygen.
At this point, put it into a glass jar off onto the side someplace until you see the wine coming
through. Once the wine gets to the bottom of the bottle filler, then you're ready to bottle. Make
sure your bottles are nice and clean as well. I use a lot of brand-new bottles, but
you can reuse bottles at that point; just make sure that they're rinsed
out really good, take the labels off, and use a metabisulfite or your cleaning
solution that you got in the kit. Then you simply need to just drop this
down, that's got a spring tip on it so that it doesn't leak all over the
place. Simply put it down into the bottom and start your fill. I've already got
the siphon started, keep it down below and away she goes. It's a very pretty color too.
I like working with raspberry. When you're working with strawberry it comes out
kind of an orange-ish color. When you're working with apple it kind of comes out a golden color,
depending on what kind of apples that you use. Watermelon is tricky; it's a really light pink, you almost can't even tell
that it's being bottled. A gallon like this, once it's been fermented,
will make about four and a half to five bottles of wine. You can either use the tall 750 mL bottles
like this. Or you can use what we call splits, which is a 375 mL; you should be able to get about
nine bottles out of a one-gallon batch of fruit wine with these depending on if you're going to
share or if you're going to drink it right away. Usually, fruit wines you can drink
within the first month or two afterwards, but they taste a lot better
after about six months to a year. The heavier the fruit -- dark fruits and that sort
of thing -- the longer you want to let them sit in a nice cellar, back to where
you were fermenting before. Now, in this situation here you notice
I'm filling it all the way up to the top. The reason I'm filling it all
the way up to the top like that is kind of counterintuitive, because you think,
oh wait, I need to have enough room for the cork. The nice thing about these bottle fillers is the
bottle filler takes up exactly the amount of space that you need for a cork, makes it simple as
possible. Then because you've got a spring tip bottle filler you just simply go back on to
the next bottle and fill that one. Tip the jug until you all the way down to the bottom of
it, and if you don't quite have a full bottle, you can either drink that one right
away or you can transfer from there into a split. If you've got a little bit in here
got your glass handy – you’re taste testing! Now that we've shown you how to bottle this,
we'll come back and show you how to get it corked, stable and cellared. Okay, we're going to bottle
the rest of the gallon jug in just a second. First, I want to show you how easy it is to put
a cork into the bottle. You take your cork, your sanitized corker. This is a two-piece corker; you
simply put the cork in the top of this thing, put it over the top of it, and you just push it into
the bottle. If you can't get it into the bottle right off the get, you can hit it with a rubber
mallet. And you're corked and you're ready to go! There you go.
Just for comparison, this is the bottle of wine that we just bottled. It's
a very nice raspberry. Just for comparison this is a bottle of raspberry that I bottled a couple of
years ago and look at the color. That’s beautiful. Now that we've shown you how to make wine from
fruit -- the fruit's in the labor -- right now we get a chance to taste it. So, I'm going to try
this, my raspberry wine from a couple years ago. First thing you want to do is make sure
that it smells like raspberry. Remember, I said if it doesn't look like
raspberry or smell like raspberry, something went wrong. This
one smells like raspberry. Definitely tastes like raspberry. One of the
reasons that you use fresh raspberries -- and enough of the fresh raspberries -- is
to get a full raspberry flavor to it. The other thing that you'll notice -- I don't
know if you could see it on the video -- but are the legs. That shows that you've got the right
sugar content and the right alcohol content for a nice balanced wine. The aroma is phenomenal. I
mean it's a very nice bouquet of raspberry. When you taste it, it wants to be crisp, you want it
to taste like putting a raspberry in your mouth. Except for, now you know that it's wine. But
it will taste like tasting fresh raspberries. That's why you have to have the acid, the
sugar, and the alcohol all balanced in order for it to be called what we call “full
mouth.” So, when you take a sip of it and it stays in your mouth, it's got a long-lasting
flavor, that's what this has. Very, very nice. The other one of my favorites is elderberry.
Very, very popular here. In fact, there's even a category for it all by itself at the
Minnesota State Fair. If you don't know what elderberry smells like that's a great way to do
it, is to go out and get a bottle of elderberry and smell it first before you even try and make
the wine. Very rich, very aromatic dark fruit, very flavorful, tastes like an elderberry. That
one was a blue-ribbon winner at the state fair -- so was that one -- so you can do it. Well, it's been a real pleasure for me to share
with you on how I make wine from fruit. It's been a lot of fun and you can see you can
enjoy the fruits of your success as well. Hopefully I've made it easy enough that you
can make your own wine from fruit either from the store bought or from your backyard.
If you have any further questions at all, please visit us at northernbrewer.com. If
you've got any questions on any of the equipment or any of the processes or any of the ingredients, visit us and we'll be more than happy to answer
any of your questions. Have a great day. Cheers!
