here’s some pics of me first homebrew.
After all the kit was sterilized the malt extract was squeezed into the bucket (or the FV to be technical)
When the malt was melted the sugar was added and dissolved then topped upto 23lts with cold water.
Stirred again and the temp was taken.
It was below 25degrees C so the yeast could be added but first some was taken to measure the density or Original Gravity which is used to work out the strength of the brew and when it has stopped fermenting.
Next the yeast was stirred in, then the lid and airlock were applied.
Then the O.G. reading was taken with an hydrometer,
which worked out at 1.055 meaning the potential alcohol by volume will be around 7% in the finished brew.