Once cool, sprinkle about ¼ the yeast sachet onto the surface and re-cover the pan. The yeast will slowly multiply and convert the sugars into alcohol. This will eventually form a cloudy head, so don't be alarmed by the 'froth' that floats to the surface! With the wort at room temperature fermentation will take about 4-5 days.

Sterilise everything the beer will come into contact with, especially the bottles, directly before this stage. Add about ¼ teaspoon of sugar to each bottle and syphon in the beer, leaving ½ inch air gap in the neck. Try to leave the yeast behind in the pot. Cap the bottles.

If you don't have a syphon tube, you can try pouring the beer from a jug, but don't disturb the sediment!

The beer will take about 4 weeks to mature, so store in a warm place for the first two or three days, then somewhere cool until ready. Resist the urge to open one before they're matured! At four weeks, crack open a bottle, pour carefully into a tilted glass and enjoy!

Remember to leave the last little bit in the bottle when you pour as there may be some sediment in there.