The Fermentation Starter Kit can be used to ferment most beverages up to 6 gal (23 L). From beer and hard seltzer to wine and distilling washes, follow these instructions along with your ingredient recipe for a flawless fermentation.


  1. Select the recipe you wish to ferment and prepare all the ingredients and equipment required.
  2. Clean your fermenter, lid, grommet, airlock, tap, and mixing spoon with a suitable cleanser, such as B-Brite. Rinse all equipment thoroughly.
  3. Remove the nut and one of the two washers from the bottling tap, leaving one washer in place.
  4. Gripping the body of the bottling tap towards the threaded end, screw it into the threaded hole in your primary fermenter, ensuring that it is screwed in tightly and will hold a seal.
  5. Make sure that the handle of the tap is in the Off or Closed position, then rotate the spout so that the spout is oriented upwards (upside-down). The spout should always be in this position unless in use.
  6. Place the grommet into the lid and attach the thermometer strip around the middle of the fermenter on the outside.
  7. Sanitize your fermenter, lid, and spoon with your choice of sanitizer, following the instructions included with your sanitizer. Products such as Star San and Iodophor do not require a rinse step.
  8. Make your recipe per the instructions, filling the fermenter to the desired level (there are volume markings on the fermenter). Stir well, pitch your yeast, then secure the lid to the fermenter.
  9. Half-fill the airlock (or to the fill line) with clean, previously boiled water or sanitizer solution, then insert the stem about ¾ inch into the grommet in the lid, it should be tight.
  10. Carefully move your fermenter to an elevated, sturdy surface. Fill the test jar from the fermenter tap, then gently place the hydrometer into the test jar, giving it a gentle spin to free it of any bubbles or sediment. Read the number where the liquid levels off on the Specific Gravity (SG) scale on your hydrometer.
  11. Note down the number – this is your Original Gravity (OG). Depending on what you’re making, the OG will typically be 1.040 – 1.090.
  12. Keep your fermenter in a location which will remain at the ideal temperature for your recipe, for the time specified in your recipe. Keep an eye on the thermometer strip to ensure it remains at a consistent temperature.
  13. Your recipe has completed fermenting when the specific gravity (SG) remains the same over 2-3 consecutive days. To check the SG, follow step 10 again and record this. If your SG reading does not remain the same over 2-3 days, leave to ferment for longer and continue checking the SG until you have a stable reading for 2-3 days before proceeding.

    Note: While the airlock bubbling can be an indicator that fermentation is underway or complete, always use gravity readings as the final indication of a complete fermentation.

  14. Once the SG is stable for 2-3 consecutive days, you have your Final Gravity (FG) reading. Your approx. ABV% can be calculated using this formula: ABV% = (OG – FG) x 131.25.
  15. For example, (1.050 – 1.010) x 131.25 = 5.25% ABV.
  16. Depending on what you have fermented, you can now move to the next stage in your recipe or bottling or kegging.

©Bevie, a subsidiary of Rahr Corporation, 2023

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