Note : The magic stick’s design (patent pending) is one of the simplest and easy to use procedures which gives you superior performance in very little time.
User Manual for “The Magic Stick”
Part I Activation :
- Take a clean container/vessel, pour in 900ml or clean drinking water, add about 100 grams of sugar and stir using a clear spoon/stir until all the sugar is dissolved.
- Take the bottle without The Magic Stick, pour in the sugar water prepared in step 1. Now take the bottle with The Magic Stick (once you open the lid you will note that the stick is attached to the lid) remove the lid along with the stick from the bottle and insert it into the bottle with the sugar water and close the lid loosely (this is important to let the pressure created during the brewing process escape from the bottle). Note: The Magic Stick can be used with both the bottles and so always pour the batch in the empty bottle and insert The Magic Stick after removing it from the other bottle.
- After 2 hours, you can now open the bottle and throw away all the liquid from it. Congratulations, your magic stick is now activated and is ready to give you a litre of wine every week or a breezer every 2 to 3 days. Note: if you do not have time at hand you can stretch the period for more than 2 hour and upto 12 hours.
Part II Regular Fermentation:
- Once the stick is activated, it is ready to brew any sweet liquid and convert it into alcohol (naturally sweet, sugar added, jaggery added, honey added, you can try different things and experiment according to your taste). The simple point is that this stick will now convert any sweet liquid into wine/beer/breezer. The thumb rule is the longer you take to brew the higher the percentage of alcohol (it also depends on the sweetness, so if the juice is not sweet enough it will have less alcohol even when kept for longer duration, drink the juice and check the sweetness before starting to brew it)
- What you put inside to brew plays a very important role in what you would get at the end of the process. If you put in grape juice, you get grape wine, watermelon juice for watermelon wine, cranberry juice for cranberry wine etc. Just ensure that while you put the juice inside it is safe to consume, do not add any rotten or spoiled ingredient as it would spoil or contaminate the end product.
- Remember if the juice that you pour in at the start is not sweet enough or flavourful enough then the final product will be really non flavourful and non tasty.
- You can add sugar or any other form of sweetness (80-100 grams a litre) at the start of the process, the stick will convert most of the sugar into alcohol, so the final product will not be as sweet as it was during the start.
- The recommended duration of fermentation of a batch is anywhere from 3 to 7 days, however you can change that once you start understanding the working of the product and you know what you want as the end result. The longer the duration the higher percentage of sugar will get converted into alcohol. If you want the end product to be slightly sweeter then reduce the duration. Same changes can be made with the amount of sugar or sweetness of the start liquid.
- Always use clean vessels/containers for making of the start liquid, if an unclean vessel is used it can lead to contamination and the resulting liquid will not be safe for consumption and lead to dangerous health issues.
- Please ensure to strain all the liquid using a fine sieve, suspended particles can get stuck in the stick and may be released into the next batch that you pour in, hence the flavour would get mixed and would taste off.
- You can also use juices off the shelf, (Cranberry juice from Real, when brewed for 2-3 days tastes like a breezer) keep experimenting with different blends and recipes and share them with us on [email protected]
- Important to note that the entire fermentation process takes place at room temperature, kindly place the kit in a non air conditioned room and away from sunlight. (important to note that in winter if the temperature drops below 20 degrees then it will take longer for the fermentation process and hence the number of days will increase for the desired performance. Best brewing temperature is between 25-35 degrees centigrade
