&vsize=400&exid=1&exmo=1&exty=13&thre=1&trmo=0&trurl=http://62.232.76.134/Campus/Britcoun/Script/Script.cfm&shuf=1&spdrag=1&sppos=50&skelt=../obj/skelt01.swf&frameup=cnt_txt1.swf&framedown=tpl_reorderingddv.swf&panel=0&audiolv=70&audiofile=nul&autoplay=0&buffertime=5&tscr=0&audioscript=HTML text&subm=1&hurl=helpfile.swf&cnt_txt=Below are instructions for making beer, but they are in the wrong order. Use your mouse to move them up or down to the correct places. When you have finished, click "Submit" to check your answers.&i1_riga9=Drink the beer.&i1_riga8=Leave the beer to age for at least a month - the longer you wait, the better it will be.&i1_riga7=Siphon the beer into bottles.&i1_riga6=If you don't want the beer to be cloudy, after the fermentation stops add pectic enzyme or a clearing agent like bentonite or gelatine to clear it.&i1_riga5=Siphon off the liquid, leaving the sludge (yeast that has fallen out of the solution and formed a thick layer on the bottom of the fermentation vessel) behind. This is known as racking.&i1_riga4=Wait for a day or two for the fermentation process to start.&i1_riga3=Add the yeast to the must making sure you leave "head space" at the top and put on the fermentation lock.&i1_riga2=Prepare the must (or wort) - the unfermented mixture of sugars and acids and juices and nutrients - in a fermenting vessel.&i1_riga1=Prepare the yeast by re-hydrating it in a covered glass of water for 15 minutes.&i1_dim1=1&i1_defa=1,2,3,4,5,6,7,8,9&i1_nrighe=9&nitem=1&