Once the brewing procedure is complete, you should now be ready to store the wort so that it can ferment.

After sealing the carboy, it should be stored in a cool, dark area such as a closet or pantry. It will remain there for a week or so while the yeast ferments.

During fermentation, the sugars from the malt metabolize to create alcohol and carbon dioxide, finally creating what we know as beer.

By the time you remove the carboy from the storage space, the beer should contain between 7 and 10 percent alcohol by volume.

After the week or so has passed, you are now ready to bottle the beer.