Over the years I have brewed beer and wine. Stick with brewing kit beers as they are easier to brew. Boots lager and bitter are the best I found after trying most brands on the market. Good tip on 40 pint brew requiring 2lbs sugar, substitute 1 pound of sugar with tin of Lyons golden syrup, this improves the taste no end, but the main thing is you must leave the lager in bottles for at least 5 to 6 weeks and not drink beforehand as the time you leave it is the difference between a great beer or something just drinkable,Say after 4 weeks left in bottles.
I don't think Boots still do home brew beers, probably because canned beer is so cheap to what it used to be. I don't make home brew beer anyway for this reason , but I still make wine. Usually now I make a blackcurrant wine, made from Ribena , that's using a 1 litre bottle of Ribena , but NOT ! the no sugar added variety, as the no sugar added variety will NOT ferment out as it has a bad chemical substitute for the sugar.
Ribena Wine Recipe 1 gallon
1 Litre bottle of Ribena ( not the added sugar variety )
2 pound of granulated white sugar.
1 teaspoon of citric acid.
1 teaspoon of yeast nutrent .
1 teaspoon of citric acid
Pour Ribena into a large stainless steel pan along with 3 pints of water , bring to boil , then add the sugar. Keep stirring, leave to cool.
Transfer the mixture to the sterelised demijohn topping up to the shoulder of the demijohn, not the neck of the demijohn, with cold water, add Wine yeast, yeast nutrient ( 1 level teaspoon) and citric acid ( 1 level teaspoon ).
Fit airlock , with 1 camden tablet in the airlock, dissolved in the airlocks water.
Leave in a warm place till fermentation is complete, usually 3 to 4 weeks depending on temperature, and there are no bubbles rising in the airlock.
Syphon off into a clean demijohn , and re-fit the airlock. It may start re-fermenting ,just leave till wine looks clear before bottling.
Test with hydrometer should read 1000 after fermentation is complete , or taste it if you have no hydrometer. The wine should taste like a tarty sour taste, but not sweet.
Bottle in strong wine bottles, and leave for 6 months.
This is probably the easiest wine to make , other than kit wines, which I now think are expensive , compared to years ago counting inflation to the present day.