here are the directions. Paraphrased a bit.
1) empty can and 2lbs. Granulated sugar into fermenting bin. Boil 1/2 gallon water, cool slightly and stir into malt extract/sugar mixture.
2) add 34 pints of cold water and stir thoroughly. The final temperature of the mixture should be approximately 65-75 degrees.
3) sprinkle the provided brewing yeast onto the prepared mixture.
4) cover container with lid and insert airlock.
5) stand the fermenting bin in a place between 65-75 degrees for 7-10 days.
I picked this can up for $6.50 at a local grocer here in kalispell, mt called rosauers.
1.050 sg