Hopped Apple Cider
Hard cider dry-hopped with Mosaic hops,
creating a vibrant, berry-fruit aroma, perfectly
complementing the sweet, green apple notes.
OG: 1.040 - 1.042 FG: 1.002 ABV: 5.2% Color: Golden

Recommended Brew Day Equipment
• 7.9 Gallon Fermenter
with Lid
• Hydrometer
• Airlock
• Long Spoon or Paddle
• One Gallon or Larger Pot

Contents
• Concentrate
• Yeast Sachet
• Flavor Sachet
• Sweetener Sachet
• Instructions
• Hop Pellet Sachet

Recommended Procedures
NOTE: Read all recommended procedures before you begin.
BREW DAY (DATE ___/____/___)

1. CLEAN AND SANITIZE
Thoroughly clean and sanitize ALL equipment and utensils that will come in contact with your cider using
a cleanser and a certified sanitizer, e.g., Star San or IO Star.

2. BOIL
Bring 1 gallon (128 oz. / 3.78L) of water to a boil. Once the water is boiling dissolve 2 lbs. (.90kg) of corn
sugar (not included) into the boiling water then add the mixture to the sanitized fermenter1 (WARNING:
Never pour hot liquid into a glass carboy). Remove the additional ingredients and instructions from the
pouch. Next, pour the liquid concentrate from the pouch into the sanitized fermenter which contains the
boiled sugar water. Rinse out any remnants from the pouch using clean water. Add it to the fermenter and
stir well.

3. TOP-UP
Top up to 6 gallons (23L) using cool, clean water and stir well. Check to be certain the liquid temperature
is between 64° - 74°F (18° - 23°C). Add the contents of the Cider Yeast Sachet and Cider Sweetener ,then stir.

4. AIRLOCK PREPARATION
Fit an airlock into the grommet on the fermenter lid then secure the lid to the fermenter. Fill the airlock half
way with water and snap the lid back onto the airlock to protect during fermentation.

5. FERMENTATION

Leave the fermenter in an area where the temperature remains between 64° - 74°F (18° - 23°C) and mark
your start day in the TRACKING YOUR PROGRESS calendar (right). Below 64°F (18°C) fermentation may stop so if the temperature is too cold use a heating belt. Fermenting above 77°F (25°C) will cause the cider quality to be reduced significantly. Leave to ferment for 4 days.

6. MONITOR AND RECORD
After 4 days, using a sanitized hydrometer check If the S.G. is at or below 1.016, add the dry hop sachet5
(no need to stir). If this gravity has not been reached, continue fermenting and check each day until
this gravity has been reached before adding the dry hops. Once the hops have been added, continue
fermenting until the gravity reaches 1.002 and stays the same for two consecutive days, then continue to
step 7. IMPORTANT WARNING: The S.G. must be stable for at least two consecutive days before bottling.
Never bottle until fermentation is complete.

7. FLAVORING
Once fermentation is complete remove the lid, add the Flavor Sachet and stir well. Secure the lid and
airlock to the fermenter and leave to sit for at least 48 hours before bottling. This allows the yeast to resettle to the bottom of the fermenter, reducing the amount of sediment that could be transferred into the
bottles.
BOTTLING DAY (DATE ___/____/___)

8. READ
Read all of the recommended procedures before you begin.

9. SANITIZE
Thoroughly clean and sanitize ALL equipment, utensils, bottles and crown caps that will come in contact
with your cider using a cleanser and a certified sanitizer, e.g., Star San or IO Star.

10. PREPARE CARBONATION DROPS
Add one Brewer’s Best® Carbonation Drop to each sanitized 12 oz. bottle6 (2 drops for 22 oz. bottles).

11. BOTTLE
Using your siphon setup and bottling wand, fill the bottles7 to within approximately one inch of the top. Use
a bottle capper to apply sanitized crown caps.

12. BOTTLE CONDITION
Move the bottles to a dark, warm, temperature-stable area approx. 64º - 72ºF (18° - 22°C). Over the next
two weeks the bottles will naturally carbonate. Carbonation times vary depending on the temperature, so
be patient if it takes a week or so longer.

Brewing Tips
1
Never pour hot liquid into a glass carboy.
2
Use a good quality drinking water with this
kit. If you are unsure about your water quality
consider using bottled water.
3
If you prefer a sweet cider add the whole
contents of sweetener sachet, for a medium-sweet cider add half of the sweetener sachet, or for a drier cider do not add any of the
sweetener sachet.
4
Consult your local homebrew shop for heating options, pads, belts, etc.
5 dry hopping can sometimes leave small hop
particles in the bottled cider – this can be
avoided by adding the dry hops in a hop bag,
but this may reduce the impact from the hops.
6
Alternatively you can use priming sugar.
To prepare priming sugar, dissolve 5 oz. of
priming sugar in 2 cups of boiling water for 5
minutes. Pour this mixture into a clean bottling bucket. Carefully siphon cider from the
fermenter to the bottling bucket. Avoid transferring any sediment. Stir gently for about a
minute.
7
Use standard crown finish bottles, preferably
amber color. Make sure bottles are thoroughly
clean. Use a bottle brush if necessary to
remove stubborn deposits. Bottles should be
sanitized prior to filling. Amber PET bottles are
also acceptable.

Recommended Bottling Day Equipment

• Siphon Setup
• Bottle Filling Wand
• Brewer’s Best® Carbonation Drops

• Crown Caps
(Approx. 64 caps)
• Bottle Brush
• Capper
• Sanitizer
• 12 oz. Bottles
• Thermometer
• Cleanser
• No-Rinse Sanitizer