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Apple cider with a charming warming character compliments of the cinnamon & spices. This cider is enjoyable chilled or as a warm mulled cider.
• Yeast Sachet
• Flavor Sachet
• Sweetener Sachet
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 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.
6 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.
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.
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
Top up to 6 gallons (23L) using cool, clean water and stir well2
. 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 Sweetener3
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.
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 belt4
. Fermenting above 77°F (25°C) will cause the
cider quality to be reduced significantly. Leave to ferment for 6 days.
6. Monitor and Record
After six days, check the specific gravity (S.G.) using a sanitized hydrometer. If fermentation has finished,
the S.G. should be 1.004 or lower. If the gravity has not been reached, continue fermenting and check the
gravity again each day until the gravity reading 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.
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
Bottling Day (DATE ___/____/___)
Read all of the recommended procedures before you begin.
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. bottle5 (2 drops for 22 oz. bottles).
Using your siphon setup and bottling wand, fill the bottles6 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.