2 GALLON BERWING INSTRUCTIONS

This is perhaps the most important step in the brewing process. It kills any bacteria, wild yeast and mold that can cause off-flavors. It’s important to sanitize everything that comes in contact with your cider. This step should take about 15 minutes.

SANITIZE ALL EQUIPMENT INCLUDING THE BLENDER.

• 1.1. In a container, dissolve half (1 tbsp) of the One Step No-Rinse Cleanser into a gallon of warm water. Shake until the cleanser has completely dissolved. Save the other half of the cleanser for bottling.
• 1.2 Pour solution into the fermenter, screw on the lid and place your venting plug into its hole. Cover venting plug and swirl the solution around making sure it contacts the entire inside surface including the lid. Do this step over the sink
• 1.3. Open and close the tap several times to sanitize the inner surface.
• 1.4. Place your mixing spoon(s), measuring cup and can opener* inside the fermenter. Careful not to scratch the inside surface. Allow it to soak a minimum of 10 minutes.
• 1.5. Remove utensils and place them on a clean paper towel or a sanitized plate or bowl. Drain fermenter (no rinsing required). Note: Solution is reusable, you can use it again to sanitize a blender or any other utensil used during the brewing process.

• 2.1. Fill your fermenter with a gallon of cold water. For best results, use bottled spring water or charcoal-filtered tap water.
• 2.2. Puree your fruit in a sanitized blender.
• 2.3. Remove yeast packet from under the lid of your cider mix.
• 2.4. Place 4 cups of water into a clean 3-quart pot and bring to a boil.
• 2.5. Remove from heat. Then slowly stir in the hard cider mix and 1 1/2 cups of granulated sugar until it fully dissolves. This mixture is called the must.
• 2.6. Pour the “must” into the fermenter. Bring the volume of the fermenter up to the 8.5-quart mark by adding more water, then add your pureed fruit. Mix thoroughly.  Read the thermometer and wait until the temperature of the must is between 64°- 82° F before adding the yeast.
• 2.7. Add the yeast. Then attach your lid. (If using an airlock attach it now).
• 2.8. Place the fermenter out of direct sunlight and maintain a temperature between 64°- 86° F for approximately 7-14 days.

• 3.1. Dissolve the remaining One Step into a gallon of warm water. 
• 3.2. Fill each bottle half full with solution, place caps on (just a few turns) and shake a few times. Allow them to sit for a minimum of 10 minutes.
• 3.3. Remove caps and empty bottles. No rinsing is required. Skip step 4 to make (non carbonated) "still cider."
• 3.4. Add 2-1/2 teaspoons of white granulated sugar to each bottle. If you’re using bottles other than what came with the kit, see the priming sugar chart above for the correct sugar amount.
• 3.5. Using the tap, fill each bottle halfway up the base of the neck. Make sure all bottles contain approximately the same amount of hard cider. Remove venting plug or airlock (if used) for this step.
• 3.6. Cap each bottle and invert them several times until the sugar has been completely dissolved. Do not shake  bottles. For still cider skip step 7 and go directly to “Enjoying Your Hard Cider.”
• 3.7. Place the bottles upright, out of direct sunlight and maintain a temperature between 64°- 88° F for approximately 7 days.

• Warm conditioning: Keep your bottles in a dark, dry location away from sunlight and maintain a temperature between 50°- 70° F for several weeks to a month.
• Cold conditioning: Place your bottles in the refrigerator for several weeks to a month. 

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