Regular price $35.60 Available
Unit price per
Vendor: BrewDemon
Enjoy red apple freshness with mellow caramel malt flavoring. This brew will have your tastebuds burning for more! This recipe contains no additives or preservatives.
Share:
THIS RECIPE MAKES 2 GALLONS OF HARD CIDER.
DEMON'S DARK DELICIOUS RED RECIPE KIT
Enjoy red apple freshness with mellow caramel malt flavoring. This brew will have your tastebuds burning for more! This recipe uses only the finest New Zealand apples chosen at the height of their ripeness to provide the optimum flavor profile for world-class hard cider. No additives. No preservatives.
Included
- (1) can Forbidden Fruit Hard Cider Mix
- (1) can Black Horse Creamy Brown (unhopped malt extract)
- (1) packet Dry Hard Cider Brewing Yeast
- (1) ounce Hallertauer Pellet Hops
- (1) Muslin Hop Bag
- (1) packet One Step No-Rinse Cleanser
You will need
- (1/2) cup Honey
ABV
5.8
% ALCOHOLSRM
6
COLORIBU
0
BITTERNESSBrewers Note
Sanitize your hop sack and anything else that comes in contact with your hard cider. Suggested conditioning time for this recipe is 2-4 weeks.
2 GALLON BREWING INSTRUCTIONS FOR THIS RECIPE
Follow the steps outlined in the instructions that came with your kit. You can download these instructions from our Help Desk under Downloads.
SANITIZE ALL EQUIPMENT INCLUDING THE HOP SACK.
- 2.1. Remove yeast packet(s) from under the lid of your hard cider mix and stand can(s) in a tub of hot tap water. This will help pour more easily.
- 2.2. Fill your fermenter with a gallon of cold water. For best results use bottled spring water or charcoal-filtered tap water.
- 2.3. Place your 1 ounce of pellet hops into the sanitizes hop sack and tying it closed on both ends. Trim away excess material and save the remaining hops in the refrigerator or freezer for another time.
- 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 1/2 cup of honey and the contents from both cans until fully dissolved. This mixture is called the must.
- 2.6. Pour the must into the fermenter. Then add your hop sack (hops). Bring the volume of the fermenter up to the 8.5-quart mark by adding more water. 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.
- 2.8. Place the fermenter out of direct sunlight and maintain a temperature between 64°- 82° F for approximately 14 days.
Follow the steps outlined in the instructions that came with your kit. You can download these instructions from our Help Desk under Downloads.
FOR BEST RESULTS CONDITION FOR 2 TO 4 WEEKS.