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A great starter kit – for those who like to keep things simple. If you can work a can opener you can make hard cider. Makes a gift that keeps on giving all year around.
THIS KIT INCLUDES YOUR FIRST 2 GALLON RECIPE.
HARD CIDER BREWING KIT
Our forefathers started the American tradition of brewing Hard Cider and now you can do the same thing without waiting for the trees to grow! This Hard Apple Cider Kit has all the ingredients and equipment required to brew two gallons of an amazing and delicious beverage that you’ll be proud to share with your friends.
Included in this kit is our most popular Hard Cider Recipe, Forbidden Fruit (no snake required) and it tastes just as sinfully luscious as it sounds. It’s crisp, dry and refreshing hard apple cider with an ABV of around 4.5%.
The equipment featured is a clear version of our revolutionary, patent pending, world’s first small batch conical fermenter. It allows you to brew batch after batch and always with great results. The only thing missing from this kit are the bottles, so start saving soda bottles and caps now. Hint: get some friends to save some too, but don’t tell them why! (More about collecting bottles in the instructions.)
This Hard Cider Kit makes a terrific gift, and gives you a real good reason to drop by in 14 days or so!
- (1) Conical Fermenter
- (1) Fermenter Base
- (1) Adjustable Flow Tap Assembly
- (1) Vent Plug (No Airlock Required!)
- (1) Stick-on Temperature Gauge
- (1) can Hard Cider Mix (Recipe)
- (1) packet Dry Brewing Yeast
- (1) packet One Step No-Rinse Cleanser
- (1) Easy to Follow Brewing Instructions.
Does not include bottles. Make sure and sanitize everything that comes in contact with your hard cider.
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.
- 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.
Our cider mix contains 100% pure apple juice and is ready for fermentation. Just add water and the included yeast. Since hard cider is mostly water, the better the water the better your cider. This step should take about 30 minutes.
- 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. Remove yeast packet from under the lid of your cider mix.
- 2.3. Place 4 cups of water into a clean 3-quart pot and bring to a boil.
- 2.4. 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.
- 2.5. Pour this "must" into the fermenter. 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°- 86° F before adding the yeast.
- 2.6. Add the yeast. Then attach your lid. (If using an airlock attach it now).
- 2.7. Place the fermenter out of direct sunlight and maintain a temperature between 64°- 86° F for approximately 7-14 days.
After 7 days the cider in your fermenter should have stopped fermenting and begun to clear. It's now time to bottle! If you're not sure, draw a small amount from the tap; if it tastes dry and tart like still cider, it’s ready to bottle. If it tastes sweet, give it a few more days.
Some people prefer still cider (non carbonated), for this you will need to skip step 4 and step 7. For everyone else, we need to add carbonation. It’s normal for this natural carbonating process to create a small amount of yeast sediment at the bottom of each bottle. This step should take about 45 minutes.
- 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.
After your hard cider has carbonated or you decided to make a still cider, good news, it’s ready to drink! However, you can improve the flavor by bottle conditioning your cider. This can be done a couple ways:
- 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.