EACH RECIPE MAKES 2 GALLONS OF HARD CIDER.
HARD CIDER REFILL VARIETY 3-PACK
Includes 3 of our most popular hard cider plus fruit recipes. These are dry, crisp and incredibly refreshing hard cider recipes. Grown in the fertile orchards of New Zealand, only the finest quality apples are chosen at the height of their ripeness. Brew some up and experience this perfection for yourself. Not since the Garden of Eden has the apple been this freaking tempting! Perfect for any occasion. BrewDemon uses only 100% New Zealand apples to provide the optimum flavor profile for world-class cider.
- (1) Boysenberry Hard Cider Recipe Kit
- (1) Red Tart Cherry Hard Cider Recipe Kit
- (1) Blackberry Hard Cider Recipe kit
You will need
- Granulated Sugar
- A Blender
Sanitize your blender or anything else that comes in contact with your hard cider. Suggested conditioning time for these recipes are 1-2 weeks.
2 GALLON BREWING INSTRUCTIONS FOR THESE RECIPES
Follow the steps outlined in the instructions that came with your kit. You can download a pdf copy of these instructions below.
SANITIZE ALL EQUIPMENT INCLUDING THE BLENDER.
This recipe contains everything you need for fermentation. Just follow the instructions below. Since your hard cider is mostly water, the better the water the better your cider. This step should take about 30 minutes.
- 2.1. Remove the black lid from your cider mix and stand both cans in a tub of hot tap water. This will help them pour more easily.
- 2.2. Puree your fruit in sanitized blender.
- 2.3. Fill your fermenter with a gallon of cold water. For best results, use bottled spring water or charcoal-filtered tap water.
- 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 1/2 cups of granulated sugar and your can of hard cider mix until fully dissolved. 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.
- 2.8. Place the fermenter out of direct sunlight and maintain a temperature between 64°- 82° F for approximately 7 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 like flat hard cider, it’s ready to bottle. If it tastes sweet, give it a few more days.
Follow the steps outlined in the instructions that came with your kit. ou can download a pdf copy of these instructions below.
FOR BEST RESULTS CONDITION FOR 1 TO 2 WEEKS.