Hopped Honey Apple Cider

Hopped Honey Apple Cider

SKU # 90102

Regular price $28.60 Available

Unit price per 

Vendor: BrewDemon

This deep golden, full bodied cider will tempt your sweet tooth to the very last sip! This recipe contains no additives or preservatives.

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THIS RECIPE MAKES 2 GALLONS OF HARD CIDER.

HOPPED HONEY APPLE CIDER RECIPE KIT

This deep golden, full bodied cider will tempt your sweet tooth to the very last sip! 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 Pale Horse Pale Export (UME)
  • (1) packet Dry Hard Cider Brewing Yeast
  • (1) ounce Cascade Pellet Hops
  • (1) Muslin Hop Bag
  • (1) packet One Step No-Rinse Cleanser

 

You will need

  • (1/2) cup Honey

ABV

5.8
% ALCOHOL

SRM

6
COLOR

IBU

4
BITTERNESS

Brewers Note

Sanitize the 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

 
Step 1. Sanitize As Directed

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.

 
Step 2. Making This Recipe
  • 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 them 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.
KEEP HOPS IN FERMENTER DURING THE ENTIRE FERMENTATION PERIOD. HOPS WILL NOT COMPLETELY DISSOLVE.
 
Step 3. Bottle as Directed

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 1 TO 2 WEEKS. 

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