Red Devil Apple Wheat

Red Devil Apple Wheat

SKU # 90103

Regular price $24.75 Available

Unit price per 

Vendor: BrewDemon

No one can resist this sweet, crisp devilish brew. This apple wheat cider will transport you into gastronomical heaven! This recipe contains no additives or preservatives.

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THIS RECIPE MAKES 2 GALLONS OF HARD CIDER.

RED DEVIL APPLE WHEAT RECIPE KIT

No one can resist this sweet, crisp devilish brew. This apple wheat cider will transport you into gastronomical heaven! 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 White Horse Golden Wheat (UME)
  • (1) packet Dry Hard Cider Brewing Yeast
  • (1) packet One Step No-Rinse Cleanser

 

You will need

  • (2) cups Light Brown Sugar
  • (1) cup Granulated White Sugar
  • (1) teaspoon Pumpkin Pie Spice

ABV

8.3
% ALCOHOL

SRM

9
COLOR

IBU

0
BITTERNESS

Brewers Note

Sanitize everything 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.

 
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 4 cups of water into a clean 3-quart pot and bring to a boil.
  • 2.4. Remove from heat. Then add 1 tsp of pumpkin pie spice. Slowly stir in 2 cups of light brown sugar, 1 cup of granulated sugar and the contents of both cans until fully dissolved. This mixture is called the must.
  • 2.5. 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.
  • 2.6. Add the yeast. Then attach your lid.
  • 2.7. Place the fermenter out of direct sunlight and maintain a temperature between 64°- 82° F for approximately 14 days.
 
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 2 TO 4 WEEKS. 

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