Brew Buddy Cider - Brewing Instructions
This cider kit makes up to 40 pints of delicious sparkling traditional cider. Simple and easy - just add sugar and water to the cider mix.
This cider refill kit can be used with the equipment supplied with the BrewBuddy starter Kit
In addition to these brewing instructions you may want to read through our beginners guide to beer siphoning.
Click here to order this Cider refill kit
Checklist of required items (see the BrewBuddy Kits for equipment)
| - 25 litre bucket and lid | Made out of food grade plastic, which will hold up to 5 gallons (40 pints). |
| - Steriliser | It is essential that every time you brew you thoroughly clean each piece of equipment. |
| - Hydrometer | To test that fermentation has completed |
| - Syphon set, including tubing, trap and bucket clip guide |
For drawing off fermented beer from the bucket into either a pressurised barrel or beer bottles |
| - Sugar and Tap Water | Ikg of ordinary white granulated suar (or brewing sugar) for 40 pints. 1.2kg ordinary white granulated sugar is fine (or brewing sugar) for 32 stronger pints |
| - A Pressure Barrel which will hold up to 5 Gallons (40 pints) or - Beer Bottles with crown caps (and labels if you wish to impress your friends). |
Both used to dispense finished beer. If using beer bottles with crown caps, a "two lever capper" will required |
| Optional Item | |
| - Thermometer | To test the temperature of your brew |
Step by Step Instructions
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40-Pint Cider Recipe (22.7 litres) |
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32-Pint Cider Recipe (18.2 litres) |
1) |
Sterilise all equipment and utensils using cleanser and rinse out thoroughly with cold water. |
1) | Sterilise all equipment and utensils using cleanser and rinse out thoroughly with cold water. |
2) |
Empty the contents of the can into the 25-litre bucket with the 1kg of granulated sugar. Carefully add 2.8 litres (5 pints) of boiling water. Use a little water to rinse out the can. Stir the mixture until the sugar is dissolved. |
2) | Empty the contents of the can into the 25-litre bucket with the 1.25 kgs of granulated sugar. Carefully add 2.3 litres of boiling water. Use a little water to rinse out the can. Stir the mixture until the sugar is dissolved. |
3) |
Make up to 40 pints (22.7 litres) by adding cold water. Stir well. |
3) | Make up to 32 pints by adding cold water. Stir well. |
4) |
Check the temperature of the Cider, which should be below 30°C, leave to cool if necessary then add the contents of the nutrient sachet and the yeast. Stir thoroughly and leave to ferment in a warm place (between 20°C and 25°C). Fermentation will start after approximately 24 hours; bubbles rising and froth on the surface will confirm fermentation has started. |
4) | Check the temperature of the Cider, which should be below 30°C, leave to cool if necessary then add the contents of the nutrient sachet and the yeast. Stir thoroughly and leave to ferment in a warm place (between 20°C and 25°C). Fermentation will start after approximately 24 hours; bubbles rising and froth on the surface will confirm fermentation has started. |
5) |
Fermentation should take about 7 days. If you have a hydrometer measure the Specific Gravity (SG) at intervals and when the SG reading has reached 998 or less the Cider is ready for bottling or barrelling. If you do not have a hydrometer, the fermentation can be seen to be finished when no bubbles are rising to the surface and the Cider is starting to clear from the top. It is important that fermentation is complete before continuing. |
5) | Fermentation should take about 7 days. If you have a hydrometer measure the Specific Gravity (SG) at intervals and when the SG reading has reached 998 or less the Cider is ready for bottling or barrelling. If you do not have a hydrometer, the fermentation can be seen to be finished when no bubbles are rising to the surface and the Cider is starting to clear from the top. It is important that fermentation is complete before continuing. |
6)a |
Bottling Your Cider |
6)a | Bottling Your Cider |
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Add one level teaspoon of sugar per bottle (0.6litre) to your sterilised bottles. This will prime and add sparkle to the Cider. Syphon the Cider from the fermenter into your bottle, leaving 2.5cm (1 inch) of head space. Seal or cap the bottles and leave in a warm place (20°C-25°C) for a further three days. Move the bottles to a cool place to clear. |
Add one level teaspoon of sugar per bottle (0.6litre) to your sterilised bottles. This will prime and add sparkle to the Cider. Syphon the Cider from the fermenter into your bottle, leaving 2.5cm (1 inch) of head space. Seal or cap the bottles and leave in a warm place (20°C-25°C) for a further three days. Move the bottles to a cool place to clear. |
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6)b |
Barrelling your Cider |
6)b | Barrelling your Cider |
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Syphon the Cider from the fermenter into your pressure barrel leaving the yeast sediment in the bottom of the fermention bucket. Add 56 grams of sugar (2ozs) to the barrel leaving the and stir to dissolve, and then cap the barrel tightly. Leave the barrel in a warm place (20°C-25°C) for four days. Move the barrel to a cool place to clear. |
Syphon the Cider from the fermenter into your pressure barrel leaving the yeast sediment in the bottom of the fermention bucket. Add 56 grams of sugar (2ozs) to the barrel leaving the and stir to dissolve, and then cap the barrel tightly. Leave the barrel in a warm place (20°C-25°C) for four days. Move the barrel to a cool place to clear. |
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7) |
Your Cider should be cleared within 7 days. Once the Cider has cleared, it will be ready to drink, however it would be best left to mature for another 2 weeks. Your Cider is best served chilled. |
7) | Your Cider should be cleared within 7 days. Once the Cider has cleared, it will be ready to drink, however it would be best left to mature for another 2 weeks. Your Cider is best served chilled. |
Syphoning Tips |
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If you are a beginner the use of a sediment trap at the end of the tubing and the bucket bracket to guide the tubing will be helpful. The sediment trap fits onto the end of the tubing and ensures that you lower the tube just above the sediment. The bracket clips onto the side of the bucket and allows you to guide the tubing gently to just above the sediment. |
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