Read these instructions carefully and in full before you start. The preparation process is essentially the same for all beer types, but the amounts of sugar and water are different for the various types. On The Rocks Cider kits are very easy to use. The most important thing is to ensure that everything you use is absolutely clean.
1. Please read instructions thoroughly before starting.
2. Clean all equipment prior to starting, preferably with a none-rinse sanitiser.
3. Place 1.3kg of Brewing Sugar into your fermentation vessel, we strongly advise using Brewing Sugar for better results.
4. Place can into warm water to loosen the extract inside, open can from the bottom & empty into fermentation vessel.
5. Rinse the can thoroughly & add a further 6 pints of boiling water, top up to the 5 gallon mark by adding 30 pints of cold water.
6. Sprinkle the Cider Yeast onto the wort, stir to mix well then cover with vessel lid.
7. We advise leaving the fermentation vessel to stand at 18-24c, fermentation should take 5-7 days, and is complete when a Hydrometer reading remains constant below 1000.
8. Once fermentation is complete, transfer the cider into a second fermentation bin (ideally with a tap) leaving as much sediment behind as possible.
9. Add the Raspberry & Lime add-back and stir to mix, then proceed bottling or kegging.
10. If barrelling add 3oz of sugar and stir well to dissolve. Transfer to your barrel then leave the barrel to stand.
11. If bottling add 5oz of sugar & stir well to dissolve. Siphon into bottles & ensure bottles are sealed tightly.
12. Keep barrels & bottles at 70f (21c) approx, for 5 days to condition, then move to a cooler place to clear. As soon as it's clear it is ready to drink!
Observe the following rules to avoid the risk of exploding bottles or kegs:
- Use only pressure-resistant and reusable beer bottles free from scratches and cracks.
- Do not rely solely on a fixed fermentation time or the bubbling of the airlock. Always measure the initial and final density of the beer.
- Never add too much sugar when bottling.
- During the second fermentation, store bottles and kegs in a separate, closed room, with a stable temperature and preferably not in busy areas.
- Never store filled beer bottles or kegs where they are exposed to direct sunlight.