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SK # 91030
2-Gal Blueberry Hard Cider
Complete Refills
$24.00
Availability: In Stock
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Flavor Profile
ABV : 5.5 %
ABV : Low
ABV : High
SRM : 9
SRM : Light
SRM : Dark
ABV is an estimate of alcohol content given in percent of alcohol by volume
SRM is the color based on standard reference method
Makes 2-gallons and requires a blender.
BLUEBERRY HARD CIDER 2-GALLON RECIPE
Run wild and untamed with the uncontrollable flavor of this fruity hard cider...be careful not to be seduced by it’s blueberry essence! BrewDemon uses only 100% New Zealand Apples to provide the optimum flavor profile for world-class hard cider.
Included
- (1) 525g can of Forbidden Fruit Hard Cider Mix
- (1) 15oz can of Blueberry in Syrup
- (1) 3g packet of Dry Hard Cider brewing yeast (Fermentis SC-22)
- (1) 43g packet of One Step No-Rinse Cleanser
You wil need
- 1 1/2 cups of Ganulated Sugar
- A Blender
Brewing Note
You will need a blender for this recipe. Each recipe includes a packet of One Step No-Rinse Cleanser, enough to sanitize all your equipment during brewing and bottling. Sanitize everything that will come in contact with your cider before making this recipe.
2-GALLON HARD CIDER PLUS FRUIT INSTRUCTIONS
1. Sanitize As Directed, Including Your Blender!
Recipe requires a blender. Thoroughly clean and sanitize all equipment (including blender) by follow the steps outlined in the instructions that came with your kit. You can download these instructions from the Help Desk under “Downloads”.
2. Making This Hard Cider
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.
- 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. Puree your fruit in sanitized blender.
- 3. Fill your fermenter with a gallon of cold water. For best results, use bottled spring water or charcoal-filtered tap water.
- 4. Place 4 cups of water into a clean 3-quart pot and bring to a boil.
- 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.
- 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.
- 7. Add the yeast. Then attach your lid.
- 8. Place the fermenter out of direct sunlight and maintain a temperature between 64°- 82° F for approximately 7 days.
And Now You Wait
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.
3. Bottle as Directed
Follow the steps outlined in the hard cider instructions that came with your kit. You can download these instructions from the Help Desk under “Downloads”.
FOR BEST RESULTS CONDITION FOR 1 TO 2 WEEKS.
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