Cider from one of the most popular wine kits brands
Equipment is not included in with this kit, you only need basic fermenting equipment and of course bottles or barrels once fermented
Always clean and sterilise your fermentation bin,lid and mixing spoon with VWP cleaner/steriliser ensuring you rinse thoroughly with clean water
Add the contents of the Magnum elderflower cider to the fermentation bucket. Then add brewing sugar at this stage
Add 4 litres of hot water and stir until sugar is fully disolved
Stir the contents of the liquid.
Check temperature and make up to 23litres using cold water to achieve a temperature of 18 to 24c stirring all the time.
Add in the contents of the yeast and nutrient and sweetener sachets if included
Fit air lock to the fermenter and secure lid. Half fill the air lock with water or steriliser.
Leave the Magnum elderflower cider to ferment at an air temperature of 18-24c for 5 to 7 days.
Good temperature control is important for cider quality and timely fermentation below 20c fermentation will take much longer. Below 15c fermentation will stop altogether. A heat pad may be useful in keeping the cider at an appropriate temperature ( particularly during the cooler months)
Once fermentation is complete add the flavour sachet stir and leave for 24 hours
Add priming sugar or carbonation drops to sterilised bottles and invert bottles 4 or 5 times to dissolve the sugar.
Store the Magnum elderflower cider between 18 and 24c to condition, then move to cool place, ready to drink once clear. Chill before serving