This has a fresh fruity taste and is perfect for barbecues in the sun.
Make your own great cider, easily and economically. Only sugar and water required. Makes 40 Pints
This new and unique range enable you to produce great tasting fruit ciders at home, quickly and easily. Each On The Rocks kit contains 1.7kg of premium apple concentrate and a carefully developed fruit add back pack which contains real fruit juice to enhance the awesome fruity flavours in every last drop
1.3kg Sugar (dextrose) is required for each 40 pint batch. Any white sugar can be used however we recommend brewing sugar
Priming (to start the conditioning stage when transferred to bottles/barrel). A small amount of sugar can be used or Carbonation Drops may be used instead.
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 can as well as your dextrose to the fermentation bucket.
Add 4 litres of hot water and stir until sugar is fully disolved
Top up to 23 litres using cold water and stir well.
Stir in the contents of the yeast and nutrient.
Fit air lock to the fermenter and secure lid. Half fill the air lock with water or steriliser.
Leave the on the rocks cider to ferment at an air temperature of 20-30c 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)
Check fermentation is complete using your hydrometer.
Add priming sugar or carbonation drops to sterilised bottles and invert bottles 4 or 5 times to dissolve the sugar.
Store the on the rocks apple cider between 20 and 30c to condition, then move to cool place, ready to drink once clear. Chill before serving