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This kit contains the concentrated juice of apples
needed for you to make your own cider. The
following instructions are for you to be able to make
22.5 litres of cider.
Preparation
Equipment and ingredients
What do you need?
First of all a 25-litre container, well-adapted to the
purpose, a perforated rubber bung and an airlock.
You will also need a graded measurer (or beaker), a
funnel, a saucepan, a cup and a cleaning agent. You
might
also
make
thermometer. And for the post-fermentation stage: a
strainer.
Sterilisation
Rinse out the container and any other material with a
solution of the cleaning agent. Follow the instructions
on the packaging.
Adding the concentrated "Cider"
Put the extract into the container. It is a good idea to
place the container in warm water before pouring its
contents into the container.
Rinsing out the container
Rinse the container well with cold water and then add
this 'wash' to what has been poured into the
container.
Add the sugar
Dissolve 1 kg of white crystallised sugar in 1 litre of
boiling water and then add this syrup mixture to the
container.
Filling the container
Fill the container with cold water up to 22.5 litres and
add the yeast to it (from the sachet included in the
kit). Check that the temperature is below 30°C and
shake it very well in order to ensure a good mix.
Close the container properly with the perforated
rubber bung and insert the airlock into that, filling it
one-third full with water.
Brouwland
Korspelsesteenweg 86 • B-3581 Beverlo – Belgium
Tel. +32 (0)11 40 14 08 • Fax +32 (0)11-34.73.59
sales@brouwland.com • www.brouwland.com
use
of
a
densimeter
Cider kit
Fermentation
Choose the right temperature
Place the container in a warm spot, around 25°C.
Temperatures below 15°C or above 30°C, as well as
unstable temperatures, are to be avoided at all costs.
Checking fermentation
Normally speaking, fermentation begins within 24
hours (or later, with lower room temperatures). How
do you check this? Little bubbles of gas rise from the
sides to the surface; large bubbles escape through
and
the airlock. If you are not sure of this, take the
airlock out and place your ear to the opening of the
container. You will hear the little gas bubbles
escaping to the surface.
Shake well
Shake the container a few times a day for three
days, and thereafter, just once a week.
End of fermentation
In normal circumstances after around 10 days
depending on the room temperature. How do you
check this? When less than one bubble a minute
escapes from the airlock, and when the cider begins
to clear (by the yeast settling) and the densimeter
shows a density of 998 or less.
Bottling
Siphon the cider into another (sterile) 25-litre
container, without filtering it. Dissolve 100 g of white
sugar and mix well until the sugar is completely
dissolved. Put the cider into bottles, leaving 2.5 cm
(one inch) of space beneath the cork. Only use
'champagne'-style bottles and (plastic) 'champagne'
corks and hooded wire.
Keep the sparkling cider bottles upright for 10 days
at a temperature of between 20 and 25°C, so as to
stimulate fermentation in the bottle. Afterwards,
store the bottles in a cool place to mature, ensuring
that they are upright for the lees to settle on the
bottom. The cider is ready for drinking, but its quality
will improve if left to mature for a few weeks.
Put the bottles in the fridge before tasting and pour
the cider carefully so as to avoid stirring up the lees.
CHEERS!!
Manual
023.016.9
Cider kit
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