Please read all instructions first.

5 Gallon Fresh pressed Apple Cider (Pasteurized refrigerated is best). Be careful of any cider on a store shelf at room temperature. It will normally have preservatives that will stop the cider from fermenting. (Potassium Sorbate, Sodium Benzoate) Ascorbic Acid is ok. It may not be listed on the label as an additive, but is used in the processing.

   Add sugar (white table sugar or Honey. Or for a darker color and Carmel flavor, use Brown sugar or Molasses or blend) See Recommended Gravity Readings below.

  2-1/2 teaspoons Pectic Enzyme (Removes the pectin under the apple skins that thickens and becomes very cloudy)

1. teaspoon Yeast Energizer ( yeast starter food)

  1 ea. Nottingham Beer Yeast (for sweet finish) or 1 ea. Pasture Champagne Yeast (for Dry finish)

  1/4 teaspoon Tannin powder (for body & aids in clearing. Optional)

3/4 Cup Sugar for Priming.

PLEASE NOTE: If using FRESH PRESSED juice you will need to do one of two options. Either pasteurize all the juice first, or use the Campden tablets. Use: 5- Crushed Campden tablet (to kill any wild yeast and bacteria)

For Sweet Hard Cider add sugar to a 1.055 - 1.060 S.G.

For Dry hard Cider add Sugar to 1.040 – 1.045 S.G.

   Use a fermenter that is at least 20% larger than the batch size. (Food Grade bucket with lid and airlock) Ferment at room temperature (68-74 degrees) until fermentation slows then transfer into a 5 gallon secondary fermenter. Air lock and finish fermenting. Add the priming sugar to two cups your of the finished cider and blend well. Siphon off sediment to bottle, adding the primer mix as you transfer the cider into a bottling bucket. Bottle into sanitized beer bottles and caps and let stand for two weeks at room temperature. (70-74 degrees)

Best aged 2-3 weeks. Try 4 oz. Mulling Spice in the secondary for a more festive flavor.

The WeekEnd Brewer – Home Wine & Beer Supply

4205 West Hundred Road – Chester, Va. 23831

www.weekendbrewer.com –(804-796 9760) – 800 320 1456