Toutle River Tart

Flavor: Hard Cider
Alc/Vol: 5.0%
SRM (Color): 3
IBU (Bitterness): 0

ABV -- Strength given in percent of alcohol by volume.

SRM -- Color based on Standard Reference Method, where as:
(fruits may give some additional color.)
- Pale Beers are between 0 - 6
- Amber Beers are between 7 - 13
- Dark Beers are 14 - 20
- Black Beers are 21 and over

IBU -- Shown in International Bittering Units, where:
- Low bitterness 0 - 20
- Moderate bitterness 21 - 30
- Noticeable bitterness 31 and over

Toutle River Tart

The combination of sweet and tart flavors really make this a refreshing and lively drink. A great alternative brew to have at summer parties for those non-beer-drinkers.

RECIPE INCLUDES:
1 Can Archer's Orchard Hard Cider
1 Packet Dry Cider Yeast
1 Can Red Tart Cherries in Water
1 Packet One-Step™ Sanitizing Cleanser

YOU PR0VIDE:
1 1/2 Cups Granulated White Sugar
1 Cup Honey



Step 1: Sanitizing
Follow the steps outlined in your MR.BEER® BEER KIT INSTRUCTIONS. (You can find a copy of these instructions to download by clicking on the "Kits" tab of the website.)

NOTE: POUR SANITIZER FROM YOUR BREW KEG INTO A BLENDER AND SOAK 10 MINUTES BEFORE DISCARDING EXCESS SANITIZER.



Step 2: Brewing
2.1. In your sanitized blender, purée the fruit, and set it aside to add later (step 2.5).

2.2. Fill keg with cold water to the 4-quart mark on the back.

2.3. Using the sanitized measuring cup, place 4 cups of water into a clean 3-quart pot.

2.4. Bring to a boil, then remove from heat. Add cider mix and 1 1/2 cups granulated white sugar and 1 cup honey. Stir to mix well.

2.5. Pour mixture into keg. Bring the volume of the keg to the 8.5-quart mark by adding more cold water. Add your pureed fruit, stir vigorously to mix well.

2.6. Sprinkle yeast into keg and allow to sit for 5 minutes. Stir vigorously again, then screw on lid.

2.7. Ferment by placing the keg out of direct sunlight and in a location with a consistent temperature. Allow beer to FERMENT A MINIMUM OF SEVEN DAYS at room temperature (between 73°-81°F).

NOTE: WHEN YOUR CIDER HAS CLEARED IT'S READY TO BOTTLE.



Step 3: Bottling & Carbonating
3.1. For carbonated cider add white granulated sugar to bottles in the amounts shown below.

BOTTLE SIZE / SUGAR AMOUNT
12 ounce bottles use 3/4 tsp.
16 ounce bottles use 1 tsp.
22 ounce bottles use 1 1/2 tsp.
1 liter/quart bottle use 2 1/2 tsp. (Included with Premium Edition)
2 liter bottles use 1 1/2 tbsp.
3 liter bottles use 2 1/4 tbsp.

3.2. While holding bottle at an angle fill each about 2 inches from the top. To minimize amount of sediment transferred into the bottles, do not unnecessarily move your keg while bottling.

3.3. Place caps on bottles, hand tighten, and then shake gently to dissolve sugar.

3.4. Place bottles upright and out of direct sunlight and in a room with a consistent room temperature. (Between 73°-81° F)

Allow a MINIMUM of 7 days at room temperature to carbonate cider. For optimal carbonization let cider sit for 2-3 weeks.

CAUTION: TOO MUCH SUGAR AND/OR BOTTLING YOUR CIDER TOO EARLY MAY RESULT IN GUSHING OR BURST BOTTLES DUE TO OVER-PRESSURIZATION. TOO LITTLE SUGAR WILL RESULT IN FLAT CIDER.



Step 4: Conditioning
Follow the steps outlined in your MR.BEER® BEER KIT INSTRUCTIONS.

TIP: FOR BEST RESULTS ALLOW TO LAGER FOR AT LEAST 2 TO 4 WEEKS.

1-Liter Deluxe Bottling System (Qty 8) $13.95 AVAILABILITY: In stock!		16 oz. Glass Swing-Top Bottles (Qty 12) $29.95 AVAILABILITY: Out of stock!
Professional Bottling System $35.87 AVAILABILITY: In stock!