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MR.BEER® Archer's Orchard Hard Cider Kit

These instructions will familiarize you with the HARD CIDER BREWING PROCEDURES of the Mr.Beer® Home Brewing System. Each recipe will produce about 2 gallons of hard cider (approx. 3.0% abv) in as little as 14 days.

REFILL INCLUDES:
1 Can Archer's Orchard Traditional Hard Cider Mix
1 Packet Dry Hard Cider Yeast
1 Packet No-Rinse Cleanser

YOU WILL NEED:
1 1/2 Cups of Granular Sugar

Step 1: Sanitizing
Sanitizing is an essential step in the brewing process because it kills microscopic bacteria, wild yeast and molds that may cause off flavors. YOU MUST SANITIZE ALL EQUIPMENT THAT COMES IN CONTACT WITH YOUR CIDER.

1.1. Fill keg with lukewarm water to the 4-quart mark on the back. Then add 1/2 pack of No-Rinse Cleanser.

1.2. Screw on lid and swirl so that the solution makes contact with all parts of the keg, including the lid.

NOTE: DO THIS STEP OVER SINK. KEG HAS VENTILATION NOTCHES TO RELEASE PRESSURE DURING THE FERMENTATION PROCESS AND WILL LEAK IF TIPPED OVER.

1.3. Open and close the tap several times onto a bowl or plate in order to create a sanitized surface to place your utensils.

1.4. Place your metal spoon or whisk, can opener and measuring cup into the keg.

ALLOW ALL ITEMS TO SOAK FOR A MINIMUM OF 10 MINUTES.

1.5. Drain keg and remove all utensils, placing them on the sanitized bowl or plate. No rinsing required.

Step 2: Brewing
Mixing your first batch should take about 30 minutes, but it’s not hard cider until the yeast does its part. If you keep the fermentation between 73°and 81°F the yeast will stay happy, and should finish within about 7 days.

2.1. Fill keg with cold water to the 4-quart mark on the back. (Avoid using water that tastes bad, or has been treated by reverse osmosis or a water softener.)

TIP: FOR BEST RESULTS, USE BOTTLED SPRING WATER OR CHARCOAL-FILTERED TAP WATER BETWEEN 40° AND 60° F.

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

2.3. Bring water to a boil and remove from heat. Stir in hard cider mix and 1 1/2 cups of granulated sugar into pot, mix thoroughly until the sugar is dissolved (this mixture is called the must).

2.4. Pour must into keg. Bring the volume of the keg to the 8.5-quart mark by adding more cold water. Stir vigorously to mix well.

2.5. Sprinkle the yeast into your keg, WAIT 5 MINUTES, then stir vigorously and screw on lid (this is called pitching the yeast and begins the fermentation process).

2.6. Place keg out of direct sunlight, in a location with a consistent temperature between 73°-81° F.

ALLOW TO SIT A MINIMUM OF 7 DAYS, 14 DAYS FOR BETTER FLAVOR.

CAUTION: DO NOT OPEN BREW KEG LID AT ANY TIME DURING THE FERMENTATION PROCESS; THIS CAN CAUSE SPOILAGE.

Step 3: Bottling/Carbonating
Your hard cider is ready to bottle when the liquid in the keg is relatively clear and no longer cloudy. Not sure? Draw a small amount from the tap; if it tastes like flat hard cider, it’s ready to bottle. If it tastes sweet, give it another day or two.

3.1. Fill a 1-gallon container with warm water and the remaining No-Rinse Cleanser. Using that container fill each bottle halfway. Screw on caps and shake bottles vigorously. Let soak for 10 minutes, then empty.

TIP: DO NOT UNNECESSARILY MOVE YOUR KEG WHILE BOTTLING; THIS WILL MINIMIZE AMOUNT OF SEDIMENT TRANSFERRED INTO THE BOTTLES.

3.2. For still (uncarbonated) cider go directly to step 3.3. 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)
2 liter bottles use 1 1/2 TBSP.
3 liter bottles use 2 1/4 TBSP.

3.3. Using the tap, fill each bottle just above the base of the neck (about 2 1/2 inches from the top). Hold the bottles at an angle to reduce aeration.

3.4. Place caps on bottles, hand tighten, then invert several times.

3.5. Place bottles upright and out of direct sunlight, in a location with a consistent temperature between 73° and 81° F.

ALLOW TO SIT A MINIMUM OF 7 DAYS, 14 DAYS FOR BETTER CARBONATION AND FLAVOR.

NOTE: MR.BEER® IS NATURALLY FERMENTED; THEREFORE, THERE WILL BE YEAST SEDIMENT AT THE BOTTOM OF THE BOTTLE WHICH MAY CAUSE YOUR CIDER TO TURN CLOUDY IF DISTURBED.

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

Step 4: Conditioning
After your hard cider has carbonated it is ready to drink. However, to improve the flavor of your hard cider even more, you may want to condition it for weeks or even months. This can be done in one of two ways:

A. Warm conditioning: Place bottles in a dark, dry location away from sunlight that is between 50°-70° F.

B. Cold conditioning: Place bottles in a refrigerator or dark, dry location that is between 35°-49° F.

Whether you choose to condition or not, your cider will always taste best if chilled for at least two days before drinking.

TIP: DRINK WITHIN 4 MONTHS OF BOTTLING.



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