Archer's Orchard Blueberry Hard Cider
NET WEIGHT 34.32 OUNCES (973 GRAMS)
Recipe will produce 8 quarts in approximately 2 weeks.
The sweet-tart nature of blueberries matches perfectly with the tartness of New Zealand's pip apples.
BREW PACK INCLUDES:
1 Can Archer's Orchard Hard Cider
1 Can Blueberries
1 Packet Hard Cider Yeast
1 Packet One-Step™ Sanitizing Cleanser
YOU WILL NEED:
1 1/2 Cups of Granular Sugar
Blender (to puree fruit)
Archer's Orchard Blueberry Hard Cider
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Flavor: Hard Cider
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Alc/Vol -- Strength given in percent of alcohol by volume.
SRM -- Color based on Standard Reference Method, where as:
(fruits may give some additional color.)
- Golden Beers are between 0 - 6
- Amber Beers are between 7 - 12
- Dark Beers are 13 and over
IBU -- Shown in International Bittering Units, where:
- No bitterness 0 - 9
- Modest bitterness 10 - 19
- Noticeable bitterness 20 and over
Archer's Orchard Blueberry Hard Cider
This golden traditional sparking cider uses apples harvested from premium pip fruit orchards for a crisp, refreshing taste. Ready to drink in about 2 weeks.
BREW PACK INCLUDES:
1 Can Archer's Orchard Hard Cider
1 Can Blueberries
1 Packet Hard Cider Yeast
1 Packet One-Step™ Sanitizing Cleanser
YOU WILL NEED:
1 1/2 Cups of Granular Sugar
Blender (to puree fruit)
Step 1: Sanitizing
Follow the steps outlined in the Instructions that came with your kit.
NOTE: Pour sanitizer from your brew keg into a blender and soak 10 minutes, then puree can of fruit.
Step 2: Brewing with Cider
It typically takes a minimum of seven days at room temperature to ferment your
cider. Due to variances in temperature, yeast vitality, and age of mix, fermentation
may take longer (10-14 days).
2.1. Fill keg with cold water to the 4-quart mark on the back.
2.2. Using the sanitized measuring cup, place 4 cups of water into the clean 3-quart pot, bring to a boil and remove from heat.
2.3. Stir hard cider mix plus 1 1/2 cups of granular sugar into pot. Mix thoroughly until the sugar is dissolved (this mix is called the wort).
2.4. Pour wort into keg. Bring the volume of the keg to the 8-quart mark by adding more cold water. Add can of pureed fruit and stir vigorously to mix well.
2.5. Sprinkle yeast into keg and allow to sit for 5 minutes. Stir vigorously again, then screw on lid.
2.6. Place the keg out of direct sunlight and in a location with a consistent temperature. ALLOW CIDER TO FERMENT A MINIMUM OF SEVEN DAYS at room temperature (Between 73°-81°F).
CAUTION: Do not open the brew keg lid during fermentation, it can cause cider spoilage. The keg has ventilation notches to prevent it from exploding during the fermentation process.
Step 3: Bottling and Carbonating
Your cider is ready to bottle when there are no floating colonies of yeast, a good layer of sediment is visible on the bottom of the keg and the cider is relatively clear of particles. If you draw cider from the tap it should taste flat, but not sweet and is 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 OneStep™. Fill bottles 1/2 full with this sanitizing solution. Screw on caps and shake bottles vigorously. Let soak for 10 minutes then empty.
FOR UN-CARBONATED STILL CIDER:
Simply bottle, refrigerate (chill) and serve. Go to step 4.
3.2. For carbonated cider add white granulated sugar to bottles in the amounts shown below.
BOTTLE SIZE / SUGAR AMOUNT
12 ounce bottles use 1/2 tsp.
16 ounce bottles use 2/3 tsp.
22 ounce bottles use 1 tsp.
1 liter/quart bottle use 1 1/3 tsp. (Included with Premium Edition)
2 liter bottles use 3/4 tbsp.
3 liter bottles use 1 1/3 tbsp.
3.3. 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.
3.4. Place caps on bottles, hand tighten, and then shake gently to dissolve sugar.
3.5. 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 a flat cider.
Step 4: Conditioning
Follow the steps outlined in the Instructions that came with your kit.
