Archer's Orchard Red Raspberry Hard Cider
NET WEIGHT 33.44 OUNCES (948 GRAMS)
Recipe will produce 2 gallons in approximately 2 weeks.
Oregon's best Red Raspberries make a perfect match for cider, contributing a subtle, spicy and tart flavor that is hard to beat.
REFILL INCLUDES:
1 Can Archer's Orchard Traditional Hard Cider
1 Can Oregon® Red Raspberries
1 Packet Hard Cider Yeast
1 Packet No-Rinse Cleanser
YOU WILL NEED:
1 1/2 Cups of Granular Sugar
Blender (to puree fruit)
Archer's Orchard Red Raspberry Hard Cider
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Flavor: Hard Cider
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ABV -- An estimate of alcohol content given in percent of alcohol by volume. Your actual abv may vary.
SRM -- Color based on Standard Reference Method, where as:
- Pale Beers are between 0 - 6
- Amber Beers are between 7 - 13
- Dark Beers are 14 - 20
- Black Beers are 21 and over
(fruits may add additional color.)
IBU -- Bitterness shown in International Bittering Units, where:
- Low bitterness 0 - 20
- Moderate bitterness 21 - 30
- Noticeable bitterness 31 and over
Archer's Orchard Red Raspberry Hard Cider
These instructions will familiarize you with the HARD CIDER W/FRUIT BREWING PROCEDURES of the MR.BEER® Home Brewing System. The included recipe will produce about 2 gallons (8 quarts) of 4.0% alc/vol hard cider in as little as 14 days!
REFILL INCLUDES:
1 Can Archer's Orchard Traditional Hard Cider
1 Can Oregon® Red Raspberries
1 Packet Hard Cider Yeast
1 Packet No-Rinse 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. (You can find a downloadable version of these instructions under the "Help" link located in the upper right corner of this website.)
REMINDER: SANITIZE YOUR BLENDER BEFORE PUREEING THE 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. Puree your fruit in the sanitized blender.
2.2. Fill keg with cold water to the 4-quart mark on the back.
2.3. Using a sanitized measuring cup, place 4 cups of water into a clean 3-quart pot.
2.4. 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).
2.5. Pour must into keg. Bring the volume of the keg to the 8.5-quart mark by adding more cold water. Add your can of pureed fruit and 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. 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.
CAUTION: DO NOT OPEN THE BREW KEG LID AT ANY TIME DURING FERMENTATION; THIS CAN CAUSE HARD CIDER SPOILAGE.
Step 3: Bottling/Carbonating
Follow the steps outlined in the INSTRUCTIONS THAT CAME WITH YOUR KIT. (You can find a downloadable version of these instructions under the "Help" link located in the upper right corner of this website.)
