Welcome to MR.BEER® - Bushel Brew

Bushel Brew

This wonderfully refreshing cider will keep you coming back for more. With more body and a much higher alcohol content, it's mellowed out by a smooth malty sweetness in the finish.

RECIPE INCLUDES:
1 Can Archer's Orchard Hard Cider
1 Can Pale Export UME
1 Packet Dry Cider Yeast
2 Packets Argentine Cascade Pellet Hops
1 Muslin Hop Sack
1 Packet One-Step™ Sanitizing Cleanser

YOU PR0VIDE:
1/2 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: BE SURE TO SANITIZE YOUR HOP SACK ALONG WITH ALL YOUR OTHER EQUIPMENT.

Step 2: Brewing
2.1. Fill keg with cold water to the 4-quart mark on the back.

2.2. Place unopened can of UME in hot water to make the liquid easier to pour.

2.3. Place both packets (1 oz.) of Argentine Cascade pellet hops into the hop sack tying it closed, then trim away excess material.

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

2.5. Bring to a boil, then remove from heat. Add 1/2 cup honey, stir to mix well.

2.6. Stir cider mix and UME into mixture of water and honey.

2.7. Pour mixture into keg. Bring the volume of the keg to the 8 quart mark by adding more cold water, then add hops (in hop sack). Stir vigorously to mix well.

NOTE: HOPS MAY APPEAR AS GREEN LEAF PARTICLES AND WILL NOT DISSOLVE. KEEP HOPS IN FERMENTER THE ENTIRE FERMENTATION PERIOD.

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

2.9. 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 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.

3.2. 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 carbonation 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.

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