Mulled Cider (uncarbonated) - ARCHIVED

Mulled Cider Instructions

RECIPE INCLUDES:

• 1 Hard Apple Cider Refill
• 1 Packet Safale S-04 Dry Brewing Yeast (included in Cider Refill)
• 2 Packets Mulling Spices
• 1 Packet No-Rinse Cleanser (included in Cider Refill)

YOU'LL PROVIDE:

• Zest from 1 medium size orange
• ½ tsp vanilla extract

Additional Information

STEP 1: SANITIZING

Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions to download by visiting our help desk.)

NOTE: BE SURE TO SANITIZE EVERYTHING THAT WILL COME INTO CONTACT WITH YOUR BEER. 

STEP 2: BREWING

Brewing cider is the process of combining a starch source (in this case, a apple juice extract) with yeast. Once combined, the yeast eats the sugars in the extract, producing alcohol and carbon dioxide (CO2). This process is called fermentation.

1. Using the sanitized measuring cup, pour 4 cups of water into your clean 3-quart or larger pot and bring to a boil.
2. Add both packets of mulling spices and orange zest and boil for 5 minutes then remove from heat.
3. Open the bottles of cider concentrate and pour the contents into the hot water. Add vanilla extract. Stir until thoroughly mixed. This mixture of unfermented cider is called “must”.
4. Fill keg with cold water to the #1 mark on the back.
5. Pour the cider mixture into the keg, including the mulling spices and orange zest, and then bring the volume of the keg to the #2 mark by adding more cold water. Stir vigorously with a spoon or whisk being careful not to scrape the sides of the fermenter.
6. Sprinkle the provided yeast with the cider refill into the keg, then screw on lid. Do not stir.
7. Put your keg in a location with a consistent temperature between 65° and 76° F (20°-25° C) and out of direct sunlight.
8. After approximately 24 hours after adding the yeast, you will be able to see the fermentation process happening by shining a flashlight into the keg. You'll see the yeast in action in the must. The liquid will be opaque and milky, you will see bubbles rising in the liquid, and there will be bubbles on the surface.
9. Ferment for 21 days, then bottle WITHOUT sugar or carbonation drops (this recipe has no carbonation) and refrigerate right away.

Your fermentation will usually reach its peak in 2 to 5 days (this is also known as “high krausen”). You may see a layer of foam on top of the must, and sediment will accumulate at the bottom of the fermenter. This is totally normal. Complete fermentation will take approximately 2 weeks.
After high krausen the foam and activity will subside and your batch will appear to be dormant. Your cider is still fermenting. The yeast is still at work slowly finishing the fermentation process. 

SERVING:

1. Pour cider into kettle, pot, or saucepan and heat until hot. Do not heat any higher than 160° F or the alcohol will evaporate out.
   Use a thermometer for more accuracy: Buy one here.
2. Serve hot in mugs garnished with a cinnamon stick and a slice of orange or apple.
3. Sweeten to taste with sugar, brown sugar, or honey.
4. (Optional) Add a shot of your choice of liquor for more kick (we suggest rum or brandy).