Mangrove Jack's Craft Series Apple Cider - 2.4kg Homebrewing

The taste of delicious orchard apples, light and crisp with a juicy apple bite. Enjoy any time, chilled or on ice.
Each of our cider varieties has been formulated with only the freshest and best quality fruit which is then pressed and concentrated using our state of the art evaporators, and then cold filled into a pouch. All this effort we go to ensures we preserve the natural flavour of the fruit, giving you cider which is fresh, crisp and especially good on a hot summer's day.
Product packaging may vary from image as we transition to new designs.

ABV Approx: 5.2%
Style: Sweet
Colour: Gold
Makes: 23 L
Brewing Sugar Required: 1 kg Dextrose (needs to be purchased in addition)

1. Clean and sanitise your fermenter, lid and mixing paddle with Mangrove Jack s Cold
Water Cleaner and Sanitiser (each sold separately). Refer to the instructions on the
cleaner and sanitiser packaging for how to use.
2. Remove the sachets from the dry compartment of the pouch and set aside for now.
Pour the contents of the wet compartment into your sanitised fermenter and squeeze
out remains.
3. Add 3 L (3 US qt) of boiling water to the fermenter. Add 1 kg (2.2 lb) of dextrose sugar or
ordinary white granulated sugar and stir until completely dissolved.
4. Top up to 23 L (6 US Gal) with cold tap water and stir well. Check that the liquid
temperature is between 18 24 C (64 75 F). If not, then stand the fermenter in a bath
of icy water to cool it down. Add the contents of the cider yeast and cider sweetener
sachets and stir to mix. NOTE: also add any other dry additives which may be included
(e.g. oak chips, flowers etc). Do not add the cider flavour or dry hops (if included) at this
point, they will be required later on.
Dry - Do not add the sweetener sachet. Off Dry - Add half of the sweetener sachet.
Sweet - Add the whole sweetener sachet.
5. Fit an airlock and grommet or bung to the fermenter lid then secure the lid, making sure
the seal is airtight. Half fill the airlock U with boiled water that has cooled or sanitiser
solution, to protect the brew during fermentation.
6. Leave to ferment for 4 days (for pouches that include dry hops) and 6 days (for pouches
that do not include dry hops) at a constant temperature between 18-24 C (64-75 F).
NOTE: Cooler temperatures will extend fermentation time by several days and below
12 C (54 F) will stop fermentation altogether. Use a heat pad to avoid extremely cold
temperatures. Fermenting above the recommended temperature will reduce the
quality of your cider.
7. If you have dry hops: After 4 days, check the Specific Gravity (SG) using a hydrometer.
If the SG is 1.015 or below, add the hop pellet sachet but do not stir (the hops will breakup and disperse naturally). If the SG is higher than 1.015, check again in 1 or 2 days. Do
not add the hop pellets until the SG is 1.015 or below. Once the hops have been added,
replace the lid and leave to continue fermenting.
NOTE: Dry hopping can result in small hop particles in the finished cider. You can
avoid any hop particles by using a hop bag for dry hopping. However, this may result
in less hop flavour and aroma in the finished cider.
Leave to ferment for a further 2 days or until the airlock has stopped bubbling. Check the
SG again using a hydrometer. If fermentation is complete, the SG should be within two
points of the SG in the table found online from the link at the start of these instructions.
If not, leave to ferment for a few days longer before checking again.
If you do not have dry hops: After 6 days or when the airlock stops bubbling, check the
SG using a hydrometer. If fermentation is complete, the SG should be within two points
of the SG in the table found online from the link at the start of these instructions. If not,
leave to ferment for a few days longer before checking again.
8. Once fermentation is complete, add the cider flavour into the fermenter and stir well
with a sanitised spoon. Refit the lid and airlock and leave to stand for 24 hours to allow
the yeast to resettle before bottling.
9. Use Mangrove Jack s Plastic PET or Glass Flip Top Bottles. Clean and sanitise bottles,
syphon tube or bottling wand before use. Reject any glass bottles which have the
slightest chips, cracks or imperfections. Do not use non-reusable bottles.
10. Transfer your cider into bottles leaving 5 cm (2 ) headspace (measure from the very top
of the bottle). Before sealing bottles add Mangrove Jack s Carbonation Drops (replaces
sugar; one drop is equivalent to 1/2 a tsp of sugar). Refer to the instructions on the
carbonation drops pack for the quantity to use.
11. Seal bottles and store in a warm place for 5 days before moving to a cool, dark
place to clear for a further 7 days.
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SERVING & STORAGE
Your cider is ready to drink as soon as its clear, but for a smoother cider leave somewhere
cool and dark for an extra 2 weeks. Serve chilled. For a clear cider, decant off into a serving
jug before pouring. For a cloudy cider, gently upend the bottle before serving.

Estimated Delivery Time:

• NSW: 1-6 business days

• QLD: 1-6 business days

• VIC: 2-8 business days

• SA: 3-8 business days

• TAS: 5-14 business days

• WA: 5-14 business days

• NT: 5-14 business days

  
  We are closed on all NSW public Holidays.

Returns Policy

If there is anything unsatisfactory with your product, please contact us via your MyDeal account and we will be happy to help resolve any problems. Our aim is for every customer to be 100% satisfied.

Returns are accepted within 7 days and must be approved by NPC staff. Buyer pays return postage.

Factory Fault? Full refund offered if the item is faulty. Original label and packaging must be kept for "return to sender."

If you are returning an item because you have changed your mind, the postage amount will not be refunded, if the item was free post our postage cost to send the product to you will not be refunded