If you have
any problems, contact us at
222
Liverpool St., Hobart
Phone (03)
6234 6230
E-mail at
info@thbs.intas.net
Web
at www.thbs.intas.net
Purchase a 2L apple juice with no preservatives from the supermarket. Most apple juices range from 100 - 150 g/L sugar. This would give you a 6% cider. Add ¼ packet of wine yeast to each 2L of apple juice, put a cotton ball on top of the bottle and ferment for 4 - 6 days in a warm spot, the hydrometer should read 1000. Bottle with half a teaspoon of sugar to each stubby, keep in a warm place for 3 - 4 weeks and enjoy!!!!
Purchase a 2L apple juice
with no preservatives from the supermarket.
You need to draw off some juice and dissolve 50 - 100g sugar.
Add this back to the rest of the juice and let it ferment, as above.
Once the wine is finished it will be 10 - 12% and bottle without the
sugar. Enjoy!!!!
Crush the apples and
extract the juice, or purchase the juice direct from the factory. To each 5
litres of juice, add two crushed Campden Tablets and let stand for 12 hours to
kill the wild yeasts. Then add 1
teaspoonful each of pectic enzyme and yeast nutrient per 5 litres, plus some
wine yeast. Fit an air lock and
allow to ferment right out. At this
point bubbling will cease through the air lock and the hydrometer will show a
reading of 1000. Leave to stand for
a further two days to clear, then bottle with one teaspoonful of sugar to each
750ml bottle. The cider will be
ready to drink in 3 - 4 weeks, but will be much better if left for 3 - 6 months.
Cider kits can be purchased
that make 25L of cider at 6%. Add
the kit and 1kg of sugar to your barrel then add 8 to 10 litres of hot water.
Fill up with cold water. Add
the yeast and follow normal brewing instructions for beer.
With compliments
Tasmanian Home Brewing Supplies 222 Liverpool Street Hobart 62 346230