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Brooklyn Brew Shop Hard Cider Kit - (Your Choice: With or Without Bottling/Capping Set)

Sold by: Wine Country Connect, LLC

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Cider so hard it's Tougher Than Leather

And just like Run-DMC, this cider is repping the 718 with style.

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Buy This & Receive...
Brooklyn Brew Shop Hard Cider Making Kit (Without Bottling & Capping Set)
(1) - Brooklyn Brew Shop Hard Cider Making Kit
or
Brooklyn Brew Shop Hard Cider Making Kit (WITH Bottling & Capping Set)
(1) - Brooklyn Brew Shop Hard Cider Making Kit
(1) - Brooklyn Brew Shop Bottle Capper & 50 Caps
(1) - Brooklyn Brew Shop Beer Bottle Set - Includes 10 Reusable Bottles

Visit the Brooklyn Brewshop website

Hard Cider Making Kit
Our Hard Cider Kit has everything you need (other than some fresh cider) for 3 batches of tart, dry and bubbly hard cider. Making hard cider is even easier than making beer and making beer is pretty easy!

Inside the box:

  • Gallon (3.8 L) Glass Fermenter
  • Tubing Clamp
  • Vinyl Tubing
  • Racking Cane
  • Airlock
  • Hard Cider Yeast (3 packets)
  • Sanitizer (3 packets)

Pair that with the (Optional) Bottle Capper & Caps and Beer Bottle Set, and you’ve got everything you (or your favorite Hard Cider-loving giftee) could use to brew up their first batch.

Specs

Best By: 12/2022

Brewing Instructions

Recommended Equipment:

  • Funnel (helpful)

Two Weeks After Brewday:

  • 10 Non-Twistoff Bottles (recycled bottled are great)
  • Bottle Capper & Caps
  • Or Self-Sealing Swingtop Bottles

Additional Ingredients Needed:

  • 3 Tablespoons Honey
  • 1 gallon apple cider

Pre-Brew: Sanitize
Sanitization is important, but it's nothing scary. When brewing, keep everything clean so that you give what you're brewing its best chance to succeed. So when preparing for brew day, wipe any crumbs off the counters. Move any clutter that might be in your way. Read through the rest of the instructions (at least through fermentation) so that you know what to expect. And have fun!

  1. Dissolve half of your sanitizer packet with a gallon of water in a container. Save the second half for when you bottle.
  2. Soak everything you are going to use, rinse with water, and let air dry on some paper towels. If it isn’t totally dry when you are ready to start don’t worry.
  3. Keep the extra sanitizer in a container for now. Chances are you’ll want to re-sanitize something later.

1: Get Cider

  • Find any cider that is pasteurized (UV pasteurized is great) and preservative free (you don’t want to use any cider that has potassium sorbate or sodium benzoate in it). Your local farmer’s market or natural grocer are great sources. Remove cider from your refrigerator and let warm to room temperature before you start making your hard cider.
  • If you are juicing your own apples, or using a cider that is entirely unpasturized, bring your cider to a boil and then let cool to room temperature before the next step.

2: Fermentation

This is when your Cider actually becomes alcoholic. During Fermentation, your jugs should sit somewhere out of the way (and out of direct sunlight) while ale yeast turns sugar into alcohol.

  1. Place funnel in the mouth of the fermentation jug and pour your room temperature cider into the fermenter.
  2. “Pitch” yeast. (Toss the whole packet in.)
  3. Shake aggressively. You’re basically waking up the yeast and getting more air into the cider.
  4. Attach sanitized screw-top stopper to bottle. Slide rubber tubing no more than 1” (2.5 cm) into the stopper and place the other end in small bowl of sanitizer. You’ve just made a “blow-off tube”. It allows CO2 to escape.
  5. Let sit for two or three days or until vigorous bubbling subsides. This is when fermentation is highest. You may notice bubbles and foam at the top of the cider. After bubbling calms down, clean tubing and ready your airlock.
  6. Sanitize, then re-assemble airlock, filling up to line with sanitizer.
  7. Insert airlock into hole in stopper.
  8. Keep at room temperature for two weeks without disturbing other than to show off to friends. (If cider is still bubbling, leave sitting until it stops.)
  9. In the meantime, drink cider or beer with self-closing swing tops, or ask for empties at a bar that has some. If you have a bottle capper and caps, you can save two six packs of non-twistoff bottles instead.

3: Bottling (2 Weeks Later)

Once your Cider is in bottles, it carbonates naturally with the help of just a little extra sugar. It wakes up your yeast (that went dormant during fermentation) to create just enough bubbles for some nice fizz.

Check if your cider is still cloudy.  If it still is, let it ferment for another week until it clears up more.

  1. Thoroughly rinse bottles with water, removing any sediment.
  2. Mix remaining sanitizer with water.
  3. Fill each bottle with a little sanitizer and shake. Empty after two minutes, rinse with cold water and dry upside down.
  4. Dissolve 3 tablespoons honey with 1/2 cup water. Pour into a sanitized pot. You will be siphoning your beer into the same pot in the next steps.
  5. Carbonation comes from adding sugar when bottling, so if you filled your jug with less than the full gallon in the last step, use less honey when bottling. Using the full amount can result in your beer being over-carbonated.
  6. Siphoning (It all happens pretty fast. You may want to practice on a pot of water a few times.) To see it in action first, watch the How to Bottle video at brooklynbrewshop.com/instructions.
    • A. Attach open tubing clamp to tubing.
    • B. Fill tubing with sanitizer.
    • C. Attach sanitized tubing to the short curved end of your sanitized racking cane. Attach the black tip to the other end - it will help prevent sediment from getting sucked up. It will probably be a snug fit, but you can get it on there.
    • D. Pinch tubing clamp closed.
    • E. Remove screw-cap stopper and place racking cane into jug, just above the sediment at the bottom (“trub”).
    • F. Lower end of tubing not connected to racking cane into sink. Suction will force beer up and through the racking cane and tubing. Open tubing clamp, let sanitizer flow into sink until beer just starts to flow out of the tubing, then clamp shut. Open clamp on tubing, allowing beer to flow into pot with sugar solution. Tilt jug when beer level is getting low, but be careful in not sucking up the trub.
  7. Siphon Cider from pot into bottles, pinching tube clamp to stop ow after each bottle.
  8. Close bottles.
  9. Store in a dark place for 2 weeks.

4: Enjoy (Two Weeks Later)

You did it! You made beer.

  • Put beers in the fridge the night before you drink them.
  • Drink. Share with friends if you’re the sharing type.

 

 

Specs

Best By: 12/2022

Brewing Instructions

Recommended Equipment:

  • Funnel (helpful)

Two Weeks After Brewday:

  • 10 Non-Twistoff Bottles (recycled bottled are great)
  • Bottle Capper & Caps
  • Or Self-Sealing Swingtop Bottles

Additional Ingredients Needed:

  • 3 Tablespoons Honey
  • 1 gallon apple cider

Pre-Brew: Sanitize
Sanitization is important, but it's nothing scary. When brewing, keep everything clean so that you give what you're brewing its best chance to succeed. So when preparing for brew day, wipe any crumbs off the counters. Move any clutter that might be in your way. Read through the rest of the instructions (at least through fermentation) so that you know what to expect. And have fun!

  1. Dissolve half of your sanitizer packet with a gallon of water in a container. Save the second half for when you bottle.
  2. Soak everything you are going to use, rinse with water, and let air dry on some paper towels. If it isn’t totally dry when you are ready to start don’t worry.
  3. Keep the extra sanitizer in a container for now. Chances are you’ll want to re-sanitize something later.

1: Get Cider

  • Find any cider that is pasteurized (UV pasteurized is great) and preservative free (you don’t want to use any cider that has potassium sorbate or sodium benzoate in it). Your local farmer’s market or natural grocer are great sources. Remove cider from your refrigerator and let warm to room temperature before you start making your hard cider.
  • If you are juicing your own apples, or using a cider that is entirely unpasturized, bring your cider to a boil and then let cool to room temperature before the next step.

2: Fermentation

This is when your Cider actually becomes alcoholic. During Fermentation, your jugs should sit somewhere out of the way (and out of direct sunlight) while ale yeast turns sugar into alcohol.

  1. Place funnel in the mouth of the fermentation jug and pour your room temperature cider into the fermenter.
  2. “Pitch” yeast. (Toss the whole packet in.)
  3. Shake aggressively. You’re basically waking up the yeast and getting more air into the cider.
  4. Attach sanitized screw-top stopper to bottle. Slide rubber tubing no more than 1” (2.5 cm) into the stopper and place the other end in small bowl of sanitizer. You’ve just made a “blow-off tube”. It allows CO2 to escape.
  5. Let sit for two or three days or until vigorous bubbling subsides. This is when fermentation is highest. You may notice bubbles and foam at the top of the cider. After bubbling calms down, clean tubing and ready your airlock.
  6. Sanitize, then re-assemble airlock, filling up to line with sanitizer.
  7. Insert airlock into hole in stopper.
  8. Keep at room temperature for two weeks without disturbing other than to show off to friends. (If cider is still bubbling, leave sitting until it stops.)
  9. In the meantime, drink cider or beer with self-closing swing tops, or ask for empties at a bar that has some. If you have a bottle capper and caps, you can save two six packs of non-twistoff bottles instead.

3: Bottling (2 Weeks Later)

Once your Cider is in bottles, it carbonates naturally with the help of just a little extra sugar. It wakes up your yeast (that went dormant during fermentation) to create just enough bubbles for some nice fizz.

Check if your cider is still cloudy.  If it still is, let it ferment for another week until it clears up more.

  1. Thoroughly rinse bottles with water, removing any sediment.
  2. Mix remaining sanitizer with water.
  3. Fill each bottle with a little sanitizer and shake. Empty after two minutes, rinse with cold water and dry upside down.
  4. Dissolve 3 tablespoons honey with 1/2 cup water. Pour into a sanitized pot. You will be siphoning your beer into the same pot in the next steps.
  5. Carbonation comes from adding sugar when bottling, so if you filled your jug with less than the full gallon in the last step, use less honey when bottling. Using the full amount can result in your beer being over-carbonated.
  6. Siphoning (It all happens pretty fast. You may want to practice on a pot of water a few times.) To see it in action first, watch the How to Bottle video at brooklynbrewshop.com/instructions.
    • A. Attach open tubing clamp to tubing.
    • B. Fill tubing with sanitizer.
    • C. Attach sanitized tubing to the short curved end of your sanitized racking cane. Attach the black tip to the other end - it will help prevent sediment from getting sucked up. It will probably be a snug fit, but you can get it on there.
    • D. Pinch tubing clamp closed.
    • E. Remove screw-cap stopper and place racking cane into jug, just above the sediment at the bottom (“trub”).
    • F. Lower end of tubing not connected to racking cane into sink. Suction will force beer up and through the racking cane and tubing. Open tubing clamp, let sanitizer flow into sink until beer just starts to flow out of the tubing, then clamp shut. Open clamp on tubing, allowing beer to flow into pot with sugar solution. Tilt jug when beer level is getting low, but be careful in not sucking up the trub.
  7. Siphon Cider from pot into bottles, pinching tube clamp to stop ow after each bottle.
  8. Close bottles.
  9. Store in a dark place for 2 weeks.

4: Enjoy (Two Weeks Later)

You did it! You made beer.

  • Put beers in the fridge the night before you drink them.
  • Drink. Share with friends if you’re the sharing type.

 

 

Vendor Details

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Purchaser Experience

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  • 5% second woot
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  • 18% < 25 woots
  • 51% ≥ 25 woots

Purchaser Seniority

  • 3% joined today
  • 3% one week old
  • 1% one month old
  • 8% one year old
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  • 100% bought 1
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Percentage of Sales Per Hour

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Brooklyn Brew Shop Hard Cider Kits
$34.99 Sold Out Food, Beverages & Tobacco
$34.99 $49.99 USD false 1 Retail EA
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