Magnum Elderflower Cider Making Kit

Magnum Elderflower cider kit produces 23 litres of superb cider in less than 14 days.
Magnum cider kits are produced from high-quality European juices.
Requires 1.3kg of Brewing Sugar

MAGNUM CIDER KITS - INSTRUCTIONS

YOU WILL NEED

• A suitable home brew cleaner/steriliser
• 1.3 kg of brewing sugar
• A fermenter holding at least 23-25 litres
• An airlock and suitable bung to hold it
• An extendable syphon (or just a tube)
• 30 bottles with suitable corks/caps

OPTIONAL ITEMS

• A large funnel helps add ingredients. 
•  A heat pad to control the temperature of your brew.
• A hydrometer is an essential tool to track the progress of your brew.
• A twin lever capper makes easy work bottling.

 LET'S GET STARTED

•  Add 5-6 litres of hot water to your cleaned and sterilised fermenter (lukewarm if glass), 
• Add 1.3 kgs of brewing sugar. 
• Mix well until completely dissolved.
•  Add the juice from the cider kit.
•  Rinse the cider kit using hot water to collect the juice left in the can.
• Top up to 5 gallons in your fermenter, utilising a mix of hot and cold water to achieve a temperature range between 25 - 30 C. 
• Mix well.
•  Mix cider yeast/sweetener (sachet no.1). 
• Seal the fermenter and fix an airlock half filled with water. 
• Leave to ferment at a constant temperature between 20-28 C.
• Fermentation typically takes a week.
• If the temperature is more relaxed, it may take a few more days.
•  
• Note: Always consider any risk of leaks or frothing when choosing a place for the fermenter.

AFTER FERMENTATION (7-10 DAYS)

• Use a hydrometer to ensure that fermentation is completed. 
• The Reading should be 1000 or lower, and there should be no more activity (bubbles in the airlock). If necessary, wait another day and re-check. 
• For best results, rack off to another container to remove sediment. 
•  Add the second cider flavouring (sachet marked X) and mix well.
• For sparkling cider, transfer to cider bottles (leave 2-3 cm headspace), add one teaspoon of sugar per 750ml and seal with crown caps. 
• Store the cider between 20 C and 30 C for five days for secondary fermentation. 
• Then leave it to rest and give it time to clear. 
• For best results, chill your cider before serving. 

• Note: If you prefer a still cider, leave it up to a week longer to clear (or use an optional fining agent such as Alcotec Turbo Klar for 24-hour perfect results) before bottling, then transfer to any bottle and don't add sugar to the bottles. 
• You can then use any closure (wine cork, screw cap etc).