Muntons Premium Gold Autumn Blush Cider Instructions

  1. Clean and sterilise all cider making equipment.

  2. Stand cans in hot water for 5 minutes to soften contents, then pour can content into the sterilised fermenter.

  3. Add 2 litres (3.5 pints) boiling water - dissolve all contents in fermenter.

  4. Add 13 litres (23 pints) of cold tap water to bring the volume up to 17 litres (30 pints) and thoroughly mix to ensure all contents are fully dissolved.

  5. Sprinkle the special cider yeast and cover the fermenter and leave to stand for 7 days in a warm place (between 18- 20 °C).

  6. Fermentation will be complete when bubbles cease to rise (if you use a hydrometer, when the gravity remains constant below 1010°).

  7. Transfer the cider into bottles or a pressure barrel and add a teaspoon of sugar to each 500ml bottle, or a maximum of 70 grams per 23L pressure barrel. (Light Spraymalt may be used instead of sugar)

  8. Stand bottles or barrel in a warm place for 2 days, then allow 14 days in a cool place or until the cider has cleared.

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