Muntons Premium Gold Autumn Blush Cider — Brewing Instructions

Brews 30 UK Pints • Approx. 5% ABV

These instructions are for the Muntons Gold Autumn Blush Cider Kit. Please read in full before you begin.

Equipment You'll Need

Brewing Steps

  1. Clean & sanitise all cider making equipment thoroughly using Harris SureSan No Rinse Sanitiser before you begin.
  2. Prepare the kit. Stand the cans in hot water for 5 minutes to soften the contents, then pour into your sanitised fermenter. Add 2 litres (3.5 pints) of boiling water and dissolve all contents fully.
  3. Top up. Add 13 litres (23 pints) of cold tap water to bring the total volume up to 17 litres (30 pints). Mix thoroughly to ensure everything is fully dissolved.
  4. Add the yeast & ferment. Add the special cider yeast included in the kit. Cover the fermenter and leave to stand for 7 days in a warm place (18–20°C / 65–70°F). Fermentation is complete when bubbles cease to rise. If using a hydrometer, fermentation is complete when the gravity remains constant below 1.010.
  5. Bottle or barrel. Transfer the cider using your syphon kit into bottles or a pressure barrel, then add priming sugar or Light Spraymalt:
    • Bottles: Add a rounded teaspoon of sugar (or equivalent spraymalt) per 500ml bottle.
    • Pressure barrel: Add a maximum of 85g (3oz) of sugar per 5 UK gallon barrel.
  6. Condition & clear. Store bottles or barrel in a warm place for 2 days, then move to a cool place for at least 14 days, or until the cider has cleared.

Serving & Storage

Serve chilled once clear. For a cleaner pour, decant into a jug before serving. For a cloudier, fuller-bodied cider, gently upend the bottle before opening.

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