On The Rocks Cider Kit — Brewing Instructions

Read these instructions carefully and in full before you start. On The Rocks Cider Kits are very easy to use — the most important thing is to ensure that everything you use is absolutely clean.

Browse the full On The Rocks Cider Kit range, including Pear, Peach & Mango, Apple, Raspberry & Lime, Blueberry, Mixed Berry, and Spiced Apple.

Preparation

  1. Read all instructions thoroughly before starting.
  2. Clean all equipment prior to starting, preferably with a no-rinse sanitiser.
  3. Place 1.3kg of Brewing Sugar into your fermentation vessel. We strongly advise using Brewing Sugar for better results.
  4. Place the can into warm water to loosen the extract inside, open from the bottom and empty into the fermentation vessel.
  5. Rinse the can thoroughly and add a further 6 pints of boiling water. Top up to the 5 gallon mark by adding 30 pints of cold water.
  6. Sprinkle the Cider Yeast onto the wort, stir to mix well, then cover with the vessel lid.

Fermentation

  1. Leave the fermentation vessel to stand at 18–24°C. Fermentation should take 5–7 days and is complete when a hydrometer reading remains constant below 1000.
  2. Once fermentation is complete, transfer the cider into a second fermentation bin (ideally with a tap), leaving as much sediment behind as possible.
  3. Add the fruit add-back pack and stir to mix, then proceed to bottling or kegging.

Bottling & Kegging

  1. If barrelling: add 3oz of sugar and stir well to dissolve. Transfer to your barrel and leave to stand.
  2. If bottling: add 5oz of sugar and stir well to dissolve. Siphon into bottles and ensure bottles are sealed tightly.
  3. Keep barrels and bottles at approx. 70°F (21°C) for 5 days to condition, then move to a cooler place to clear. Once clear, it is ready to drink!

Safety Precautions

  • Use only pressure-resistant, reusable bottles free from scratches and cracks.
  • Do not rely solely on a fixed fermentation time or airlock bubbling — always measure the initial and final density with a hydrometer.
  • Never add too much sugar when bottling.
  • During secondary fermentation, store bottles and kegs in a separate, closed room with a stable temperature, away from busy areas.
  • Never store filled bottles or kegs in direct sunlight.