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cider, easy, fall
pour 3/4 gallon of apple juice into your personal 1 gallon container.
defrost your berries and, if whole, cut or crush into smaller pieces.
allow berries to reach room temperature before adding to your gallon container. write down your nutrition facts to use in the sweetness calculator. refrigerate for 12-24 hours (you can do so for longer if you want).
use the sweetness calculator to determine how much sugar to add and juice to remove. removing juice is necessary to give the cider enough room to breathe without bubbling over while fermenting.
once calculated, mix in appropriate amount of sugar and remove appropriate amount of apple juice for headroom.
add brewsy bag.
apply the airlock and leave the container somewhere dark and warm (75-77°F is best) for 3 days.
remove fruit by racking juice into a different bottle. move to the fridge for 48 hours.
after 48 hours in the fridge, pour cider off the sediment that has gathered in the bottom of the bottle (best to pour into an extra empty bottle or large bowl, rinse out the original bottle, and then return cider to newly rinsed bottle).
enjoy! your cider will continue to improve with age!