cider, easy, fall, warm, festive,
Spice up your cocktail game & awaken your inner winemaker with this impressively simple Cran-Apple Cider!
Get your juice ready. Make sure your cranberry-apple juice is at room temperature, and then pour it into your clean gallon jug or fermentation container, if you're not making your cider directly in the juice bottle.
Add your sugar. You get to choose how sweet you’d like your final cider to be — just open the drink designer!
Shake well. Shake until the sugar is evenly mixed into your juice and almost entirely dissolved.
Add one full Brewsy bag. Then shake vigorously for 30 seconds to help wake up the yeast.
Put on the airlock. First, squeeze the rubber stopper into your gallon’s bottleneck, and then attach the plastic airlock. Fill the airlock with water, and then snap the hole-punched plastic part back on.
Put your cider in a warm, dark place. An attic, closet, or near your water heater are all good places. The ideal temperature is 75°F to 85°F. (The fermentation will take longer in cooler temperatures).
Now, fermentation is beginning. Fermentation will take approximately 5 days.
Tip: Once or twice a day, swirl your container to make sure the yeast make surface contact with all of the juice.
Wait 5 days, then taste-test. After 5 days, take a very small sip of your cider. Right now, the yeast haven’t been separated from your cider, so it won’t taste amazing just yet.
When you taste, taste primarily for sweetness. If it tastes dry enough for you, move on to the next step. If it still tastes too sweet, let it ferment for 3 more days, then repeat the taste-test.
Put your cider in the fridge. Take off the airlock and put the hole-punched cap on your gallon jug — or, simply use a loosened cap.
Tip — make sure you never fasten the cap of your gallon jug to prevent potentially explosive carbon dioxide buildup!
Wait two days while your cider is in the fridge.
During this time, the cold in your fridge is forcing the solids in your cider to the bottom of the container, making it easier for you to separate them in the next step.
Rack your cider. Slowly, pour your cider off of the sediment at the bottom.
Your goal is to remove as much of the sediment as possible, so try not to tip your jug back up until you’ve finished pouring.
Take a sip! Now, you can taste your cider! Cheers!
You may love it away, but you may find it tastes harsh or a bit off. Don’t worry! That's very normal with young alcohol. It will get better and better with time.
If it tastes bitter, you can quickly fix that by making a simple syrup.
Return your cider to the fridge with a loosened cap. Unlike store-bought wine, Brewsy doesn’t have any preservatives, so it needs to stay in the fridge with a loose cap unless it is properly prepared for room temperature storage.
If you’d like to bottle your cider for storage outside of the fridge, you can find out how to do that here.
Age your cider. The character of your cider will change significantly as it ages.
Harsh tastes or off-flavors will dissipate, and your cider will taste smoother and more flavorful. Age your cider for at least 2 weeks, racking it every about every 5 days (or whenever you see more sediment at the bottom).
Share your cider with our Brewsy communities, the First Pour Club and Club Brewsy. Another great resource is our incredible help guide.
Additionally, you can text HEYTHERE to our cell at (833) 218-0920 or email us firstname.lastname@example.org