Welcome to MR.BEER® - KT's Caramel Apple Cider

KT's Caramel Apple Cider

Remember the smell of Grandma’s apple pie cooling on the windowsill? This delicious golden brew will instantly take you back to those good old days. High in alcohol content, be ready for this unique apple treat to make you feel warm all over. Brew up a batch for a truly unforgettable experience.

RECIPE INCLUDES:
1 Can Archer's Orchard Hard Cider
1 Can Golden Wheat UME
1 Packet Dry Cider Yeast
1 Packet One-Step™ Sanitizing Cleanser

YOU PR0VIDE:
2 Cups Light Brown Sugar
1 Cup Granulated White Sugar
1 Teaspoon Pumpkin Pie Spice

Step 1: Sanitizing
Follow the steps outlined in your MR.BEER® BEER KIT INSTRUCTIONS. (You can find a copy of these instructions to download by clicking on the "Kits" tab of the website.)

Step 2: Brewing
2.1. Fill keg with cold water to the 4-quart mark on the back.

2.2. Place unopened can of UME in hot water to make the liquid easier to pour.

2.3. Using the sanitized measuring cup, place 4 cups of water into a clean 3-quart pot.

2.4. Bring to a boil, add 1 tsp. of pumpkin pie spice, then remove from heat. Add 2 cups brown sugar and stir to mix well.

2.5. Stir cider mix, UME and 1 cup granulated white sugar into mixture.

2.6. Pour mixture into keg. Bring the volume of the keg to the 8 quart mark by adding more cold water. Stir vigorously to mix well.

2.7. Sprinkle yeast into keg and allow to sit for 5 minutes. Stir vigorously again, then screw on lid.

2.8. Ferment by placing the keg out of direct sunlight and in a location with a consistent temperature. Allow beer to FERMENT A MINIMUM OF TWO WEEKS at room temperature (between 73°-81°F).

NOTE: WHEN YOUR CIDER HAS CLEARED IT'S READY TO BOTTLE.

Step 3: Bottling & Carbonating
3.1. For carbonated cider add white granulated sugar to bottles in the amounts shown below.

BOTTLE SIZE / SUGAR AMOUNT
12 ounce bottles use 1/2 tsp.
16 ounce bottles use 2/3 tsp.
22 ounce bottles use 1 tsp.
1 liter/quart bottle use 1 1/3 tsp. (Included with Premium Edition)
2 liter bottles use 3/4 tbsp.
3 liter bottles use 1 1/3 tbsp.

3.2. While holding bottle at an angle fill each about 2 inches from the top. To minimize amount of sediment transferred into the bottles, do not unnecessarily move your keg while bottling.

3.3. Place caps on bottles, hand tighten, and then shake gently to dissolve sugar.

3.4. Place bottles upright and out of direct sunlight and in a room with a consistent room temperature. (Between 73°-81° F)

Allow a MINIMUM of 7 days at room temperature to carbonate cider. For optimal carbonization let cider sit for 2-3 weeks.

CAUTION: TOO MUCH SUGAR AND/OR BOTTLING YOUR CIDER TOO EARLY MAY RESULT IN GUSHING OR BURST BOTTLES DUE TO OVER-PRESSURIZATION. TOO LITTLE SUGAR WILL RESULT IN FLAT CIDER.

Step 4: Conditioning
Follow the steps outlined in your MR.BEER® BEER KIT INSTRUCTIONS.



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