Cider Kit Mangrove Jack's 2.4 kg (Passion Fruit-Peach)

Cider Kit Mangrove Jack's 2.4kg (Passionfruit-Peach)

Usage

The Mangrove Jack's Passionfruit-Peach Cider Kit is designed for making quality fruit cider at home. The kit contains everything needed for fermentation: concentrate, yeast sachet, sweetener and cider essence. Additionally, 1kg of glucose and glucose for refermentation must be purchased separately. The finished cider has an alcohol content of approximately 4.7% and a golden colour.

Features

The kit includes specially formulated Mangrove Jack's cider yeast, ensuring clean and stable fermentation. The sweetener sachet allows you to adjust the taste: for dry cider, omit the sweetener entirely; for medium-dry, add half the sachet; for sweet cider, add the full sachet. The cider essence is added only after fermentation is complete to preserve the aroma.

Preparation Instructions

1. Clean and sanitise all equipment and the fermenter.
2. Remove the dry ingredients (yeast, sweetener, cider essence sachets) from the kit and set them aside. Pour the liquid concentrate into the fermenter.
3. Add 3L of boiling water and 1kg of sugar or glucose to the fermenter. Stir thoroughly until completely dissolved.
4. Top up the fermenter with cold water to 23L and stir well. Check that the temperature is between 18–28°C. If necessary, place the fermenter in cold water to cool.
5. Once the temperature is 18–28°C, add the YEAST and SWEETENER sachets and stir. Do not add the CIDER ESSENCE at this stage.
6. Seal the fermenter lid and attach the airlock. Ensure the airlock is filled with water.
7. Allow to ferment at a steady warm temperature of 20–25°C for at least 6 days. Lower temperatures will extend fermentation time; below 15°C fermentation will stop entirely. Temperatures above the recommended range will reduce the quality of the finished cider.
8. Check the end of fermentation with a hydrometer: the reading should be 0 or below. Take two readings one day apart. If the reading remains unchanged, fermentation is complete.
9. Add the CIDER ESSENCE sachet to the fermenter, stir well and leave for 24 hours to clear.
10. Siphon the clear cider off the sediment into a clean fermenter. Prepare refermentation glucose: 7g of glucose per 1L of finished cider. Dissolve in hot water and add to the cider. Stir thoroughly.
11. Bottle into sanitised pressure-resistant bottles. Store at room temperature for 5 days, then move to a cooler place. After a few days, the cider is ready to drink.

Technical Data

Weight: 2.4kg Alcohol content: ~4.7% Finished cider volume: 23L Fermentation temperature: 18–28°C (optimal 20–25°C) Fermentation time: at least 6 days Refermentation: 7g glucose per 1L Manufacturer: Mangrove Jack's

Important: Follow the recommended dosage precisely. Check the expiry date. We recommend testing with a small batch first.

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