Cider Kit Mangrove Jack's 2.4 kg (Pear)

Mangrove Jack's Pear Cider Kit 2.4 kg produces up to 23 L of golden cider with 4.7% ABV. The kit includes cider yeast, sweetener, and flavour essence — simply add water and glucose and enjoy freshly made pear cider in as little as 2 weeks.

Usage

The Mangrove Jack's Pear Cider Kit is designed for home cider making. The kit contains concentrate, cider yeast, a sweetener sachet, and a flavour essence sachet. In addition, you will need 1 kg of glucose (dextrose) for primary fermentation and additional glucose for bottle conditioning (7 g per litre).

This kit produces up to 23 litres of golden pear-flavoured cider with 4.7% ABV.

Preparation

Wash and sanitise all equipment that will come into contact with the ingredients.

Remove the dry ingredients (yeast sachet, sweetener sachet, flavour essence sachet) from the concentrate pouch and set them aside. Pour the liquid concentrate into the fermentation vessel.

Add 3 litres of boiling water and 1 kg of glucose to the fermentation vessel. Stir thoroughly until everything is fully dissolved.

Top up the fermenter with cold water to a total volume of 23 litres and mix well. Ensure the liquid temperature is between 18–28 °C. If necessary, place the fermenter in a cold water bath to cool the mixture.

Once the temperature is 18–28 °C, add the YEAST sachet and the SWEETENER sachet and stir well. Do not add the CIDER ESSENCE yet.

Sweetener usage according to desired taste:

• For dry cider – do not add sweetener
• For semi-dry cider – add half of the sachet
• For sweet cider – add the entire sachet

Close the fermenter with the lid and install the airlock. Fill the airlock with water.

Allow the cider to ferment at a steady temperature of 20–25 °C for at least 6 days. Lower temperatures will extend fermentation time; fermentation will stop completely below 15 °C. Excessively high temperatures will negatively affect cider quality.

When fermentation appears finished, check the sugar level with a hydrometer. The reading should be 0 or below. Take two readings 24 hours apart.

• If the reading continues to drop, fermentation is still ongoing — wait longer.
• If the reading remains stable, fermentation has finished.

Add the CIDER ESSENCE sachet to the fermenter and stir. Allow the cider to clarify for 24 hours.

Siphon the cider off the sediment into a clean fermentation vessel.

Prepare the bottle-conditioning glucose solution: dissolve 7 g of glucose per 1 litre of finished cider in hot water and add it to the cider. Mix thoroughly.

For bottling, use sanitised bottles capable of withstanding high pressure. Store the bottles at room temperature for 5 days, then move them to a cooler place. The cider will be ready to drink after a few more days.

Technical Specifications

Brand: Mangrove Jack's
Type: Pear cider kit
Weight: 2.4 kg
Yield: up to 23 L of finished cider
Alcohol content: 4.7% ABV
Colour: golden
Fermentation temperature: 20–25 °C
Fermentation time: minimum 6 days

Additional ingredients required (not included):
1 kg glucose (dextrose), glucose for bottle conditioning (7 g/L), bottles

Kit contents:
concentrate, cider yeast, sweetener sachet, flavour essence sachet

Important: Follow the recommended dosage precisely. Check the expiration date. Store in a cool and dry place.

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