Cider Kit Mangrove Jack's 2.4 kg (Strawberry-Pear)

Cider Kit Mangrove Jack's 2.4 kg (Strawberry-Pear)

Cider Kit Mangrove Jack's 2.4kg (Strawberry & Pear)

Mangrove Jack's Strawberry & Pear cider kit allows you to make up to 23L of flavourful, lightly carbonated fruit cider with an alcohol content of 4.7%. The kit includes concentrate, cider yeast, sweetener and an essence sachet — just add water and glucose. An excellent choice for both beginners and experienced home brewers looking to produce quality fruit cider quickly and easily. | cider kit, cider, Mangrove Jack's, strawberry pear cider, fruit cider, home cider making, cider yeast, cider concentrate, homebrew cider kit

Usage: Mangrove Jack's Strawberry & Pear cider kit is designed for home fruit cider production. The kit produces up to 23L of lightly carbonated cider with an alcohol content of 4.7%. The result is a golden-coloured strawberry and pear fruit cider that can be adjusted to dry, medium or sweet according to personal preference.

Features: The kit contains a liquid concentrate pouch, cider yeast (Mangrove Jack's), a sweetener sachet and an essence sachet (Cider Essence). Additionally, 1 kg of glucose (dextrose) is required for fermentation and extra glucose for priming (7g per litre). The sweetener sachet allows you to control the sweetness level: for dry cider, omit the sweetener sachet; for medium cider, add half the sachet; for sweet cider, add the entire sachet.

Preparation: Before starting, sanitise all equipment thoroughly. Remove the dry sachets (yeast, sweetener, essence) from the pack and set aside. Pour the liquid concentrate into the fermenter. Add 3L of boiling water and 1 kg of glucose, stir until completely dissolved. Top up the fermenter with cold water to 23L and mix well.

Check that the temperature of the mixture is between 18-28 °C. If too warm, place the fermenter in a cold water bath to cool. Once the correct temperature is reached, add the yeast sachet (YEAST) and the sweetener sachet (SWEETENER) and stir. Do not add the essence sachet (CIDER ESSENCE) at this stage.

Seal the fermenter with the lid and airlock. Ensure the airlock is filled with water. Allow to ferment at a stable temperature of 20-25 °C for at least 6 days. Lower temperatures will extend fermentation by several days; below 15 °C fermentation will stop entirely. Fermenting above the recommended temperature will reduce the quality of the final product.

Checking fermentation completion: measure sugar content with a hydrometer on two consecutive days. If the reading remains unchanged, fermentation is complete. A declining reading means fermentation is still active and more time is needed.

Once fermentation is complete, add the essence sachet (Cider Essence) to the fermenter and stir thoroughly. Leave for 24 hours to clarify. Then siphon the cider off the sediment into a clean fermenter. Prepare a glucose solution for priming (7g per litre of finished cider), dissolve in hot water and add to the cider. Mix thoroughly.

Bottle into sanitised pressure-rated bottles. Keep the bottled cider at room temperature for 5 days, then move to a cooler location. After a few days the cider is ready to drink.

Technical data: Weight: 2.4 kg. Finished volume: up to 23L. Alcohol content: 4.7%. Fermentation temperature: 20-25 °C. Minimum fermentation time: 6 days. Colour: golden. Flavour: strawberry and pear.

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