Beginner’s Guide to Craft Cider Kits

Crafted Series Cider Making Kits

Craft cider making is simple with a cider ingredient kit. The kit includes the cider concentrate, yeast, flavouring, and sweetener needed to make approximately 23 litres of cider.

Cider-making equipment, dextrose, bottles, cleaner, and sanitizer are sold separately.

What You Need

Your cider kit includes:

  • Cider concentrate
  • Cider yeast
  • Flavouring
  • Sweetener
  • Instructions

You will also need:

  • 1 kg of dextrose
  • Fermentation bucket, minimum 25 L
  • Large mixing spoon
  • Thermometer
  • Hydrometer
  • Siphon and tubing
  • Cleaner and sanitizer
  • Strong cider, beer, or PET bottles
  • Small funnel, optional

Use only food-grade equipment and bottles made for carbonated drinks.

Before You Start

Clean and sanitize all equipment that will touch the cider.

This includes:

  • Fermentation bucket
  • Lid
  • Mixing spoon
  • Siphon
  • Tubing
  • Bottles

Keep the fermentation area between 18°C and 24°C.

Step 1: Add the Cider Concentrate

Open the pouch carefully.

Remove the three packets:

  • Yeast
  • Flavouring
  • Sweetener

Pour the liquid cider concentrate into the sanitized fermentation bucket.

Rinse the pouch with warm water and add the rinse water to the bucket.

Step 2: Add Hot Water and Dextrose

Boil 3 litres of water and pour it into the bucket.

Add 1 kg of dextrose.

Stir until fully dissolved.

Step 3: Add Cold Water

Add cold water until the total volume reaches 23 litres.

Stir well.

Wait about 10 minutes for the temperature to become stable.

Step 4: Add the Yeast

Make sure the cider mixture is below 25°C.

Add the cider yeast and stir.

Do not add the flavouring or sweetener yet. They are added later.

Step 5: Ferment the Cider

Place the lid loosely on the bucket.

When using a lid with an airlock, seal the lid and half-fill the airlock with sanitized water.

Leave the cider to ferment for 7 days at 18°C to 24°C.

Do not remove the lid during fermentation.

Some foaming during the first few days is normal, so place the bucket on a washable surface.

Step 6: Check Fermentation

After 7 days, check the specific gravity with a hydrometer.

The cider is ready when the reading is:

  • Apple cider: 1.002 or below
  • Pear cider: 1.007 or below

When the reading is too high, wait another 2 to 3 days and test again.

Never bottle cider before fermentation is complete.

Step 7: Add Flavouring and Sweetener

Once fermentation is complete:

  1. Remove about half a jug of cider.
  2. Add the flavouring and sweetener packets.
  3. Mix well.
  4. Slowly pour the mixture back into the bucket.
  5. Stir gently without disturbing the sediment.
  6. Leave the cider for 24 hours.

Step 8: Prepare the Bottles

Clean and sanitize all bottles and siphoning equipment.

Use only:

  • Swing-top bottles
  • Strong beer bottles
  • PET bottles with screw caps

Do not use damaged, cracked, or lightweight glass bottles.

Step 9: Add Priming Sugar

Add one heaped teaspoon of sugar to each 500 ml bottle.

Then siphon the cider into the bottles.

Leave approximately 5 cm, or 2 inches, of space at the top.

Seal the bottles.

An alternative method is to dissolve 235 g of dextrose in a second sanitized bucket, siphon the cider into it, mix gently, and then bottle.

Step 10: Carbonate and Condition

Store the bottles upright in a warm place for 1 week.

Then move them to a cool, dark place so the cider can clear.

The cider is ready when clear, but it will improve with another 2 weeks of conditioning.

Serving and Storage

Serve the cider chilled.

Pour slowly in one smooth motion to avoid moving the natural sediment at the bottom of the bottle.

For best quality, drink the cider within 3 months of bottling.

Common Cider-Making Problems

Fermentation Is Slow

Possible causes:

  • Temperature is below 18°C
  • Yeast is too cold
  • The lid was opened too often

Move the bucket to a warmer area and allow more time.

Fermentation Stopped

Fermentation may stop below 15°C.

Warm the bucket gradually and check the hydrometer again.

Cider Is Too Sweet

Fermentation may not be complete.

Wait another 2 to 3 days and test again before adding flavouring or bottling.

Cider Is Flat

Possible causes:

  • Not enough priming sugar
  • Bottles are too cold
  • Bottles have not conditioned long enough
  • Caps are not sealed properly

Keep bottles warm for the first week.

Cider Is Over-Carbonated

Possible causes:

  • Too much priming sugar
  • Cider was bottled too early
  • Fermentation was not complete

Handle pressurized bottles carefully and keep them cool.

Cider Has an Unpleasant Taste

Possible causes:

  • Poor sanitation
  • Temperature above 24°C
  • Contaminated equipment
  • Not enough conditioning time

Clean and sanitize carefully and keep the fermentation temperature stable.

Beginner Cider-Making Tips

  • Read all instructions first.
  • Clean and sanitize everything.
  • Keep the temperature between 18°C and 24°C.
  • Use a hydrometer.
  • Add only the yeast at the beginning.
  • Add flavouring and sweetener after fermentation.
  • Never bottle before fermentation is complete.
  • Use strong bottles made for carbonated drinks.
  • Do not add extra priming sugar.
  • Give the cider time to clear and condition