Clean and sanitise all equipment that will come into contact with your brew.
Add the Coopers Apple Cider and half of the Coopers Dextrose (500g) to the FV and stir using a clean
and sanitised spoon.
Fill the Fermenting Vessel (FV) with cool water to the 7L mark, and stir.
Add hot or cold water to achieve a temperature of between 21°C– 27°C and fill to the 10L mark.
Add the Cider Yeast and fit the lid

Ferment temperature should be as close to 18°C– 27°C if possible.
Once the foam has subsided around day 4, add the Solero Hops (we recommend wrapping them in a
mesh cleaning cloth, pulled straight from the wrapper).
Fermentation should take 5-7 days.
Fermentation has finished once the specific gravity is stable over 2 days.
Expected readings should finish in the range of 1000 – 1005.

Gently fill clean PET bottles to about 3cm from the top.
Add 2 carbonation drops per bottle and secure the caps.
Store the bottles upright in a location out of direct sunlight at or above 18°C

After at least two weeks, check for sufficient carbonation by squeezing the bottles.
Bottles kept unrefrigerated should improve in the short term.
When ready to drink, chill the bottles upright.
The chilled beer may be poured into clean glassware, leaving the sediment behind.
Expect the alcohol content to be approximately 4.2% ABV