Can I buy these products online?

Yes, Make Your Own products are available online exclusively through the Range website here.

I bought a 'Make Your Own' Cider Kit and equipment starter kit. Can this be used for brewing anything other than cider?

Yes, one of the advantages of the 'Make Your Own' system is that it can be used to brew any of our beer, wine & cider kits using all the same equipment.

Why is cleaning & sterilization so important?
Because spoilage bacteria are everywhere and will ruin your cider.
What temperature do you have to keep the fermentation at?

The perfect temperature is 'warm room temperature' between 20-25C constant day and night. If the temperature drops too low then fermentation will slow down and perhaps even stop completely. If the room temperature is above 25C cider quality will be reduced. Above 30C can kill the yeast. Good temperature control and thorough sterilization are the two golden rules to homebrewing.

Why is it taking so long to ferment?
Providing you used 3 litres boiling water at the start, the only reason for a slow fermentation is where the temperature dropped below 20C at some time during the fermentation period. Check room temperature especially first thing in the morning and make sure the fermenter is not standing on a cold floor.
I have brewed the cider in the fermenter for the seven days specified in the instructions. How do I know if it is ready to transfer to bottles?

As long as you have followed the instructions and kept the cider at the recommended temperature then your cider will be ready to bottle. Its important to taste the cider - it should taste bone dry and not taste sweet. Also there should be no bubbles rising to the top of the brew. If in doubt, leave it to ferment for an extra 3 days then repeat tasting.

What do I do if I disturb the sediment when trying to syphon from the bucket to my bottles?
Just carry on! The sediment will resettle in the bottles.
I have made a batch of 'Make Your Own' cider but will be away from home for some while, how long will the cider keep in the bottles?

For best results we reccommend drinking within 3 months of making, however it's perfecty safe to drink up to 6 months after making. In fact if left for 4 weeks before drinking, the taste improves!  

My cider, tastes like vinegar. What have I done wrong?
You have found the most common problem that can occur when brewing your own cider. Your cider has become contaminated by bacteria. Unfortunately there is nothing that can be done to save this batch, please throw it away. To avoid this problem it is vital that great care is taken to sterilize all equipment used during the fermentation and bottling process and do not remove the bucket lid during fermentation.
Why is my cider flat when I open the bottles?
Assuming you did add the correct amount of priming sugar into each bottle then it will be because the temperature was too low during the first week of bottle storage. If this happens then move bottles back to a warm place for a further week and re-suspend the yeast every couple of days by giving each bottle a sharp twist whilst inverted.
Why does my cider gush when I open the bottles?
Most likely because primary fermentation had not finished in the bucket or you added too much sugar at bottling. If this happens then chill remaining bottles to 2C, open bottles gently to release pressure then re-seal when warmed to 10C.
How should I store my Cider?
Store your cider in a cool dark place in an upright position.
If I want to transfer my cider into a barrel rather than barrels, how much sugar should I add to it?

We advise that If using a pressure barrell we would recommend adding 80g of sugar per 5-gallon barrel (approx 22.5L) if making a cider or lager, or 60-70g if you are making any of the other beers. For this you can use ordinary granulated white table sugar (sucrose). Dextrose brewing sugar can also be used for this purpose but is not essential.

Are the cider kits suitable for vegetarians?

Yes all of the cider & beer kits are all suitable for vegetarians

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