Cider

CIDERMAKING

As anyone who has left apple cider around for a couple of months knows, it can turn into alcohol on its own.  The natural yeast on the skins will commence fermentation on their own.

For a higher quality product, and quicker results, we strongly recommend the addition of yeast (at the very least).

The following recipe is for those who want a little more control over the process and the end product.

Basic Hard-Cider Recipe:

This is a 1 gallon recipe.  Scale up all ingredients (*except yeast) to whatever size batch you want. 

*1 pack of yeast is enough to ferment 1-10 gallons of cider per pack.  (Do not attempt to store any unused portion of yeast.)

1 Gallon fresh pressed cider (NO Preservatives, and unpasteurized if possible)

8-16 oz. Corn Sugar (or malt extract, honey etc.)

½ tsp. Pectic enzyme

½ tsp. Yeast Nutrient

(Optional)  1 campden tablet (crush) OR 1/8 tsp Potassium Metabisulfite

1 package Champagne Yeast

Mix all ingredients (Except YEAST) into a sealable fermenting vessel and allow to sit for 24 hours.

During this time, the Campden tablet/sulfite is killing the wild yeasts already present on the apple skins.

When the campden has de-activated 24 hrs later, add 1 pack of champagne yeast and attach airlock (1/2 filled with water).

Ferment at 60-75 F.

The yeast will begin to ferment the sugar and produce sediment, (which will drop to the bottom), alcohol, (Our real goal here :) and Carbon Dioxide (CO2) which escapes through the airlock, without allow harmful bacteria to enter.

After 1-2 weeks bubbling in the airlock will subside (1+ minute between bubbles) and it’s time to bottle.

For Apple Wine:

Transfer into another clean fermenter and wait 2 weeks.

Then add 1 campden tablet per gallon and bottle in wine bottles.

*For apple wine you may also add an additional 10 oz. of sugar during the first step, and ferment an additional 1-2 weeks*

For Sparkling (Carbonated) Hard Apple Cider:

Add one ounce of dextrose (brewer’s sugar) per gallon of cider, mix in and bottle (in beer bottles, with caps).  Allow to sit for 2+ weeks @ 60-75 F. to carbonate.  Chill and enjoy.

Please contact us or call our toll-free brewing hotline at 1-888-BREWING for more detailed info.

 *Stay tuned, we will be updating the cidermaking section with more heplful info as time permits.

Contact us if you have any tips to add to our cidermaking page!