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Cider Kits
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September Cider Will Be Available at Cider Day - 09/03/16

Also Available at Harvestfest - 10/01/16.

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).


Fresh-Pressed Apple Cider

  • Strange Brew Exclusive Pressing
  • No Preservatives.
  • UnPasteurized.
  • Pick-up in Marlboro only. 
  • Pick-up at Cider Day on 09/03/16, or Harvestfest 10/01/16
  • Cider is "on-tap", bucket not included.
  • Bucket of Cider Deal: 5 gallons of Cider in a New  6.5 Gallon Fermenting Bucket w/ Lid = $46.00 ($42.50 prepaid cash)
  • Bring your own Bucket/Carboy or buy one here. Many sizes available.


Fresh Apple Cider

Sold per Gallon. Pre-Order Prices:

1 gallon: $6.95

Full 1 gallon Jug w/ Cap and Airlock: $10.99

5+ Gallons: $5.95 per gallon

20+ Gallons: $4.95 per gallon

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!


Sort by: Product Price Default
Yeast Nutrient 4 oz.
Use 1 tsp per gallon.
Our price: $2.99
Cidermaking: Fresh Pressed Cider (Pick-Up in Marlboro, Ma Only)
Our price: $6.95
Winemaker's Additive Pack
Contains the most frequently used additives. (great for cider & mead too!)
Our price: $15.95
5 Gallons Cider with Fermenting Bucket (Marlborough Pick Up Only)
5 Gallons of Unpasteurized Cider With Fermenting Bucket
Our price: $46.00

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