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Homemade Hard Cider
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Hard Cider

This simple hard cider recipe is perfect for the beginning home brewer.
Prep Time15 minutes
Cook Time30 minutes
Fermentation Time14 days
Total Time14 days 45 minutes
Course: Drinks
Cuisine: American
Keyword: Hard Cider
Servings: 10 bottles (1 gallon)
Author: Ashley Adamant

Equipment

  • 1-gallon fermentation vessel e.g., glass carboy or fermentation bucket
  • Rubber bung & airlock
  • Siphon and tubing for racking and bottling
  • Bottles beer bottles, Grolsch bottles, wine bottles, etc.
  • Bottle caps and capper
  • One Step Sanitizer

Ingredients

  • 1 gallon fresh-pressed apple cider without preservatives
  • 1 packet cider yeast e.g., Safcider, Red Star Premier Blanc
  • 1 tsp yeast nutrient optional, but recommended
  • 1/2 tsp Pectic Enzyme optional, for clarity
  • 1-2 Campden tablets optional, for sterilizing cider

Instructions

  • If using fresh cider, ensure it’s free from preservatives (check the label for potassium sorbate).
  • Pour the cider into a clean fermentation vessel.
  • Sterilize the Cider (optional): If you want to kill off wild yeast and bacteria, add 1 Campden tablet per gallon of cider and wait 24-36 hours before proceeding. I don't do this, but some people prefer it. Alternatively, heat pasteurize the cider at 165°F (74°C) for 10 minutes. This will kill wild yeasts but may remove some flavor.
  • Add 1/2 tsp of pectic enzyme to help clarify the cider by breaking down apple fiber.
  • If desired, add 1 tsp of yeast nutrient to help the yeast thrive.
  • Add your chosen cider yeast (typically one packet for 1 to 5 gallons).
  • Pour everything into a fermentation vessel. Attach a rubber bung and airlock to the fermentation vessel. The airlock allows CO2 to escape while preventing contaminants from entering. Place the fermenter in a cool, dark location (around 60°F/15°C is ideal). Fermentation should begin within 1-2 days. The cider will start bubbling through the airlock as yeast converts sugar into alcohol.
  • Allow fermentation to continue for 1-2 weeks, until bubbling slows or stops. During the first few days, monitor the airlock for clogging. If the cider foams up into the airlock, clean it out to avoid messes.
  • Rack the Cider (Optional): After fermentation slows (usually 2 weeks), there will be a layer of sediment (called lees) at the bottom. Use a siphon to transfer the cider to a new fermentation vessel, leaving the lees behind. This helps improve clarity and reduces off-flavors. If you’re bottling soon, you can skip this step.
  • Secondary Fermentation (Optional): If you racked the cider, allow it to ferment and clarify for another 2-4 weeks.
  • Before bottling, finish the cider by leaving it as is, or adding sugar based on the choices below.
  • For dry cider: Bottle directly without any added sugar for a 4-6% ABV dry cider.
  • For carbonated cider: After fermentation, add 1 ounce of corn sugar per gallon, dissolve in a bit of hot water, and add it to the cider. This will encourage carbonation in the bottle.
  • For sweet cider: Add sugar (brown sugar, honey, or maple syrup) to taste after fermentation finishes. To prevent further fermentation, you can add 1/2 teaspoon of potassium sorbate per gallon to stop yeast activity.
  • Clean and sanitize your bottles (beer, wine, or Grolsch bottles all work). Use a siphon to fill the bottles up to the neck of the bottle, leaving about 1-2 inches of headspace. Seal with caps or corks, depending on your bottle choice.
  • Bottle age the cider before opening. For a still cider with no added sugar, age for 3-6 months in a cool, dark space. For a carbonated cider with added sugar, let it carbonate at room temperature for about a week, then refrigerate to avoid over-carbonation.

Notes

Wild Yeast vs. Commercial Yeast:
You can let the wild yeasts present on the apples ferment the cider naturally, but it will likely lead to inconsistent results and off-flavors. Using a cider yeast will give you more predictable and controlled results. Popular strains like Safcider are great for a clean, traditional cider flavor.
Apple Selection:
The quality of the apples you use is critical. If you can, opt for a mix of apple varieties:
  • 30-60% Neutral Apples (e.g., Baldwin, Red Delicious)
  • 10-20% Tart Apples (e.g., Granny Smith, Jonathan)
  • 10-20% Aromatic Apples (e.g., McIntosh, Golden Russet)
  • 5-20% Astringent Apples (e.g., Crab Apples or wild apples for tannin content)
This blend creates a balanced, flavorful cider with both complexity and depth.
Cider Yeast Strains:
  • Red Star Premier Blanc: Neutral flavor, dry finish.
  • Lalvin EC-1118: Another neutral, dry yeast strain.
  • Lalvin 71B or Cote des Blancs: Adds fruity, aromatic flavors to the cider.
Sanitation: Sanitation is key to ensuring you don’t introduce harmful bacteria (like acetobacter, which turns cider into vinegar). Clean all equipment, including fermenters, siphons, and bottles, with a no-rinse brewing sanitizer to avoid contamination.
Sugar & Alcohol Content: Apples have relatively low sugar content compared to other fruits like grapes, so your cider will generally have an alcohol content of 4-6%. If you want to increase the alcohol content, you can add additional fermentable sugars (like honey or corn sugar), but be cautious not to add too much or the cider will taste too sweet.
Optional Variations:
  • Perry (Pear Cider): Use pears instead of apples for a different sugar profile and naturally sweeter taste.
  • Honey Cider (Cyser): Add 1/4 lb of honey per gallon for a slightly sweeter, fuller cider.
  • Hopped Cider: Dry hop with a low alpha acid hop for a fresh, floral flavor.
  • Fruity Cider: Experiment with fruits like pomegranate, peach, or berries for added flavor.
  • Herbal Cider: Add herbs like lavender, basil, or chamomile for a unique twist.
 

Nutrition

Serving: 1bottle | Calories: 155kcal | Carbohydrates: 10g | Sodium: 15mg | Sugar: 10g