Name: BLVD Kitchen & Bars Crispin Original Cider Recipe
Cook time: 24 h
Total time: 24 h
Yield: 12 servings
Ingredients: 3.8 cups fresh apple juice (unpasteurized or from concentrate); 0.2 cups filtered water; 0.25 cups white sugar (sucrose) or light corn sugar (dextrose); 0.25 tsp acid blend (or small amount citric acid); 0.25 tsp yeast nutrient; 0.5 tsp pectic enzyme; 0.5 tsp campden tablet (potassium metabisulfite) - optional (sanitizing/sterilizing); 1 tsp champagne yeast (or cider yeast such as Lalvin EC-1118); 1 tbs priming sugar (for light carbonation) - dissolved in 2 tbsp hot water; 12 to taste bottles (12 oz / 355 ml) and caps or swing-top bottles

Tullia Brut Prosecco

Med Bag of Chips

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Thoroughly sanitize a 1 gallon (3.8 L) carboy or fermenter, an airlock, spoon, and all utensils. If using store-bought pasteurized apple juice you can skip Campden; if using fresh-pressed juice you can add the Campden to kill wild organisms and wait 24 hours before adding yeast.

Sanitize and prepare

Pour 3.8 cups (about 1 gallon equivalent scaled down) of apple juice into the sanitized fermenter. Add 0.2 cups filtered water if the juice is very concentrated or to make headspace management easier. Stir in 0.25 cups white or light corn sugar to increase fermentable sugars to achieve a higher original gravity similar to Crispin (~1.050–1.055). Add 0.25 tsp acid blend (or small pinch citric acid) to balance sweetness and retain a crisp profile. Add 0.25 tsp yeast nutrient to ensure a healthy fermentation and 0.5 tsp pectic enzyme to help clear the cider and reduce haze. If using Campden, crush and dissolve 0.5 tsp (equivalent to ~one small crushed tablet) into the juice now and let sit for 24 hours covered with a sanitized cloth or fitted airlock to allow sulfite dissipation before pitching yeast.

Prepare juice and adjustments

After any Campden rest (if used), check that the juice temperature is between 60–70°F (15–21°C). Rehydrate and prepare the champagne or cider yeast according to the manufacturer's instructions (usually rehydrate in warm water for a few minutes). Pitch 1 tsp of yeast into the juice, gently stir to aerate (shake the carboy briefly or stir vigorously for 1–2 minutes) to supply oxygen for the yeast's initial growth phase.

Check temperature and pitch yeast

Fit the airlock and ferment in a dark, temperature-stable place at about 60–68°F (15–20°C). Active fermentation should begin within 24–72 hours and will produce bubbles/foaming. Allow primary fermentation to continue until activity slows significantly (usually 7–14 days for a cider at this scale).

Primary fermentation

Once fermentation slows and the specific gravity is stable for 2–3 days (target final gravity around 0.995–1.005 depending on yeast and sugars), rack the cider off the sediment (lees) into a secondary sanitized carboy for clearing. Add a small amount of pectic enzyme earlier to help clearing; if additional clearing is desired, cold-condition (lager) the cider in a cool place (35–45°F / 2–7°C) for 1–4 weeks to drop particulate and develop a crisper profile.

Racking and conditioning

Dissolve 1 tablespoon priming sugar in 2 tablespoons hot water, cool, and add gently to the racked cider just before bottling (this amount gives light-to-moderate carbonation for about 1 gallon). Fill sanitized 12 oz (355 ml) bottles, leaving about 1 inch (2–3 cm) headspace, and cap or seal. Use about 12 bottles for a gallon yield.

Prime and bottle

Allow bottles to condition at room temperature (60–70°F / 15–21°C) for 1–2 weeks to build carbonation. After conditioning, chill bottles for 24–48 hours before tasting; cold temperatures help the cider present as crisp and clear like Crispin Original.

Bottle conditioning

Store finished bottles in a cool, dark place. Serve chilled (about 45–50°F / 7–10°C) in a tulip or pint glass. If you want a drier finish, ferment a bit longer or reduce priming sugar; for a sweeter product, back-sweeten carefully (stabilize first with potassium sorbate and sulfite) before bottling.

Storage and serving

fresh apple juice (unpasteurized or from concentrate)

filtered water

white sugar (sucrose) or light corn sugar (dextrose)

acid blend (or small amount citric acid)

yeast nutrient

pectic enzyme

campden tablet (potassium metabisulfite) - optional (sanitizing/sterilizing)

champagne yeast (or cider yeast such as Lalvin EC-1118)

priming sugar (for light carbonation) - dissolved in 2 tbsp hot water

bottles (12 oz / 355 ml) and caps or swing-top bottles

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Make Crispin Original Cider Recipe in just 24h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Crispin Original Cider Recipe

Descriptors

Tasting Notes

Food Pairings

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