Deep Cut Dry Cider Recipe
Ripe apple beautifully balanced with acid and tannin. Dry and refreshing.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Apples
Wash, core, and chop the fresh apples into small pieces. You can keep the skin on for added flavor.
- 2
Juicing
In a large pot, combine the chopped apples with water. Heat the mixture over medium heat until the apples are soft and release their juices, about 30 minutes.
- 3
Strain the Juice
Once the apples are soft, strain the mixture through a fine mesh strainer or cheesecloth to extract the juice. Collect the juice in a clean container.
- 4
Fermentation Preparation
In a separate bowl, mix the sugar, tannin powder, and citric acid into the apple juice until dissolved.
- 5
Add Yeast
Sprinkle the yeast over the mixture and stir gently to combine.
- 6
Fermentation Process
Pour the mixture into a fermentation vessel and cover it with an airlock. Let it ferment in a cool, dark place for about 2-4 weeks, or until fermentation has stopped.
- 7
- 8
Aging
Let the cider age in a cool, dark place for at least another 2-4 weeks to develop flavors.
- 9
Serve
Chill the cider and serve it cold for a refreshing drink.