Unfiltered Dry Craft Cider Recipe

Sanitize and prepare juice

Sanitize all equipment (fermenter, spoons, hydrometer, airlock) with a no-rinse sanitizer. Pour 6 L of fresh-pressed unfiltered apple juice into the sanitized primary fermenter. Leave any natural pulp and lees in the juice — this recipe is intentionally unfiltered.

Measure the specific gravity with a sanitized hydrometer. Expect a gravity between 1.045–1.060 depending on apple sweetness. Record the starting gravity — this will help calculate final ABV.

Add 1 tsp crushed Campden tablets (or dissolved potassium metabisulfite equivalent) per 6 L to the juice to kill wild yeasts and bacteria. Stir gently to distribute. Wait 24 hours before pitching yeast to let sulfites dissipate and reduce risk to cultured yeast.

Rehydrate/pitch yeast

If the yeast packet recommends rehydration, rehydrate per manufacturer's instructions in 30–50 ml of warm (not hot) water for 10–15 minutes. Sprinkle yeast into the juice (or add rehydrated yeast) after the 24-hour Campden wait period. Add 1 tsp yeast nutrient and 1 tsp yeast energizer (optional) directly to the fermenter and stir gently to incorporate.

Seal the fermenter with an airlock and place it in a temperature-controlled environment at 16–20°C (60–68°F) for a clean, dry fermentation. Fermentation should begin within 12–48 hours (bubbling activity in the airlock will indicate activity).

Allow primary fermentation to proceed for 7–14 days until activity slows and gravity approaches ~1.000–1.005 (for a dry cider). Use the hydrometer to track gravity every 2–3 days.

If after primary fermentation the cider tastes flat or lacks mouthfeel, you may add up to 1 tsp acid blend to brighten acidity or 1 tsp tannin to add astringency and structure. Dissolve small amounts in a little juice and add incrementally — taste after 24 hours. Make adjustments carefully; keep cider character natural and apple-forward.

When fermentation has mostly finished and gravity readings are stable for 3–5 days, siphon (rack) the cider off heavy sediment into a sanitized secondary fermenter to reduce excessive yeast and trub while retaining some cloudiness. Aim to leave the thickest lees behind so the final product is unfiltered but not overly yeasty.

Fit the secondary with an airlock and let the cider condition for 2–6 weeks at 10–15°C (50–59°F) to clarify slightly while maintaining unfiltered character. Check gravity after 2 weeks; when stable and tasting clean, proceed to bottling or longer aging as desired.

If you want natural carbonation in bottles, dissolve 80 g corn sugar in 200 ml boiling water, cool, and add to a sanitized bottling bucket. Rack the cider gently on top of the priming solution to evenly distribute. Bottle in sanitized 750 ml bottles, leaving ~2–3 cm headspace, and cap or cork.

Store bottles at 18–20°C (64–68°F) for 1–2 weeks to carbonate, then move to cool storage. Monitor carbonation periodically to avoid over-pressurization; unfiltered cider can trap more solids so check bottles carefully.

For serving, chill bottles to 6–10°C (43–50°F). Because the cider is intentionally unfiltered, pour gently to leave the last bit of sediment in the bottle, or invert and pour for full cloudiness if desired. Serve in tulip or pint glasses.

Storage: keep bottled cider in a cool, dark place. Consume within 6–12 months for best fresh-pressed apple character. If you left residual yeast and used bottle conditioning, monitor for continued carbonation development over time.

Clean and sanitize all equipment immediately after bottling. Use appropriate cleaners for stainless steel and food-grade plastics, then sanitize with a no-rinse sanitizer and air-dry.