Goat Rock Organic Cider Recipe

Sanitize and prepare must

Sanitize all equipment (fermenter, siphon, airlock, hydrometer) with a no-rinse sanitizer. Pour 8 L of preservative-free organic apple juice and 1 L pear juice (if using) into a sanitized primary fermenter. Warm the juice to about 18–22°C (65–72°F) if it is colder.

Adjust sugar and acidity

Measure the starting specific gravity (SG) with a hydrometer. For an approximate 8.2% ABV target, adjust gravity to around 1.065–1.070. Dissolve the 200 g fermentable sugar (or honey) in a small amount of warm, sanitized juice and add to the fermenter, stirring gently to combine. Add 2 tsp of acid blend to balance the sweetness and brighten the flavor; taste and adjust slightly if necessary.

Add enzymes

Add 1 tsp pectic enzyme to the must to help with pectin haze and extraction of aromatics. Stir gently. Let the must sit for 6–12 hours (or up to 24 hours) at fermentation temperature to allow the enzyme to work before pitching yeast.

Sanitize Campden (optional if juice is unpasteurized)

If using fresh-pressed juice that may contain wild yeasts, dissolve 1 tsp potassium metabisulfite in a small amount of boiled-and-cooled water and add to the must to sanitize. Wait 24 hours before pitching yeast to allow SO2 to dissipate.

Rehydrate and pitch yeast

If using dried wine yeast, rehydrate according to manufacturer instructions (typically in 25–30 ml sterile water at 35–40°C for 15 minutes). Sprinkle 1 tbs of yeast (or the packet) into the rehydration water, then acclimate to must temperature and pitch into the fermenter. If using liquid yeast, aerate a starter and pitch. Make sure must temperature is in the yeast's recommended range (18–22°C for many cider strains).

Add nutrient

Add 1 tsp yeast nutrient and 1 tsp yeast energizer (optional) at or shortly after pitching to support a healthy fermentation, especially with low-nitrogen juice like apple.

Fit an airlock and place the fermenter in a stable temperature environment of 18–22°C. Fermentation should begin within 24–48 hours. Allow vigorous fermentation to proceed for 5–10 days until activity slows and specific gravity has dropped significantly (check with hydrometer).

Stir gently or perform a single gentle punch-down (if a cap forms) during the first 48 hours to distribute yeast and nutrients, but avoid excessive oxygen exposure after active fermentation begins.

When primary fermentation slows (SG approaching expected final gravity), rack the cider off the lees into a sanitized secondary fermenter (carboy) to promote clarification and reduce autolysis flavors. Top up to minimize headspace and fit with an airlock.

Allow the cider to condition for 2–4 weeks at cooler cellar temperatures (10–15°C) to clear. If desired, add finings: prepare 1 tsp bentonite or gelatin per manufacturer directions and add to clarify. If you want a stable, sweetened product, add 1 tsp potassium sorbate and additional potassium metabisulfite (follow recommendations) after stabilization before backsweetening.

Take a final gravity reading to ensure fermentation is complete and stable over a few days. If bottle-conditioning for gentle effervescence, dissolve 85 g priming sugar in 250 ml boiling water, cool, and add evenly to the sanitized bottling bucket. Rack the cider onto the priming solution, gently mix, and bottle into sanitized bottles, leaving appropriate headspace. Cap or cork bottles.

Condition bottles at room temperature (18–20°C) for 2–3 weeks to develop carbonation, then chill and taste. For still cider or kegging, cold crash, age until clear, and carbonate to desired volumes in a keg.

If you want to back-sweeten while preventing refermentation: after fermentation is complete and cider is racked to secondary, add potassium sorbate (1 tsp) and potassium metabisulfite as per package directions to stabilize. Wait 48 hours, then add sweetener (apple concentrate, filtered juice, or sugar substitute) to taste. Bottle and store chilled.