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Ingredients
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Primary Ingredients
Sanitization & Finishing
Method
Primary Ingredients
Sanitize everything
Thoroughly sanitize fermenter, airlock, spoons, thermometer, hydrometer, and bottles with a no-rinse sanitizer. Proper sanitization prevents off-flavors and contamination.
Prepare cider
Pour 5 liters of fresh-pressed apple cider into the sanitized primary fermenter. If using store-bought cider, ensure it is preservative-free (no potassium sorbate or sorbic acid).
SG check and adjust
Take a specific gravity reading with a sanitized hydrometer. Typical fresh cider SG is 1.045–1.055. If you want target ABV around 4.5%, aim for OG ≈1.046. If the gravity is low and you want to raise ABV, dissolve the optional 200 g sugar in 250 ml boiling water, cool to room temp and add to the fermenter; mix gently. After additions, record the original gravity (OG).
Acclimate and pitch yeast
Warm the fermenter contents to 18–20°C (65–68°F) if cold. Sprinkle 5 tsp champagne or cider yeast over the surface (or rehydrate per packet instructions) and add 1 tsp yeast nutrient. Give the must a gentle stir to oxygenate (aeration helps a healthy start). Seal with an airlock.
Primary fermentation
Allow fermentation to proceed at a steady 18–20°C (65–68°F) for 7–14 days. You should see bubbling in the airlock within 24–72 hours. Fermentation vigor will slow after the first week. Monitor specific gravity — when it reaches ~1.000–1.005, primary fermentation is essentially complete.
Sanitization & Finishing
Racking and conditioning
When fermentation has slowed and gravity is stable for 2–3 days, siphon (rack) the cider off the lees into a sanitized secondary carboy to clarify and mature. Leave behind sediment to avoid off-flavors.
Stabilize for backsweetening (optional)
If you plan to backsweeten the cider, add 1 tsp Campden (or 1/2 crushed tablet) dissolved in a small amount of water to the racked cider and wait 24 hours. Then add 1 tsp potassium sorbate to inhibit renewed fermentation. If you won't backsweeten, skip these additions.
Sweeten (optional)
If desired, prepare a small amount of pasteurized apple juice concentrate or sugar syrup to sweeten to taste. Add incrementally and taste, keeping in mind residual sweetness will differ after carbonation. Do not add fermentable sugars unless stabilized.
Prepare for bottling
If bottling and you want natural carbonation, dissolve 3 tsp priming sugar in 50 ml boiling water, cool and add evenly to the sanitized bottling bucket. Transfer cider into the bottling bucket and gently mix to distribute priming sugar without aerating.
Bottle or keg
Fill sanitized bottles, leaving ~2–3 cm headspace, cap, and store at 18–20°C for 10–14 days to carbonate. If kegging, force-carbonate to desired CO2 level (2.5–2.8 volumes) and chill before serving.
Final gravity and ABV check
Take a final gravity (FG) reading before bottling. Calculate ABV: ABV ≈ (OG − FG) × 131. For a target of ~4.5% ABV, OG ≈1.046 and FG ≈1.006 will be typical. Adjust process next batch if needed.