Crisp Apple Recipe

Sanitize and prepare

Sanitize all equipment (fermenter, airlock, siphon, bottles, caps, bottling bucket, capper) using a no-rinse sanitizer according to its instructions. If using potassium metabisulfite or a crushed campden tablet, add it to the fresh-pressed cider now (1 crushed tablet or 1 tsp KMBS per 5 L) and let sit covered for 24 hours to remove wild yeasts and bacteria before pitching yeast.

Treat juice (optional clarification/acid/pH adjustment)

If your cider is very cloudy or contains pectin, add pectic enzyme (1 tsp per 5 L) and stir gently. Add acid blend (1 tsp) and yeast nutrient (1 tsp), dissolving into the cider to balance sweetness and provide nutrients for fermentation. Let sit for the time recommended on the pectic enzyme label (typically 12–24 hours) if used.

Measure gravity (optional)

Take an initial specific gravity reading with a sanitized hydrometer if you want to track fermentation and calculate the final ABV. Record the starting gravity.

Pitch yeast

Rehydrate or prepare the champagne or cider yeast according to the manufacturer's instructions (typically rehydrate in warm, sanitized water for ~15 minutes). Gently pour the cider into the sanitized primary fermenter, leaving minimal headspace. Sprinkle or add the prepared yeast to the cider, then place the airlock and bung on the fermenter.

Primary fermentation

Allow the cider to ferment in a cool, dark location between 15–20°C (59–68°F) for 7–14 days. You should see active bubbling in the airlock in the first 48–72 hours. Fermentation time will vary; you can move to secondary when bubbling slows significantly and gravity approaches the expected final gravity.

Optional secondary and clearing

If desired, rack (siphon) the cider off the trub into a clean, sanitized carboy for secondary fermentation and clarification. Leave behind sediment. Age for another 1–3 weeks until clear. Take a gravity reading to confirm fermentation is complete (stable gravity over several days).

Prepare priming sugar

Dissolve 120 g corn sugar (dextrose) in 250 ml boiling water to make a priming syrup. Boil 1–2 minutes, then cool to room temperature. Sanitize the bottling bucket and add the cooled priming syrup to it.

Bottle conditioning

Carefully siphon the fermented cider into the sanitized bottling bucket containing the priming syrup, mixing gently to ensure even distribution of the priming sugar (do not introduce oxygen/agitation). Fill sanitized bottles, leaving about 2–3 cm headspace. Cap each bottle with sanitized caps using the capper. Aim for approximately 24 bottles (330–500 ml) depending on container size.

Conditioning and carbonation

Store the capped bottles at room temperature (18–22°C / 64–72°F) for 10–14 days to carbonate. For a sweeter, less dry cider, carbonate on the lower end of this range; for drier, longer conditioning may help. After initial carbonation, move bottles to a cool place (10–15°C / 50–59°F) for a week to clarify and condition further.

Chill and serve

Chill a bottle thoroughly before opening. Pour carefully to leave sediment in the bottle. Serve cold. Store remaining bottles in a cool, dark place; flavor will continue to mellow over weeks to months.

Clean all equipment first with a detergent and rinse thoroughly. Sanitize with a no-rinse sanitizer (e.g., Star San) according to the product instructions immediately before use. Keep sanitized surfaces and hands when transferring cider or bottling.

Use the siphon and tubing to transfer cider between vessels and into the bottling bucket to minimize oxygen pickup and prevent contamination. Avoid splashing when racking or bottling.

Label bottles with the brew date and variety (Crisp Apple - Sweet). Inspect bottles for excessive pressure during conditioning; chill and place in the fridge if carbonation seems fast or storage gets warm.