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Ingredients
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Cider Base
Rotating Flavor Additions (Choose One)
Carbonation & Bottling
Method
Cider Base
- 1
Prepare the Cider
Pour the fresh apple cider into a sanitized fermentation vessel. Ensure the cider is at room temperature to avoid shocking the yeast.
- 2
Add Sugar and Nutrients
Stir in the granulated sugar until fully dissolved. Add the yeast nutrient and mix gently to distribute evenly throughout the cider.
- 3
Pitch the Yeast
Sprinkle the champagne yeast over the surface of the cider. Do not stir for 2–3 minutes, then gently swirl the vessel to incorporate.
Rotating Flavor Additions (Choose One)
- 4
Select Flavor Profile
Choose one rotating flavor addition such as cinnamon, ginger, citrus peel, or berries to reflect a seasonal or experimental cider style.
- 5
Add Flavoring
Add the chosen flavor ingredient directly into the fermentation vessel. For berries, lightly crush before adding to release juices.
- 6
Primary Fermentation
Seal the vessel with an airlock and allow to ferment in a cool, dark place (60–70°F / 15–21°C) for 10–14 days, or until bubbling slows significantly.
Carbonation & Bottling
- 7
Prepare for Bottling
Dissolve the corn sugar in a small amount of boiling water, then cool. Add this mixture to the cider after fermentation is complete.
- 8
- 9
Condition and Serve
Store bottles at room temperature for 7–10 days to carbonate, then refrigerate. Serve chilled and enjoy the rotating flavor profile.
