Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation
- 1
Prepare the Apples
Wash and chop the fresh apples into quarters, removing any bruised spots. No need to peel or core them as the skins add flavor.
- 2
- 3
Sanitize Equipment
If using Campden tablets, crush them and dissolve in a small amount of water. Add to the apple juice to sanitize and let it sit for 24 hours. If not using tablets, ensure all equipment is thoroughly cleaned and sanitized.
Fermentation
- 4
Adding Water
After 24 hours, add water to the apple juice in the fermentation vessel. This helps to balance the sweetness and acidity.
- 5
Adding Sugar and Yeast
Stir in the sugar until fully dissolved. Sprinkle the yeast over the top of the juice. If using tannins, add them at this stage.
- 6
Starting Fermentation
Cover the fermentation vessel with a clean cloth or fermentation lock. Allow the mixture to ferment in a cool, dark place for 1 to 3 weeks, depending on desired dryness.
Bottling
- 7
Checking Fermentation
After 1 week, check the fermentation by tasting. If it’s reached your desired dryness, proceed to bottling.
- 8
- 9
Aging
Store the bottles in a cool, dark place. Allow the cider to age for at least 1 month before consuming for best flavor.
