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Ingredients
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Cider Base
Flavoring (optional)
Method
Cider Preparation
- 1
Prepare the Apples
Wash the apples thoroughly, remove the stems and any bruised spots. Cut them into quarters, keeping the skins on.
- 2
Juicing
Using a cider press or juicer, extract the juice from the apple quarters. Collect the juice in a large, sanitized fermentation vessel.
- 3
- 4
Add Yeast and Lemon Juice
Sprinkle 1 tsp of yeast over the surface of the juice mixture. Add 1 tbsp of lemon juice, which helps to balance the flavors and prevent browning.
- 5
Flavoring (Optional)
If desired, add 2 cinnamon sticks, 1 tsp of clove, and 1 tsp of vanilla extract for additional flavor.
- 6
Fermentation
Cover the fermentation vessel with a clean cloth or airlock, and place it in a dark, warm area (about 65-75°F) for fermentation. Allow it to ferment for 1-2 weeks.
Bottling and Carbonation
- 7
Prepare Bottles
Sanitize your bottles and caps to ensure no unwanted bacteria affects the cider.
- 8
Siphon the Cider
Once fermentation is complete, siphon the cider into the prepared bottles, leaving about 1 inch of space at the top.
- 9
Carbonation (Optional)
If you want a sparkling cider, add 1/2 tsp of sugar to each bottle before capping to induce carbonation.
- 10
Cap the Bottles
Seal the bottles with caps tightly.
- 11
Conditioning
Store the bottled cider in a cool, dark place for an additional 2-4 weeks to allow flavors to mature and carbonation to develop.
- 12
Chill and Serve
Once conditioning is complete, chill the bottles in the refrigerator before serving. Enjoy your homemade Orchard Brut!