Angry Orchard Cider Recipe
Make Angry Orchard Cider Recipe in just 1008h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Juice & Sugars
Additives & Yeast
Priming & Bottling
Method
Juice & Sugars
- 1
Sanitize and transfer juice
Thoroughly sanitize all equipment that will touch the cider (fermenter, lid/airlock, spoons/siphon, measuring cups). Pour 19 L of fresh-pressed apple juice into a sanitized primary fermenter.
- 2
Dissolve sugars
Remove about 1–2 L of the apple juice into a saucepan. Gently warm (do not boil) and stir in 2 cups granulated sugar and 1 cup light brown sugar until fully dissolved. Allow the warmed juice to cool to room temperature, then return it to the fermenter and stir gently to incorporate.
Additives & Yeast
- 3
Stabilize and enzyme addition (24-hour wait)
Crush and add 5 Campden tablets directly to the full volume of must and stir to dissolve. Add 1 tsp pectic enzyme at the same time (pectic enzyme improves clarity). Cover the fermenter, fit an airlock, and let the must sit for 24 hours to allow the Campden to neutralize wild yeasts and sulfites to dissipate slightly.
- 4
Adjustments before pitching
After the 24-hour wait, add 1 tsp yeast nutrient, 1 tsp acid blend (optional, if you want a brighter cider flavor), and 1/2 tsp tannin. Stir gently to incorporate. These additions improve fermentation health and flavor balance.
- 5
Rehydrate and pitch yeast
Rehydrate the packet of champagne/wine yeast per manufacturer instructions (typically in ~50 ml warm water at ~35–40°C for a few minutes). When the rehydrated yeast is ready, gently pitch it into the must and stir once to disperse. Fit the fermenter with an airlock and place in a cool, dark location where the temperature will remain around 18–22°C (65–72°F).
- 6
Primary fermentation
Active fermentation will begin within 24–72 hours. Leave the must in primary for 7–14 days, checking airlock activity and ensuring good fermentation. If you use a hydrometer, expect a vigorous drop in specific gravity during this period. Keep the fermenter covered and avoid exposing the must to oxygen or contaminants.
Racking, Conditioning & Bottling
- 7
Rack to secondary
When active fermentation has slowed (airlock nearly inactive and gravity approaching target), siphon (rack) the cider off the lees into a sanitized secondary fermenter, leaving sediment behind. Fit an airlock and allow to condition and clear for 2–4 weeks, or until the cider is reasonably bright and gravity readings are stable over several days.
- 8
Prepare priming solution
Just before bottling, dissolve 3/4 cup priming sugar (corn sugar/dextrose) in about 250 ml of boiling water, then cool to room temperature. Sanitize bottles and caps or crown caps.
- 9
Bottling
Gently siphon the cider into the bottling bucket that already contains the cooled priming solution; mixing during transfer will evenly distribute priming sugar. Fill sanitized bottles, leaving about 1–1.5 cm headspace, and cap. Store bottles at room temperature (18–22°C / 65–72°F) for 1–2 weeks to carbonate, then move to a cool place to age and clear for an additional 2–4 weeks if desired.
- 10
Serving & notes
Chill bottles before serving. Test one bottle after 1–2 weeks of bottle conditioning to assess carbonation. If you prefer a drier or sweeter profile, adjust the added sugar in the initial must or back-sweeten with a stabilizer (note: back-sweetening requires stabilizers which are not included in this recipe). Expect approximately 54 (12-oz) servings from a 19 L batch. Drink responsibly.
