Name: The Field Irish Pubs Magners Irish Cider Recipe
Cook time: 24 h
Total time: 24 h
Yield: 24 servings
Cuisine: Irish
Ingredients: 12 kg Fresh eating/table apples (mixed sweet and sharp); 4 L Cider apple concentrate or cloudy apple juice (if fresh apples unavailable); 7 g Brewing yeast (cider-specific or wine yeast like EC-1118); 5 g Yeast nutrient; 1 tsp Campden tablet (potassium metabisulfite) - optional (to sanitize must before inoculation); 5 L Water (to adjust volume); 250 g Sugar (dextrose or cane sugar) — to adjust fermentable extract / ABV; 2 tsp Acid blend or malic acid (to adjust acidity); 2 tsp Pectic enzyme (to clear cloudy must); 1 tsp Potassium sorbate (for stabilizing before backsweetening) - optional; 60 g Priming sugar (for bottle conditioning) or carbonation gas for kegging; 24 to taste Bottles (330–500 ml) or kegs; 24 to taste Caps or corks and cages (or keg fittings); 2 L Ice and chilled water (for serving)

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ABV 4.5% Irish cider brand that was founded in 1935 by William Magner. It is made in Clonmel, County Tipperary, Ireland, using apples from the company's own orchards.

Clean and sanitize all equipment (crusher, press, fermentation vessel, hydrometer, stirring spoon, bottles). If using Campden, dissolve 1 tsp potassium metabisulfite in a little water and add to the must; wait 24 hours before adding yeast to allow sulfite to dissipate.

Prepare and sanitize

Wash apples thoroughly. Chop or mill apples and crush to a pulp. If you have a press, press the pulp to extract juice into a sanitized container. Aim to collect about 8–10 L of juice from 12 kg apples (volume varies). If using store-bought cloudy apple juice or concentrate, measure out 4 L and dilute with water as needed to reach target volume.

Process apples

Measure specific gravity with a hydrometer. Target starting gravity for ~4.5% ABV is about 1.045–1.050. If gravity is too low, dissolve 250 g sugar in a little warm water and add to must; if too high, dilute with water (up to the listed 5 L) to reach target. Add pectic enzyme (2 tsp) and stir thoroughly. Add acid blend or 2 tsp malic acid if juice tastes flat to adjust acidity.

Measure and adjust

Add yeast nutrient (5 g) and stir. If you heat-treated or used fresh-pressed juice and did not use Campden, you can still add nutrient to support fermentation.

Sanitize and add yeast nutrient

If using active dry yeast, rehydrate per package directions. Pitch the brewing yeast into the must when temperature is around 18–22°C (65–72°F). Seal the fermentation vessel with an airlock and place in a dark, temperature-stable location at ~18°C.

Pitch yeast

Allow fermentation to proceed for 7–14 days. Vigorous fermentation will slow down; gravity should fall from ~1.045 to about 1.000–1.002 depending on residual sugar. Check gravity every 2–3 days.

Primary fermentation

When primary fermentation has slowed and gravity is stable for 2–3 days, rack (siphon) the cider off the lees into a clean, sanitized secondary fermenter. Add pectic enzyme earlier (already added) helps clearing. Let cider age in secondary for 2–6 weeks at ~10–15°C to clear and mature flavors.

Secondary fermentation / clearing

If you want a sweeter, still or lightly sparkling cider like Magners, stabilize by adding potassium sorbate (1 tsp) and a small dose of Campden (optional) after fermentation is complete and gravity is stable. Wait 24 hours after adding sulfite before backsweetening. Add a measured amount of pasteurized apple juice or sugar syrup to reach desired sweetness. Note: once you add sorbate, yeast will not re-ferment easily, so do not prime for bottle-conditioning if stabilized.

Stabilize and backsweeten (optional)

For traditional lightly carbonated bottled cider: if you stabilized and backsweetened, avoid bottle-conditioning. Force carbonate in a keg to ~1.8–2.5 volumes CO2, or prime with 60 g priming sugar for 24 bottles (330–500 ml) and allow bottles to condition at 18–20°C for 1–2 weeks, then chill. If you did not stabilize and want natural carbonation, use priming sugar and rely on bottle conditioning but ensure sanitation.

Carbonation

Sanitize bottles and closures. Siphon cider into bottles leaving ~2–3 cm headspace. Cap or cork securely. If bottle-conditioning, store upright for 24 hours then move to a cool dark place to condition for 1–2 weeks. If kegging, transfer to sanitized keg and carbonate to target level.

Bottling

Chill completed bottles for at least 24–48 hours before serving. Aging for a month or more in cold storage will further mellow flavors and mimic some of Magners' smooth characteristics.

Cold storage and maturation

Serve chilled (6–8°C) over ice if desired, in a tulip or pint glass. Pour gently to leave any sediment in bottle. Enjoy at approximately 4.5% ABV.

Serve

Fresh eating/table apples (mixed sweet and sharp)

Cider apple concentrate or cloudy apple juice (if fresh apples unavailable)

Brewing yeast (cider-specific or wine yeast like EC-1118)

Yeast nutrient

Campden tablet (potassium metabisulfite) - optional (to sanitize must before inoculation)

Water (to adjust volume)

Sugar (dextrose or cane sugar) — to adjust fermentable extract / ABV

Acid blend or malic acid (to adjust acidity)

Pectic enzyme (to clear cloudy must)

Potassium sorbate (for stabilizing before backsweetening) - optional

Priming sugar (for bottle conditioning) or carbonation gas for kegging

Bottles (330–500 ml) or kegs

Caps or corks and cages (or keg fittings)

Ice and chilled water (for serving)

Magners Irish Cider

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Make Magners Irish Cider Recipe in just 24h . ABV 4.5% Irish cider brand that was founded in 1935 by William Magner. It is made in Clonmel, County Tipperary, Ireland, using apples from the company's own orchards.

Magners Irish Cider Recipe

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