Cider Recipe

Prepare and Sanitize

Sanitize all fermenting equipment (fermenter, airlock, siphon, stirring spoon, hydrometer) with a no-rinse sanitizer. This prevents contamination and off-flavors.

If using unpasteurized fresh-pressed juice: optionally add 1 crushed campden tablet per 4 liters to the juice, stir, and wait 24 hours before pitching yeast to remove wild yeasts and bacteria. If using pasteurized store-bought juice, this step is unnecessary.

Pour 4 liters of apple juice into the sanitized primary fermenter. If your juice is very sweet or you want a lighter body, add up to 0.5 liters of water to adjust starting gravity.

Dissolve 200 g granulated sugar and 100 g honey (if using) in 200–300 ml of warm (not hot) water to make a simple syrup. Cool the syrup to room temperature and add it to the fermenter. This raises the fermentable sugar for a higher target ABV (aim for ~5–7% depending on starting gravity).

Stir the juice gently but thoroughly to evenly distribute sugars. Avoid vigorous aeration that can introduce contaminants; brief, gentle stirring is sufficient.

Measure the specific gravity with a sanitized hydrometer. Record the starting gravity (OG). Typical OG for cider targets 1.045–1.060 depending on desired strength; adjust sugar additions if needed.

To rehydrate dry yeast (recommended for best performance): pour the dry yeast packet into 50 ml of warm (30–35°C) sanitized water and let sit for 10–15 minutes, then stir gently and add to the fermenter. Alternatively, sprinkle yeast directly on the juice (direct pitch) following the yeast manufacturer’s directions.

Add 1 tsp yeast nutrient and 1 tsp pectic enzyme (optional, for clearer final cider) to the fermenter and stir gently to mix.

Fit an airlock to the fermenter and place in a cool, dark location with a stable temperature appropriate for your chosen yeast (typically 15–22°C for cider yeasts).

If using spices, place cinnamon stick, cloves, crushed cardamom pods, and orange zest in a sanitized muslin bag or infuser. Either add them directly to the primary for the last 1–3 days of primary fermentation for subtle aromatics, or add them during secondary conditioning for more pronounced spice character. Avoid adding spices during the very active first 24–48 hours to prevent excessive foaming and loss of volatile aromatics.

Active fermentation will begin within 24–72 hours. Expect bubbling in the airlock for several days. Fermentation usually slows after 5–10 days. Maintain fermentation temperature in the range recommended for your yeast strain.

After active bubbling slows (typically 7–14 days), take a gravity reading. If gravity has dropped to your target (e.g., 1.000–1.010 for a drier cider), you can move to secondary. Rack (siphon) the cider off the heavy sediment (lees) into a sanitized secondary fermenter, leaving the lees behind.

Age the cider in secondary for 2–6 weeks at cool temperatures to allow flavors to mellow and particulates to settle. If you added spices in primary, you may taste and remove them after a few days in secondary if they are sufficient.

If you plan to backsweeten (add sugar/honey to taste after fermentation) but want to prevent re-fermentation, add 0.5 tsp potassium sorbate and 1 crushed campden tablet per 4 liters after racking to a clean vessel. Wait 24 hours after adding sulfite before backsweetening. Note: sorbate prevents yeast from reproducing but does not kill existing yeast; if any viable yeast remain, some fermentation risk remains.

If you prefer naturally carbonated cider (bottle conditioning), do NOT add potassium sorbate. Instead, prepare priming sugar: dissolve 60 g priming sugar in 150 ml boiling water, cool, and add to the sanitized bottling bucket. Siphon the cider gently onto the priming solution, mix gently to distribute.

Fill sanitized bottles and cap them. Store bottled cider at room temperature for 1–2 weeks to condition (for light carbonation), then move to cool storage. Monitor carbonation by chilling one bottle and testing; conditioning time will vary by temperature and yeast activity.

After conditioning, chill bottles and pour gently to leave sediment in the bottle. Serve chilled in a stemmed glass or mug. If you stabilized and backsweetened, carbonate by force (kegging and CO2) or accept a still cider.

Store finished cider in a cool, dark place. Properly made and bottled cider can keep for months; flavor will continue to evolve.