Potter's Craft Cider Petite Cider Recipe

Mill and Press Apples

Sort apples to remove stems, leaves, and rotten fruit. Mill or crush the apples to a coarse pomace. Press the crushed apples in a fruit press to extract juice (must). Aim to collect approximately 18–22 liters of fresh juice from 20 kg of apples; supplement with spring water if must is too concentrated to reach your target gravity.

Adjustments and Enzyme Treatment

Measure the specific gravity of the juice. If too high (above 1.065) dilute with spring water to reach a target OG near 1.050–1.055 for a clean, sessionable cider. Add pectic enzyme at the manufacturer-recommended dose (about 1 tsp for this batch) and stir thoroughly to help break down pectin and improve clarity. Add crushed Campden tablet (about 1 tsp equivalent) to sanitize the must; stir and cover. Wait 24 hours before pitching yeast to allow sulfite to dissipate.

Prepare and Pitch Yeast

After 24 hours, re-check temperature of the must and SG. Rehydrate the Belgian Saison yeast according to package instructions in 30–40 ml of 30–35°C sterile water or prepare a small starter if preferred. Add yeast nutrient and a small dose of Fermaid K to the must and stir. Pitch the rehydrated yeast into the must, gently aerating by pouring from one sanitized vessel to another or using an aeration stone for 30–60 seconds. Target fermentation temperature: 18–22°C for a clean Saison character with subtle fruity esters.

Primary Fermentation

Allow fermentation to proceed in a sanitized fermenter with an airlock. Active fermentation should begin within 24–48 hours and continue vigorously for 4–7 days. Monitor gravity daily; fermentation should slow after the first week. Keep the fermenter in a stable temperature environment (18–22°C) to promote the yeast’s saison character without producing excessive phenolics.

Secondary Conditioning

Once gravity is near target (around 1.002–1.008 depending on attenuation) and fermentation activity has slowed, rack the cider off the lees into a sanitized secondary carboy to help clarify and avoid autolysis flavors. Condition for 2–4 weeks at cooler cellar temperatures (10–15°C) until clear. Take a final gravity reading to confirm fermentation completion.

Prepare Priming Solution

When ready to bottle, calculate required priming sugar for your desired carbonation (approximate target 2.2–2.6 volumes CO2 for a lightly effervescent cider). For this batch, dissolve 120 g dextrose in 250 ml boiling water, then cool to room temperature.

Bottle

Rack the cider gently onto the cooled priming solution, mixing evenly by siphon to avoid oxygen pickup. Fill sanitized bottles, leaving about 2–3 cm headspace, and cap or cap with crown caps. Store bottles at 18–22°C for 2 weeks to carbonate, then condition at cooler temperatures (10–12°C) for additional 1–2 weeks to mature flavors.

Optional Stabilization and Sweetening

If you prefer to backsweeten without re-fermentation, stabilize by adding potassium sorbate and Campden tablets (follow kit instructions) after fermentation is complete, then backsweeten with a filtered apple juice or sugar syrup. Note: If you stabilize, do not add priming sugar—carbonate by forced CO2 instead or bottle uncarbonated.

Serve

Chill to 6–8°C and serve in tulip or pilsner glasses to showcase the cider’s clean, crisp profile with subtle Saison yeast-derived aromatics.