Shacksbury Classic Dry Cider Recipe

Cider Making Process

1. 1

   Prepare the Apples

   Wash and core the apples, then chop them into quarters. No need to peel them.

2. 2

   Juicing the Apples

   Using a cider press or a juicer, extract the juice from the apple quarters into a clean container.

3. 3

   Mix Ingredients

   In a fermentation bucket, combine the apple juice, water, and sugar. Stir until sugar is fully dissolved. If using, crush the Campden tablet and add it to the mixture to sterilize.

4. 4

   Add Yeast

   Sprinkle the yeast over the mixture and stir gently. Allow it to sit for about 30 minutes to activate.

5. 5

   Ferment the Cider

   Cover the fermentation bucket with a clean cloth and secure it. Let it ferment at room temperature for 1-2 weeks, stirring once a day.

6. 6

   Bottling

   After fermentation is complete (bubbles have stopped), siphon the cider into clean bottles, leaving about an inch of space at the top. Optionally, add a little sugar to each bottle for carbonation.

7. 7

   Cap and Age

   Cap the bottles and store them in a cool, dark place. Let the cider age for at least 3-4 weeks before consuming.

8. 8

   Enjoy

   Chill the cider before serving and enjoy your homemade Shacksbury Classic Dry Cider!