Make Apple Cider

Nothing says Autumn like a delicious glass of fresh apple cider. That crisp, tangy smell is a treat all its own, and aside from brilliant fall foliage, is one of the best treats of the season! But what if it's the dead of winter, and you have a desire for some fresh cider? This article will show you how to make fresh apple cider. See How to Make Hot Apple Cider for the heated version of cider.

  • Total time (Non-Alcoholic): 30-45 minutes

Steps

Non-Alcoholic Cider

  1. Obtain the right apples. The best cider has a balance between sweetness and tartness. Often times, apple producers (who will often make their own brand of cider) will blend different apples together to get the right combination. Finding "your" blend is just a matter of experimentation, and experimenting will be a delicious endeavor! Here are some basic characteristics of common apple varieties:
    • Red Delicious: Large, firm red apple with a sweet flavor.
    • Yellow Delicious: Large, firm yellow apple with a sweet flavor.
    • Jonathon: Medium, crisp semi-tart apple, with red near the top, descending to green lower down the fruit.
    • Granny Smith: Medium/small, crisp, tart apple with green color.
    • Gala: Medium, crisp semi-tart apple with yellow skin blushed with orange to red tinge.
  2. Choose apples from the above list. Shop the local produce stands, fruit markets or grocery store shelves. If you lean toward a sweet juice, use a ratio of three sweet to one tart, or for medium sweetness, use a "two sweet to one tart" ratio. If you intend to make hard cider, use all sweet apples.
    • It takes about one third of a bushel to make one gallon of cider.[1]
  3. Clean the apples thoroughly. Cutting out any bruises or damaged parts, and remove stems. As a rule, it is not recommended to use any fruit for cider that you would not eat as it is.
  4. Quarter the apples. Leave the skins on them for the color, flavor, and nutrients that processing will release.
  5. Puree the apple quarters. Use a food processor or blender, and process till your apples have the consistency of applesauce.
  6. Strain the pulp. Squeeze the pureed apple through a cheesecloth, extracting all of the juice possible.
    • If you have a fine-mesh sieve or chinois, you can use the back of a spoon to press even more juice out.
  7. Always keep your cider refrigerated. After enjoying a tall glass of fresh apple cider, store the rest in a sealed container below 40 degrees Fahrenheit (5°C) for up to two weeks, or freeze for extended storage.

Hard Cider

  1. Make cider. See above, and prepare enough sweet cider[2] for five gallons.
  2. Get yeast. Visit your local brewing supply store, or look online for cider yeast. Dry wine yeasts are also a good choice, and are more common—and therefore, less expensive.
  3. Make a starter. A day or two before you plan on brewing your hard cider, make a yeast starter. This will ensure that your yeast is alive and ready to go, and will let you control the final flavor of your brew.
    • In a sealable jar, add one yeast packet to a half cup of your fresh apple cider. Seal the jar, give it a good shaking for five to ten seconds, then set it aside for five or six hours, or overnight.
    • When you see it bubbling, release the pressure by partially twisting off the lid, then resealing the jar. Put the start in the refrigerator until a couple hours before you're ready to use it.
  4. Prepare your cider. Fill a stock pot or brew pot with fresh cider, and bring it to a very low simmer over medium heat. Continue simmering for about 45 minutes to an hour, to kill off any bacteria or wild yeasts that could alter the flavor of your cider.
    • Do not boil the cider
    • Add up to two pounds of brown sugar or honey to boost the sugar content, and make a harder hard cider!
  5. Prepare the fermentation bucket. To ensure that your bucket is clean and ready for hard cider making, sterilize it. Pour a capful of bleach into the bucket, fill with water, and let it sit while you finish simmering your cider. Empty the water, then rinse the bucket thoroughly with cold water.
  6. Pour the cider into the fermentation bucket. Let it cool until it's just warmer than room temperature, then add your starter. Stir with a sterilized spoon, then seal the lid and set the airlock.
  7. Let it ferment. Place the bucket in a cool, dark place—around 60° to 70°F (15° to 20°C). After a couple days, you should see the airlock start to bubble, as the yeast releases carbon dioxide. It should continue to bubble for a couple weeks. When it stops, let the cider rest for another week so that the yeast settles.
  8. Bottle your cider. Using a clean, food-grade siphon, gently transfer the cider to sterilized bottles, seal them, and then let them sit for as long as you can stand it—at least a couple weeks. Like wine, hard cider will improve with age.



Tips

  • Note: Whatever the size of your container/bucket you must fill the container as close to the top as possible with your squeezed apple juice. If you do not do this, if you only half fill the container, and you will get vinegar instead of cider.
  • If you watch the video on making alcoholic cider, the trick to making cider and not vinegar is to fill the barrel/bucket to the top with the pressed apple juice. If you only half fill that bucket, you're going to get vinegar.
  • There is some debate about the difference between cider and apple juice, but the general consensus is that cider is raw apple juice that hasn't been filtered or heavily processed.[3] Cider is quite perishable, and must be refrigerated. Apple juice has been pasteurized and filtered, and bottled with the express purpose of extended shelf life. The method above describes how to make apple cider.
  • Choose a variety of apples, and process each separately, then combine the juice to sample different flavors and see the difference in the colors you may produce using golden, green, and red apples.
  • Yeast need an anaerobic environment. So the more space––hence air––left in the container contributes to the vinegar taste. Carbon dioxide is heavier than oxygen and will eventually be purged through the valve at the top.
  • For large batches of cider, you may choose to buy a cider press.
  • Thoroughly process the apples and squeeze all liquid through the cheesecloth to get all the juice with its nutrients from your fruit. Some solids will get through the cheesecloth, and the juice will have a cloudy appearance.
  • Caution: pasteurize juice by heating to at least 160ºF (71ºC) but not more than 185ºF (85ºC) to destroy harmful bacteria such as e coli. Use a food thermometer to determine the temperature. Infants, the elderly, and anyone with immune system disorders should not drink fresh unpasteurized apple juice.

Warnings

  • Keep the processing equipment clean and sanitary.

Things You'll Need

  • Apples
  • Food processor, blender or juicer
  • Cheesecloth sack or chinois
  • Brewing equipment (see your local brewer supply store for specifics)

Related Articles

Sources and Citations

  1. ↑ http://www.mass.gov/agr/massgrown/cider_juice_difference.htm
  2. ↑ http://www.motherearthnews.com/Real-Food/2007-10-01/How-to-Make-Hard-Cider.aspx
  3. ↑ http://www.straightdope.com/columns/read/391/whats-the-difference-between-apple-juice-and-apple-cider
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