Make Simple Hard Cider
Hard apple cider is simple to make and can be delicious. This article will explain the basic principle of how to make it economically without the fancy tools of the trade described in most processes.
Contents
Ingredients
- {{safesubst:#invoke:convert|convert}} water
- 250 ml of carton apple juice (pure juice without preservatives; it interferes with the yeast)
- 1 cup sugar
- 1 pkg ( 8g) active dry yeast
Steps
Preparation of the Must
- The must is the mixture of ingredients you mix prior to the fermentation that will eventually become your cider.
- Take your {{safesubst:#invoke:convert|convert}} soda bottle and fill it with 250 ml of carton apple juice and {{safesubst:#invoke:convert|convert}} of water.
- Mix in your sugar. Sugar is used to boost the metabolism of the yeast and increase the alcohol content. It is best to use your own judgement as per how much of each to add as long as they're both completely dissolved.
- If desired, cinnamon can be mixed into the must.
- Make sure all the ingredients in the bottle's must are completely dissolved.
Preparation of the Yeast and Starting Fermentation
- You're using dry baking yeast, rehydrate it in a shallow dish with a little water and sugar. 10-15 minutes should be sufficient.
- Add the yeast to the must and shake!
- Add your 'simple lock': Instead of unnecessary brewer's locks/equipment, make a 'simple lock' to allow the gases from the fermentation to vent. This is easily made with plastic wrap and a rubber band. Loosely cover the top of your bottle with a piece of plastic wrap and stretch the rubber band around the neck to keep it in place. Make sure the rubber band's seal is loose enough to allow the gases to vent out.
- Wait for the initial burst of fermentation to finish (the yeast should have collected on the bottom of the container and any sort of fizzing should have stopped). With this method, it usually lasts 3 days to a week, but varies. Typically, it goes quite fast, especially if your rehydrate your yeast before adding it.
Racking
- After the yeast falls out of solution (you will see it collected at the bottom), pour the cider into your second bottle with the funnel. Try to keep as much of the yeast that has fallen out of solution in the first bottle.
- Usually, it is necessary to place a second 'simple lock' on the second bottle as fermentation may continue.
- At this point the cider is drinkable! Congratulations!
- If more yeast falls out of solution, you can rack your cider a second time.
- Eventually, once your cider has stopped fermenting, you can screw on the soda bottle's cap. If you desire it carbonated, add a pinch of sugar for the remaining yeast to digest, but be careful. You don't want to blow your bottle's top.
- Finished.
Tips
- Don't have a raking tube or tubing? No problem as long as you're using a {{safesubst:#invoke:convert|convert}} bottle for secondary fermentation. All you need is about 6 "Bendy Straws", and the cap to the {{safesubst:#invoke:convert|convert}} Soda bottle. Take 2 of the straws and attach them short end to long end. Take 2 of the remaining straws and cut them leaving about an inch on each end of the bend. Connect those together and to the other straws. Here is your raking tube and "hose". Now put 2 holes in the soda bottle cap just big enough to fit the straws stick the single straw end (not the end with the short straws) and stick it through the top of the cap. Now take you last straw put it in the other hole. Now once primary fermentation is complete and you want to transfer put the cap with the straws on your primary fermenter stick the "Racking tube hose" in your secondary and blow into the primary via the other straw and as long as you have no leaks in your "raking tube" straws you will create a slow but effective siphon.
- If there is a yeasty taste, try freezing the cider, killing all remaining yeast.
- Make sure you leave head space! The space you leave at the top of your soda bottle is crucial unless you want a your 'simple lock' to bust and your cider to bubble out. An easily avoided sticky mess!
- With pasteurised apple juice that you get store bought, it can be a little more difficult to ferment. If you successfully make this recipe with pasteurised apple juice, congratulations!
Warnings
- Remember, if you're using baking yeast to ferment your must, the alcohol content of your end product could be as high as 12%.
- The best juice is all natural as preservatives can interfere with fermentation. However, ascorbic acid(vitamin C) is OK.
- Try to limit the exposure of the fermenting must and fermented cider to air as much as possible to reduce the likelihood of contamination by air born molds.
- If you're brewing your cider in a closed space, the gases produced by fermentation can *potentially* smell terrible if not ventilated.
Things You'll Need
- Soda bottle (2 liter)
- Plastic wrap
- Rubber bands
- Funnel (recommended)
