Hard Apple Cider

Instructions

1. 1

   Sanitize Equipment

   • This is the most critical step. Thoroughly clean and sanitize your 1-gallon glass carboy or fermenter, airlock, stopper, funnel, and any spoons or whisks you will use.
   • Follow the instructions on your chosen no-rinse sanitizer. Proper sanitation prevents unwanted microbes from spoiling your cider.
2. 2

   Prepare the Must

   • Using the sanitized funnel, pour the apple juice into your fermenter, leaving a few inches of headspace at the top.
   • Add the packed brown sugar, pectic enzyme, and one crushed Campden tablet.
   • Seal the fermenter and shake vigorously for 1-2 minutes until the sugar is completely dissolved. The Campden tablet will kill any wild yeast and bacteria present in the juice.
3. 3

   Wait and Pitch Yeast

   • Loosely cover the fermenter (e.g., with sanitized aluminum foil) and let it sit at room temperature for 24 hours. This allows the sulfur dioxide from the Campden tablet to dissipate.
   • After 24 hours, rehydrate the cider yeast by sprinkling it over 1/4 cup of warm water. Let it sit for 15 minutes without stirring.
   • Add the yeast nutrient to the fermenter. Gently stir the rehydrated yeast mixture and pour it into the fermenter. Swirl the fermenter gently to mix.
4. 4

   Primary Fermentation (1-2 Weeks)

   • Securely attach the stopper and airlock to your fermenter. Fill the airlock with sanitizer solution or vodka up to the fill line.
   • Place the fermenter in a cool, dark place (ideally 60-75°F or 15-24°C).
   • Within 24-48 hours, you should see bubbles in the airlock, indicating fermentation has begun. Let it ferment undisturbed until the bubbling stops completely, typically 1 to 2 weeks.
5. 5

   Prime and Bottle

   • Once fermentation is finished (no bubbles for 2-3 consecutive days), sanitize your bottles, caps, and siphoning equipment.
   • In a small saucepan, combine the 3 tbsp of corn sugar with 1/2 cup of water. Bring to a boil for 2-3 minutes to dissolve the sugar and sanitize the solution. Let it cool completely to room temperature.
   • Carefully pour the cooled sugar syrup into a sanitized bottling bucket. Gently siphon the cider from the fermenter into the bucket, leaving the sediment (lees) behind. Avoid splashing to prevent oxidation.
   • Fill the sanitized bottles, leaving about one inch of headspace at the top. Securely cap each bottle.
6. 6

   Bottle Condition (1-2 Weeks)

   • Store the capped bottles at room temperature, away from direct sunlight, for another 1 to 2 weeks.
   • During this time, the remaining yeast will consume the priming sugar, creating natural carbonation inside the bottles.
7. 7

   Chill and Serve

   • After conditioning, move the bottles to the refrigerator and chill for at least 48 hours. This helps the carbonation dissolve into the cider and settles any remaining yeast.
   • Open a bottle carefully, as it will be under pressure. Pour gently into a glass, leaving the last bit of sediment in the bottle. Enjoy your homemade hard cider!