How to Make Your Own Hard Cider
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Get started with homebrewing with this easy Hard Cider Recipe!
Hard Cider is a fermented apple drink most popular in Great Britain. It's also know as Scrumpy in the UK.
Cider is one of the easiest, and least expensive fermented drinks the homebrewer can make. You don't even have to buy any equipment.
Unlike brewing beer, which requires multiple ingredients, equipment, and is much more time-intensive, if you can open a bottle of apple juice, you can make Cider.
Cider is basically a low-strength apple wine, though some strong ciders can be just as potent as your average wine. A kit to make your own wine at home costs roughly $70, while a 5 gallon batch of cider can be made for $20 or less. While it is inexpensive to make, if you follow the procedure with a modicum of care, you will be left with a fine tasting drink and the satisfaction that you know you made it yourself. This lens will not teach you how to make hobo-wine or any other cheap quality fermentables, so if you're looking for a quick drunk, there are instructions elsewhere on the internet. If, however, you are looking for a tasty beverage with a great history to it, perfect for sipping on an autumn day, then look no further than Cider.
Cider is one of the easiest, and least expensive fermented drinks the homebrewer can make. You don't even have to buy any equipment.
Unlike brewing beer, which requires multiple ingredients, equipment, and is much more time-intensive, if you can open a bottle of apple juice, you can make Cider.
Cider is basically a low-strength apple wine, though some strong ciders can be just as potent as your average wine. A kit to make your own wine at home costs roughly $70, while a 5 gallon batch of cider can be made for $20 or less. While it is inexpensive to make, if you follow the procedure with a modicum of care, you will be left with a fine tasting drink and the satisfaction that you know you made it yourself. This lens will not teach you how to make hobo-wine or any other cheap quality fermentables, so if you're looking for a quick drunk, there are instructions elsewhere on the internet. If, however, you are looking for a tasty beverage with a great history to it, perfect for sipping on an autumn day, then look no further than Cider.
First, a quick Legal Disclaimer
*Legal Disclaimer* Homebrewing of ciders, beer and wine is legal in the United States, and you are allowed to brew up to 100 gallons a year per person in your household over the age of 21, up to 200 gallons. State laws may vary, and in some states homebrewing is illegal. BeerUtopia has a great list for more information on whether homebrewing is allowed in your state.You are not allowed to sell anything you brew at home. Homebrewing is not distilling, (moonshining), which is most definitely illegal, and a Federal Offense.
This information is intended for those of legal age to consume alcohol.
Do I need Special Equipment?
The short answer if no. You can use almost anything that you can seal up as a fermentation vessel.However, your cider making will be a bit easier with a modest investment in a couple handy pieces of equipment. I'll detail them here, and show you where you can get them. Each will be rated on cost, as well as how much of a time-effort saver it is.
What do I need to Get Started?
The first thing you need is a fermentation vessel. This can be as simple as a food grade 5 gallon bucket you might have lying around the house (though you don't want to reuse anything that has a strong odor, like a pickle bucket). You can do a small scale fermentation in a 2 or 3 liter soda bottle. Anything that will hold the amount of cider you intend to make, and can be closed will probably work.
You will also need a way of keeping air out of your vessel. Air carries with it airborne bacteria, molds, wild yeasts, and other microbes that can spoil the taste of your cider, or just plain rot it.
If you're using a small necked bottle like a soda bottle, you can simply put a balloon over the neck.
For a bucket, plastic wrap works well, just make sure you get a large enough roll that you can completely cover your bucket with one layer. Secure with a rubber band.
Some brewers have good results with aluminum foil as well, used in much the same way as the plastic wrap.
You may need a funnel to aid in getting your apple juice into your vessel. You probably have one lying around the house. Or you could cut the top off a soda pop bottle that has a smaller neck than that of your fermentation vessel.
That's it. Later on in this lens we'll review a few store-bought options if you want to make things a bit easier.
You will also need a way of keeping air out of your vessel. Air carries with it airborne bacteria, molds, wild yeasts, and other microbes that can spoil the taste of your cider, or just plain rot it.
If you're using a small necked bottle like a soda bottle, you can simply put a balloon over the neck.
For a bucket, plastic wrap works well, just make sure you get a large enough roll that you can completely cover your bucket with one layer. Secure with a rubber band.
Some brewers have good results with aluminum foil as well, used in much the same way as the plastic wrap.
You may need a funnel to aid in getting your apple juice into your vessel. You probably have one lying around the house. Or you could cut the top off a soda pop bottle that has a smaller neck than that of your fermentation vessel.
That's it. Later on in this lens we'll review a few store-bought options if you want to make things a bit easier.
Ingredients
You will need:
1. Enough apple juice or apple juice concentrate to make as much volume of fermentables as you want to make, following the can directions.
For Concentrate, you'll need about 3 twelve ounce cans for 1 gallon of cider, about 15 for 5 gallons. Make sure you get juice without any preservatives or other additives, and these are designed to keep the juice from fermenting, and will kill your yeast. Vitamin C is ok. Most 100% apple juice concentrates are fine, but make sure you check. Different apple juices may or may not have preservatives like
2. Clean Water. If you're using concentrate, you will need to make sure you have a supply of clean, good tasting water to reconstitute it with. If your tap water tastes good enough to drink, it's fine. Some people use bottled water, in which case I'd recommend buying the large 2.5 gallon jugs from Walmart.
3. Yeast. Yeast is a fungus that will convert the sugars in the juice into alcohol and Carbon Dioxide. More on that in a minute.
1. Enough apple juice or apple juice concentrate to make as much volume of fermentables as you want to make, following the can directions.
For Concentrate, you'll need about 3 twelve ounce cans for 1 gallon of cider, about 15 for 5 gallons. Make sure you get juice without any preservatives or other additives, and these are designed to keep the juice from fermenting, and will kill your yeast. Vitamin C is ok. Most 100% apple juice concentrates are fine, but make sure you check. Different apple juices may or may not have preservatives like
2. Clean Water. If you're using concentrate, you will need to make sure you have a supply of clean, good tasting water to reconstitute it with. If your tap water tastes good enough to drink, it's fine. Some people use bottled water, in which case I'd recommend buying the large 2.5 gallon jugs from Walmart.
3. Yeast. Yeast is a fungus that will convert the sugars in the juice into alcohol and Carbon Dioxide. More on that in a minute.
Yeast
The yeast strain used for brewing is Saccharomyces. By fermentation the yeast species Saccharomyces cerevisiae converts carbohydrates to alcohols and carbon dioxide - for thousands of years the carbon dioxide has been used in baking and the alcohol in alcoholic beverages.There are different options for yeasts. Some people just use normal bread yeast, which is fine, and will work. However, it does have its drawbacks:
1. More of a bready taste in your finished cider. Some people don't mind this, others do.
2. Bread yeast is lowly flocculant. That means the yeast will not settle out of your cider as easily when it's done fermenting, and you'll end up drinking more of it. This won't harm you, and yeast actually has some vitamins in it, but some people don't like the taste.
Your other option is a yeast strain specifically cultivated for brewing. You'll get much better, more consistent results.
I would recommend either Safale US-05 yeast or Danstar Nottingham yeast. Nottingham is cheaper, and I use it with great results. Buy a few packets just in case, and I'll teach you later how to reuse your yeast so one packet ($1.60 a pack) will last you 5 or more fermentations. At that price, brewing yeast is the better option.
Got my ingredients, Now what?
Get Started!
You will need to make sure your fermentation vessel is clean and sanitized. A simple bleach solution of 1 teaspoon in 2.5 gallons of water will do the job, though there are specific no-rinse sanitizers used for brewing. If you use bleach you will need to rinse it off. Everything that touches your fermentables needs to be sanitized.
Pour your apple juice into your vessel, and add enough water to reconstitute, if you are using concentrate.
Sprinkle your dry yeast into the vessel, and give it a good shake. This introduces oxygen, which is necessary for yeast reproduction, and will get the yeast stirred in. Then close your vessel with your airlock and wait.
Now be patient. Fermentation can take as long as 2-3 weeks, or as little as a couple of days. Keep your vessel at room temperature, in an out of the way place. You don't really have to check on it much. After 2 weeks, it should be ready. To help the yeast settle out, you can refridgerate your cider for 24 hours. This will encourage the yeast to settle on the bottom of your vessel. When transferring from the vessel, be careful not to agitate the cider too much, as doing this will stir up the yeast. Now enjoy!
Pour your apple juice into your vessel, and add enough water to reconstitute, if you are using concentrate.
Sprinkle your dry yeast into the vessel, and give it a good shake. This introduces oxygen, which is necessary for yeast reproduction, and will get the yeast stirred in. Then close your vessel with your airlock and wait.
Now be patient. Fermentation can take as long as 2-3 weeks, or as little as a couple of days. Keep your vessel at room temperature, in an out of the way place. You don't really have to check on it much. After 2 weeks, it should be ready. To help the yeast settle out, you can refridgerate your cider for 24 hours. This will encourage the yeast to settle on the bottom of your vessel. When transferring from the vessel, be careful not to agitate the cider too much, as doing this will stir up the yeast. Now enjoy!
Enjoy!
However, at this point you may have a few questions. I'll try to address a few common ones.
Common Questions
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How Strong is my Cider?
How much alcohol in your cider depends on a couple of factors. First, the amount of fermentable sugars. If you added an extra can or two of concentrate, without increasing the water, you have more sugars, and thus more potential alcohol. Second, the alcohol tolerance of the yeast you use. Bread yeast will probably only tolerate about %5 Alcohol by Volume (ABV), which is in line with most beers. A brewing yeast like Nottingham can go up to about 12% ABV. -
How can I measure ABV?
To measure how much alcohol is in your cider, you will need a hydrometer. This is a simple device which measures the specific gravity or buoyancy of your liquid. Hydrometers are covered in my additional equipment list below. To use, take a reading before fermentation, and one after. Then use an ABV calculator like: Andy's ABV Calculator and Voila! -
Is it bad to drink the yeast?
There are no health risks associated with drinking brewing yeast in unfiltered brews like homemade cider. If you drink the cider with yeast still in suspension (and there will always be some, unless you invest in expensive filtering systems), there are a few things to keep in mind.
Some people's digestive tracts need to adjust to consuming yeast.
However, there are some useful side effects of yeast consumption. Yeast contains B vitamins, which have been identified as playing a role in reducing the effects of hangovers. -
Can homebrewing make me sick?
Unless you imbibe too much, no. If you do, you run the same risks as with any alcohol -- a hangover. Pasteurization is not necessary for hard cider because the ethanol produced during fermentation is a natural preservative that eliminates potential pathogens. If it tastes good enough to drink, you can be assured it won't make you ill.
There is a reason mankind has been brewing for over ten thousand years. In areas without ready access to clean drinking water, brewing was and is a way to ensure a safe source of beverages.
A quote widely attributed to Benjamin Franklin says "In wine there is wisdom, in beer there is Freedom, in water there is bacteria."
Reusing my Yeast
The easiest way to reuse your yeast is to pour a new batch of fermentable liquid (must) onto the yeast cake left in the bottom of your fermentation vessel. If you followed good sanitation procedures, and used an airlock, no contaminants should be present. When in the presence of more sugars and no alcohol, your yeast cells will wake up and start fermenting again.
Optional Equipment
Here is some optional equipment that will make your life much easier, and make you a better brewer. Your cider will also turn out tasting better. These are by no means necessary, but they are helpful. If you get an Ale Pail, a few airlocks, and a hydrometer, you're only spending about $15 on equipment that will last you your whole brewing career. For a total of about $30 you can get a siphon as well. All highly recommended.
1. Fermentation Vessel
Review your options
If you want to get a large, purpose-made fermentation vessel, you have a couple of options.
Vessel Option 1:
The Ale Pail
Ale Pail 6.5 Gallon Fermenting Bucket - 5104
Amazon Price: (as of 06/01/2012)
List Price:
This item is a simple 6.5 gallon food grade plastic bucket, with lid. The lid is drilled with a grommet for an airlock (more on those later). This is easily the cheapest option, and at roughly 7 dollars, it's a great investment.
Vessel Option 2:
The Better Bottle
Better Bottle Plain 6 Gallon Carboy
Amazon Price: (as of 06/01/2012)
List Price:
If you want to upgrade a bit from a bucket to something that looks a little sleeker sitting around your kitchen, try a Better Bottle. These PET plastic jugs are durable, and won't shatter like older glass carboys sometimes used in brewing. They are mostly oxygen-impermeable, which will keep your cider fresh. If you go with this option, you will also want to pick up a drilled stopper for closing it, and an airlock, both of which will be addressed in the Miscellaneous Products section.
Autosiphon
Fermtech Large (0.5-Inch) Auto Siphon
Amazon Price: $13.73 (as of 06/01/2012)
List Price: $16.78
An autosiphon is an easy way of transferring your cider from your fermentation vessel to plastic soda bottles for storage and consumption. It avoids disturbing the yeast cake, resulting in less yeast in your finished product, and doesn't introduce contaminants like using a tube siphon and starting by mouth. A cheap and very helpful piece of equipment.
Airlocks
3 Piece Plastic Airlock (Sold in sets of 3)
Amazon Price: $0.29 (as of 06/01/2012)
Much easier than other airlock methods discussed, these airlocks fit into the grommet on an Ale Pail, or into a Better Bottle stopper. Just fill to the line with water. Carbon dioxide can get out, but environmental air with contaminants cannot get in.
Bung or Stopper
Universal Medium Bung - Drilled (Fits Better-Bottles)
Amazon Price: (as of 06/01/2012)
If you're using a Better Bottle, you'll need one of these bungs or stoppers. They are drilled to accept an airlock.
Hydrometer
Hydrometer - Triple Scale
Amazon Price: $0.98 (as of 06/01/2012)
Useful for measuring specific gravity of your cider, determining ABV, and whether fermentation has stopped. When using, if you get the same reading three days in a row, your cider is done fermenting.
Your Thoughts
Have you learned something new? Eager to try your hand at making your own hard cider? Tried it and want to share your results or ask questions? Then post here!
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HowToKeg
Oct 11, 2011 @ 4:16 pm | delete
- This is pretty much how I brew my cider too. Love homemade cider, you can really taste the apple as compared to store bought.
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