Start by pressing apples, or acquiring fresh-pressed cider from a local orchard (without preservatives). All Rights Reserved. Want a complete Step-by-Step Hard Cider Recipe? Next, pour the cider into a sanitized fermentation bucket — an unsanitized bucket may spoil the cider. In this episode of Brewing TV, we make hard cider. What do you need to make hard cider at home? At this point, it’s time to start drinking your cider and thinking about brewing your next batch. Then, siphon your cider over from your fermentation bucket or carboy to the bottling bucket. A variety of dry and liquid brewing yeasts will do the trick, and you can find them here. I only recommend products that I truly believe in and/or use for learning how to make hard cider. Using a hydrometer, I measured the original gravity of this juice at 1.044 which I calculated would produce around 5.5% ABV if I fermented it to near dry, or near 1.002 FG. Fermentation began strongly with a nice layer of krausen forming on top. Here’s what you need: Ingredients. Check your email for a confirmation message. Also, be aware that most commercial cidermakers are required to pasteurize their cider, and the process they use will affect the flavor. This simple recipe creates an easy drinking, 6-6.5% ABV hard cider you’ll want to have on tap all summer long. I do not suggest raising the original gravity too much as the higher alcohol level will require longer aging to mellow out the flavor of the hard cider. Your email address will not be published. Capper and caps No rinse sanitizer Ferment the cider for an additional one to two months. Directions: First, you will pour off about 1/4 to 1/2 cup of your store-bought apple juice to make room for the expansion when you add the other ingredients. or Then, put the growlers in the refrigerator to stop the carbonation process and get ready to … Here is what you will need to make hard cider. How to Make Hard Cider from Store-Bought Cider Check the store-bought cider’s label to be sure it does not contain chemical preservatives that will kill your yeast. If you’re buying sweet cider, start by checking the label to be sure the cider doesn’t contain chemical preservatives, because these will kill your yeast and your cider will not ferment. Step 3) Ferment the Cider. Within 72 hours the fermentation slowed from a bubble per second to around a bubble per 30 seconds. The process is really simple: They start with pasteurized apple cider and mix it with yeast (they use champagne yeast, which you can get online or from a homebrewing store), then add caramelized sugar to help the fermentation along. Your best bet for preservative-free cider is to buy it in-season from a local orchard. The honey or brown sugar syrup and cider should mix together naturally, but stir slowly with a sanitized spoon if you feel it is necessary. Step 2) Concoct the Batch. Let the bottled hard cider sit for another two weeks and then it will be ready to drink. While simmering the cider, you can add the optional 2 pounds of brown sugar or honey. The first distillery license in America, U.S. License #1, was given in 1780 to a cider distillery called Laird’s to make apple brandy (which it still does, and is still family owned). Once you do, reseal the bottle and put it in the refrigerator. Find a homebrew store (they're pretty common in the US at least), and get yourself a packet of ale yeast, a plastic airlock, and a bunghole cover to fit a gallon carboy. This kit provides all of the basic fermentation and testing equipment required to make your first hard cider. (Be gentle when moving the bucket full of cider. Here are the steps you’ll follow to make hard cider of your own. The yeast will rehydrate and acclimate itself to the cider. Within five or six hours, you should see a bit of bubbling within the bottle. Step 4) Age the Hard Cider. 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