How long does it take to make cider?

I have heard it takes anywhere from 3-4 weeks and other times I've heard it's about 4-6 weeks? Does it very depending on the recipe?

I have a few 1 gal batches I started without a hydrometer. How will I know when they are done? (I now have a hydrometer but no o.g to compare against) any advise would be greatly appreciated.

A cider should get down to 1.000, if not 0.996. From my notes, I had a starting OG of about 1.050 before adding any sugar, and a FG of 1.000 when it was done fermenting. It looks like I bottled mine 6 weeks after starting, with 2 rackings, and it was crystal clear.

I have a 1 gal batch (og unknown) that is 2 weeks old. Started with pasteurized cider, added 3 cups white sugar , 1/2 a pack of champagne yeast, 1 teaspoon yeast nutrient. Yesterday it's gravity was 1.000. Balling/sugar was -1% (not sure how that's possible) and abv 0%.

Is it possible this batch is done in only 2 weeks??
It has an alcoholic smell similar to cider but still smells a little yeasty.

Should I let it sit 4 weeks on the lees and see if that changes anything?

Sure, in fact, most fermentations are already over with after 2 weeks. The long wait times are for clearing and stability. With the juice and sugar, you probably had an PABV of ~ 10 +/- 1 %. The reason you are reading the gravity to be 1.000 is because the liquid has the same density as water at this point. The other scales are just conversions of this fact. AKA it's reading 0% ABV because there isn't any(much) more potential to convert sugar to alcohol. Let it set until it's clear enough to read something on the other side, rack, wait a few more weeks, and if there is any sediment at that point, rack, bottle. If there is no sediment, bottle.

I just visited a cidery yesterday. They ferment for between 6 and 18 months. 6 weeks? Wow!

UncaMarc said:

I just visited a cidery yesterday. They ferment for between 6 and 18 months. 6 weeks? Wow!

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The longest commercial fermentation I've heard of take around 6 mo, from an old orchard grown without fertilizer, with wild yeast and very very cold temperatures. Where did you visit that fermented for 18 months?

If your using a champagne yeast, your cider will ferment out to .996 in about 4 days. The rest of the time you hear about is conditioning. You can have off flavors that will mellow out over the time you condition.

Add a cup of sugar per gallon and your OG will be around 1.064. Add pectin enzyme and let sit for a day before pitching the yeast.

At the end of fermentation add a potassium sorbate to kill off the yeast. Unless your not going to bottle, then skip this step and keep it cold.

You can also back sweeten after fermentation is done. I add 3/4 quart of simple syrup and a can of frozen apple juice concentrate to a 5 gal batch. If you back sweeten, you should definitely add the potassium sorbate or you will get a new fermentation kick in and bottle bombs.

I'm trying to keep the recipe as affordable as possible. Is there something other than pectic enzyme I can add? Or is it at least inexpensive? Can I back sweeten with sugar or honey? Reasons I wouldn't want to? I'm sure I will get more into it as I go but for now these are my first batches and I don't have much money to put into it. It started as a surprise for family for the holidays

Brewsser said:

I'm trying to keep the recipe as affordable as possible. Is there something other than pectic enzyme I can add? Or is it at least inexpensive? Can I back sweeten with sugar or honey? Reasons I wouldn't want to? I'm sure I will get more into it as I go but for now these are my first batches and I don't have much money to put into it. It started as a surprise for family for the holidays

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P.S. I'm not going to bottle. Just don't have the equipment and once it's finished I imagine it will be consumed pretty quickly

UncaMarc said:

I just visited a cidery yesterday. They ferment for between 6 and 18 months. 6 weeks? Wow!

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I bottled it at 6 weeks, but I still haven't sampled any, months later.

The pectin enzyme is cheap as is the yeast and nutrients. The most expensive things are the cider and a carboy.

LeBreton said:

The longest commercial fermentation I've heard of take around 6 mo, from an old orchard grown without fertilizer, with wild yeast and very very cold temperatures. Where did you visit that fermented for 18 months?

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Almar orchards, makers of JK Scrumpy.

Had a bottle of JKS yesterday and oddly it's not very clear. Still sweet though. Had 3-4 different commercial types yesterday and all of them were too sweet.

18 months of conditioning vs fermenting. It's probably sitting in a fermenter while conditioning and it's likely your tour guide isn't aware of the distinction or else doesn't figure you or the general public would get the difference.

mike_in_ak said:

Had a bottle of JKS yesterday and oddly it's not very clear. Still sweet though. Had 3-4 different commercial types yesterday and all of them were too sweet.

18 months of conditioning vs fermenting. It's probably sitting in a fermenter while conditioning and it's likely your tour guide isn't aware of the distinction or else doesn't figure you or the general public would get the difference.

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I think it's the best of the best. It is like farm fresh sweet cider with a kick. I don't like the dry clear ones I've tried but then again maybe there are some of those that are better which I haven't found yet. I like the fact that John is making his with all American apples and is certified organic. That's the old fashioned way.

The JKS process is similar to old school European cider makers - use low nutrient juice and keep the fermentation going as slow as possible so that the yeast run out of nutrient before sugar.

At the other end of the spectrum, this season I kegged my first batch nine days after pressing. Seven days of fermenting, crashed for 2 and into the keg. One more day to get a good carb.

Ok guys, sorry to barge in on the conversation but I have a question about fermenting times for cider. I usually brew beer but am experimenting with a cider. I've had a batch brewing for 5 days now, a mixture of apple concentrate from a tin (Black Rock), the juice from 8kg of apples, raw sugar and water to make a 23L (6 gal) batch. Started with OG of 1.050 and pitched a cider yeast. The fermenting (airlock bubbling) seems slower to that I'm used to with beer brewing, and when I checked the gravity, it was only 1.030. I'm concerned I've messed it up or do you think I should leave it, be patient and give it plenty of time. Any suggestions?

How's the temp? It may take longer than 4 days because you are using a cider yeast. I use a champagne yeast so it's pretty fast. You won't get much to any krausen with a cider. I would wait it out a bit.

Temp is about 21 degrees C (I think about 71 F) and the airlock has all but stopped. I took another hydrometer reading and got around 1.020 so obviously it's still going even if I don't see any obvious signs of it. I think I may be a bit impatient, but after reading some other threads, the general consensus seems to be to leave it for quite a while. I gather this helps with it clearing up as well, as it is quite cloudy from the fresh apples juice.