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Old 11-20-2009, 05:17 PM   #1
Sep 2009
New Jersey
Posts: 150

I have no idea how to make this stuff. I have experience brewing beer, wanted to try 5 gallons of hard cider. I have the cider yeast, 5 gallons of cider (no preservatives) Can someone point me to a tutorial? I have some questions...

I plan to ferment in a carboy, then transfer the cider to growlers (I have a bunch and don't want to transfer to my kegs) Is this ok? Do you guys carbonate this stuff?

When, or should I add spices to the cider? Should I cook the cider prior to pitching?

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Old 11-20-2009, 05:21 PM   #2
Oct 2009
Posts: 73
Liked 1 Times on 1 Posts

Check out EdWort's post on Apfelwein, should point you in the right direction.

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Old 11-20-2009, 06:14 PM   #3
Jan 2009
Melbourne, Australia
Posts: 614
Liked 4 Times on 4 Posts

A couple words of advice. Use beer yeast instead of cider yeast, it'll help the cider mellow out and become drinkable more quickly. Don't add any additional sugar to the juice, it'll have enough sugar to make your cider 5% ABV or more. Don't cook the cider, add campden tablets as per the instructions to kill off any nasties in the cider. If you want to add spices, my personal preference is to add them during secondary after a month long primary. Remember, it's better to use too little than too much.
Primary: Edwort's Apfelwein
Primary: Brewingcentres Pale Ale
Primary: Brewcraft - Cheap 'n' Shiddy Bavarian Wheat

Kegged: Brewcraft - Cheap 'n' Shiddy Bavarian Wheat
Kegged: Brewcraft - Enhanced Dutch Lager
On Tap: Brewcraft - Irish Stout

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Old 11-20-2009, 06:26 PM   #4
Sep 2009
Ontario, Canada
Posts: 17

IMO, it's better to forgo spices altogether in cider. I've tried a number of difference combinations/timings of adding cinnamon, allspice and cloves to the cider, and none have turned out well.

You shouldn't need to cook or otherwise process the cider before pitching. If you're really worried about infection, you can boil it for a while, but your cider won't clear if you do.

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Old 11-20-2009, 08:45 PM   #5
Oct 2008
Posts: 419
Liked 9 Times on 9 Posts

spicing a cider is not difficult at all if you'd like one. I have a hard, sweet cider in the keg now, that has a hint of cinnamon flavor on the front of the tongue, but then isn't noticable in the back of the mouth at all. It's beautiful right now. Very simple recipe, and if you'd like I can PM you and you can give it a's very easy. contrary to the above post, it is easy to add cinnamon to taste in a cider.

5 gal secondary: Strawberry Mead
1 gallon secondary: Blood orange Mead
1 gallon secondary: Grape Mead
On Tap: Blackberry Blonde Ale
On Tap: Apple/Cherry Hard Cider

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