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Old 05-07-2012, 03:54 AM   #1
Apr 2012
palenville, ny
Posts: 103
Liked 1 Times on 1 Posts

i am thinking about diving in and not even sure where to start looking.
i have brewed beer before but never delicious cider.
maybe someone can suggest a simple beginner recipe

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Old 05-07-2012, 03:56 AM   #2
Sep 2011
Granite City, IL
Posts: 20


This is as easy and delicous as it gets!

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Old 05-07-2012, 03:56 AM   #3
AZ_IPA's Avatar
Jun 2008
The Cold Part of AZ
Posts: 53,062
Liked 8877 Times on 7112 Posts

I would start right here: http://www.homebrewtalk.com/f32/resu...riments-83060/

A ton of info in this thread

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Old 05-09-2012, 05:42 PM   #4
Dec 2011
Wilmington, Illinois
Posts: 39
Liked 4 Times on 4 Posts

Can't get any easier then EdWorts Apfelwein.
Also try this http: http//www.homebrewtalk.com/f32/caramel-apple-hard-cider-292770/
Although there are a couple more steps it's very easy. Upstatemike's got a winner recipe also. The Apfelwein is very dry and the carmel apple cider is sweet and generally less ABV.
People have experimented with wine yeast, champagne yeast and ale yeasts (Nottinghams being one of the most popular).

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Old 05-09-2012, 05:51 PM   #5
Apr 2009
Highlands Ranch, CO
Posts: 1,326
Liked 147 Times on 115 Posts

Easiest is get 5 gallons of cider , add 1 vail/packet of cider yeast, wait ~4-5mos and bottle. If you get good juice it turns out good cider.

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Old 05-09-2012, 06:13 PM   #6
Nov 2010
Philadelphia, Pennsylvania
Posts: 162
Liked 5 Times on 3 Posts

Agree with JeepDiver.
1) Buy cider that doesn't have preservatives and put in a sanitized carboy, take a gravity measurement
2) Add yeast (Nottingham or S-04 are good to start) and some nutrient helps, slap on an airlock, leave around room temp or a bit below
3) Ferment for a few months until gravity is stable for 3 consecutive days; it will read somewhere around 1.000
4) If you want it really clear, transfer to secondary after a month or so. Then let it sit until it looks nice. If its nice and cool it will clear a bit faster.
5) Bottle or whatever.

It'll be dry and if you wait a couple-6 months will be delicious. Wait a year and will be awesome.

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Old 05-09-2012, 06:32 PM   #7
Jun 2011
Fayetteville, NY
Posts: 81
Liked 4 Times on 3 Posts

Originally Posted by smh View Post
It'll be dry and if you wait a couple-6 months will be delicious. Wait a year and will be awesome.
I currently have six gallons of cider sitting in the back corner of my wine cellar waiting for October. This is the second batch of cider I've made. The first I made in 2008 and did the basic cider+yeast=booze method. I have one 22oz bottle of that remaining and I think I'm going to open it this fall.

The batch I currently have under glass is made from cider we pressed ourselves (the goal is serve the last year's cider while pressing this year's apples). I heat pasteurized and added a 1lb of brown sugar to the mix. I don't have my notes, but I think the OG was around 1.060. I used Nottingham dry yeast. I primaried for eight weeks at about ~66F. It has sat in secondary ever since and is crystal clear, but a pretty medium brown. I'm considering back sweetening when I keg/carb this batch in the fall. But that will depend on what it tastes like when the time comes, I guess.

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Old 05-09-2012, 08:39 PM   #8
Nov 2010
Rescue, CA
Posts: 88
Liked 2 Times on 2 Posts

Assuming you are are able to keg, and that you like your cider medium as opposed to dry, here is the recipe and brewlog from a batch I just kegged;

Barsotti Cider - 3/8/2012

5.5G Barsotti Apple Juice - SG: 1.054
2.6lbs Organic Turbinado Sugar (Trader Joe's)
.25g Pectic Enzyme
5g SafAle-04 yeast

3/8/2012 Warmed 1G AJ with sugar until disolved - didnít boil! Added AJ+Sugar mixture to 6.5G primary fermentation bucket, sprinkled Pectic Enzyme. Splashed 4.5G AJ into bucket. Covered top of bucket with fine netting to keep bugs out. Adjusted OG: 1.074
3/9/2012 Dry pitched Safale-04
3/10/2012 Stirred vigorously to break up krausen/floating yeast
3/15/2012 SG: 1.038 @ 66 degrees = 1.039
3/17/2012 SG: 1.032 @ 66 degrees = 1.033
3/19/2012 SG: 1.026 @ 64 degrees = 1.027
3/21/2012 Transferred to carboy, refrigerated, SG: 1.022
5/7/2012 Kegged, FG: 1.020 @ 55 degrees = 1.020

Final ABV 7.25% - although SWMBO swears she can't taste any alcohol in it at all

I would have kegged it sooner but life just got in the way

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Old 05-09-2012, 09:54 PM   #9
Dec 2011
Meriden, CT
Posts: 1,288
Liked 92 Times on 78 Posts

This is what I use. Of course you can tweek it a bit and even skip some of the smaller components like acid blend or grape tannin.


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Old 05-11-2012, 05:14 PM   #10
Apr 2012
palenville, ny
Posts: 103
Liked 1 Times on 1 Posts

what does the acid blend do?
just wondering?

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