Anyone want to explain how to make hard cider for a newbie?

[Ghostrider513]

I'd like to try to make hard cider, Never tried it before and have no clue. Any thoughts about this?

 

[z-bob]

Simplest? Buy pasteurized apple juice (Aldi, Sam's, Coscto, etc) Add wine yeast, and yeast nutrient at about half the recommended dosage that it says on the package. It will probably say 1 teaspoon per gallon, so use 1/2 teaspoon. Maybe add a little sugar, but not much (like 2 ounces per gallon) You don't really need the sugar.

Put a stopper on top with an air lock and let if ferment until it's done -- it will get cloudy during fermentation, then it will stop bubbling and get clear.

Give it another week after you think it's finished, then bottle it like beer. If any of this doesn't make sense, ask more questions. You tagged this with "dry cider" so I assume you don't want to sweeten it. It will end up about like "extra dry" champagne. If you want it sweeter, the easiest way is to sweeten it at serving time.

 

[RPh_Guy]

I never add sugar.
I haven't ever added nutrient either (some yeasts don't typically need it), but it's not a bad idea.
Apple juice and yeast. Ferment, carbonate, drink young.

Get fresh-pressed (preservative-free) juice if you can find it. Quality juice makes a big difference.

 

[Andrew Hodgson]

I just started one up yesterday with 1 gallon of Fresh-Pressed preservative free juice, 3/4 cup of brown sugar, 1 cinnamon stick, 1 tsp boiled bread yeast and some Notty yeast slurry I had in the fridge. EZ.

 

[opercularia]

This was the thread that got me started. I've settled on Nottingham as my favorite yeast for this cider.
https://www.homebrewtalk.com/forum/threads/everyday-simplest-dry-cider.492436/

 

[Ghostrider513]

Simplest? Buy pasteurized apple juice (Aldi, Sam's, Coscto, etc) Add wine yeast, and yeast nutrient at about half the recommended dosage that it says on the package. It will probably say 1 teaspoon per gallon, so use 1/2 teaspoon. Maybe add a little sugar, but not much (like 2 ounces per gallon) You don't really need the sugar.

Put a stopper on top with an air lock and let if ferment until it's done -- it will get cloudy during fermentation, then it will stop bubbling and get clear.

Give it another week after you think it's finished, then bottle it like beer. If any of this doesn't make sense, ask more questions. You tagged this with "dry cider" so I assume you don't want to sweeten it. It will end up about like "extra dry" champagne. If you want it sweeter, the easiest way is to sweeten it at serving time.

Thanks, Sounds pretty straight forward. And EZ. I'll try it out. Thanks

 

[Ghostrider513]

I just started one up yesterday with 1 gallon of Fresh-Pressed preservative free juice, 3/4 cup of brown sugar, 1 cinnamon stick, 1 tsp boiled bread yeast and some Notty yeast slurry I had in the fridge. EZ.

Will the cinnamon flavor come through? Nottingham yeast? lol

 

[Ghostrider513]

I never add sugar.
I haven't ever added nutrient either (some yeasts don't typically need it), but it's not a bad idea.
Apple juice and yeast. Ferment, carbonate, drink young.

Get fresh-pressed (preservative-free) juice if you can find it. Quality juice makes a big difference.

I see you did a blackberry, how'd that turn out? Is it basically the same thing as cider? Thanks for the reply, Mike

 

[Ghostrider513]

Simplest? Buy pasteurized apple juice (Aldi, Sam's, Coscto, etc) Add wine yeast, and yeast nutrient at about half the recommended dosage that it says on the package. It will probably say 1 teaspoon per gallon, so use 1/2 teaspoon. Maybe add a little sugar, but not much (like 2 ounces per gallon) You don't really need the sugar.

Put a stopper on top with an air lock and let if ferment until it's done -- it will get cloudy during fermentation, then it will stop bubbling and get clear.

Give it another week after you think it's finished, then bottle it like beer. If any of this doesn't make sense, ask more questions. You tagged this with "dry cider" so I assume you don't want to sweeten it. It will end up about like "extra dry" champagne. If you want it sweeter, the easiest way is to sweeten it at serving time.

I have an airlock stopper from my beer kit. I can probably use that kit. Thanks

 

[Ghostrider513]

Simplest? Buy pasteurized apple juice (Aldi, Sam's, Coscto, etc) Add wine yeast, and yeast nutrient at about half the recommended dosage that it says on the package. It will probably say 1 teaspoon per gallon, so use 1/2 teaspoon. Maybe add a little sugar, but not much (like 2 ounces per gallon) You don't really need the sugar.

Put a stopper on top with an air lock and let if ferment until it's done -- it will get cloudy during fermentation, then it will stop bubbling and get clear.

Give it another week after you think it's finished, then bottle it like beer. If any of this doesn't make sense, ask more questions. You tagged this with "dry cider" so I assume you don't want to sweeten it. It will end up about like "extra dry" champagne. If you want it sweeter, the easiest way is to sweeten it at serving time.

I read some comments that say to PRIME. What do they mean or do I need to prime it with this recipe? Thanks

 

[cmac62]

I read some comments that say to PRIME. What do they mean or do I need to prime it with this recipe? Thanks

Prime means to add sugar at bottling so it will carbonate.

 

[RPh_Guy]

I see you did a blackberry, how'd that turn out? Is it basically the same thing as cider?

I pureed 2oz/gal of fresh blackberries and added that to unfiltered apple juice. Turned out amazing. Just a hint of blackberry.

I've also had success with the natural blackberry flavoring distributed by Brewmaster. About 0.2oz/gal fits my taste, added at bottling.

 

[ThirstyPawsHB]

4 gallons of tree top apple juice and this. No backsweetening needed.

 

[TwistedGray]

I am a HUGE advocate for use a cider specific yeast and not an ale or champagne yeast. I find those both dry out the cider too much, and you consequently lose the apple flavor and aroma.

For reference I use safcider cider yeast (dry) for all my ciders now. You don't need anything but the juice, a carboy, the yeast, and an airlock. It turns out great as-is without anything else. You will end up somewhere around 6% ABV.

 

[Ghostrider513]

I am a HUGE advocate for use a cider specific yeast and not an ale or champagne yeast. I find those both dry out the cider too much, and you consequently lose the apple flavor and aroma.

For reference I use safcider cider yeast (dry) for all my ciders now. You don't need anything but the juice, a carboy, the yeast, and an airlock. It turns out great as-is without anything else. You will end up somewhere around 6% ABV.

That's what I'm looking for. Do I heat the cider up? And where can I get the safcider?

 

[Ghostrider513]

4 gallons of tree top apple juice and this. No backsweetening needed.View attachment 582920

What temp to heat it up to?

 

[Redpappy]

For 1 gal. Batch would it be 1 gal apple juice, yeast( half package) at botteling how much priming sugar?

What would the flavoring difference between sugar and brown sugar if I added before fermentation (2 oz per gal)

What’s a typical length of time to complete fermentation?

 

[TwistedGray]

That's what I'm looking for. Do I heat the cider up? And where can I get the safcider?

No and local LHBS (brewshop) or online, just Google the yeast name Safcider.

 

[TwistedGray]

For 1 gal. Batch would it be 1 gal apple juice, yeast( half package) at botteling how much priming sugar?

What would the flavoring difference between sugar and brown sugar if I added before fermentation (2 oz per gal)

What’s a typical length of time to complete fermentation?

1/2tsp table sugar per 12oz bottle
2-3 weeks fermentation
Juice + Yeast ... Don't add anything the first time. You can experiment later.

 

[z-bob]

I read some comments that say to PRIME. What do they mean or do I need to prime it with this recipe? Thanks

"Prime" is to add sugar at bottling-time so the cider (or beer or mead or sparkling wine) will carbonate.

BTW, don't use champagne yeast, and don't use Premier Cuvee or EC-1118 (I think those are also champagne yeast) or your cider will be tasteless. I've had good luck with Côte des Blancs, S-33, and Vintner's Harvest AW4 yeasts (I got a bunch a AW4 packets on clearance) They were all different, but all good. Côte des Blancs is dirt-cheap and it's reliable. S-33 is the only ale yeast I've been impressed with.

 

[ThirstyPawsHB]

What temp to heat it up to?

Just pour it into a sanitized fermenter. It's already pasturized. Made great ciders this way.

 

[S-Met]

Beware of Rhino Farts! Stressed yeasts release hydrogen sulfide which really smell like cow farts that have been fed on spoiled fruit. Adding a healthy dose of yeast nutrient and watching temp during fermentation will hep prevent it.

 

[TwistedGray]

So there you have it @Ghostrider513 - You can either do it the simplistic way or not.

Everyone has their different methods, but from a bare minimum point of view, you cannot go wrong with just pouring out some juice from the carboy it comes it or leave small amount of headspace in your carboy, add yeast, and walk away. Note: You get no krausen from hard cider, so you don't need much headspace at all. I leave about two inches.

 

[Maylar]

Note: You get no krausen from hard cider, so you don't need much headspace at all. I leave about two inches.

Depends on the yeast:

 

[TwistedGray]

Depends on the yeast:

Touche, I mean cider yeary

 

[Ghostrider513]

So there you have it @Ghostrider513 - You can either do it the simplistic way or not.

Everyone has their different methods, but from a bare minimum point of view, you cannot go wrong with just pouring out some juice from the carboy it comes it or leave small amount of headspace in your carboy, add yeast, and walk away. Note: You get no krausen from hard cider, so you don't need much headspace at all. I leave about two inches.

So it seems everyone has their way. Ill use safcider yeast and pitch brown sugar. Next, if its good, Ill add 1 qt of cherry in place of apple juice. See how it turns out. I dont want a dry champaign taste. Thanks to everyone.

 

[Ghostrider513]

T

So there you have it @Ghostrider513 - You can either do it the simplistic way or not.

Everyone has their different methods, but from a bare minimum point of view, you cannot go wrong with just pouring out some juice from the carboy it comes it or leave small amount of headspace in your carboy, add yeast, and walk away. Note: You get no krausen from hard cider, so you don't need much headspace at all. I leave about two inches.

Thanks. I'll do that. Easy is the best to start off with.

 

[Ghostrider513]

"Prime" is to add sugar at bottling-time so the cider (or beer or mead or sparkling wine) will carbonate.

BTW, don't use champagne yeast, and don't use Premier Cuvee or EC-1118 (I think those are also champagne yeast) or your cider will be tasteless. I've had good luck with Côte des Blancs, S-33, and Vintner's Harvest AW4 yeasts (I got a bunch a AW4 packets on clearance) They were all different, but all good. Côte des Blancs is dirt-cheap and it's reliable. S-33 is the only ale yeast I've been impressed with.

Good to know. Safcider yeast is what I'll try.

 

[bernardsmith]

What is your reason for adding "brown sugar"? By "brown sugar" you mean raw sugar... or sugar to which caramel coloring and flavor have been added? Or is this sugar the tail from making rum? That last kind of sugar does not always enhance cider. Is it for the flavor you want to add this sugar (see my last comment) or because you are looking for a specific level of alcohol that you cannot get by fermenting the juice itself? if so, are you making an apple wine? There needs to be a reason for anything you add or anything you use in wine making... simply adding something because you can often makes for a crap wine/cider/mead... or beer. But if you brew beer you already know that.

 

[TwistedGray]

What is your reason for adding "brown sugar"? By "brown sugar" you mean raw sugar... or sugar to which caramel coloring and flavor have been added? Is it for the flavor you want to add this sugar or because you are looking for a specific level of alcohol that you cannot get by fermenting the juice itself? There needs to be a reason for anything you add or anything you use in wine making... simply adding something because you can often makes for a crap wine/cider/mead... and beer.

100% agreed, don't add anything