When the price of hard ciders popped through the roof and my wife refused to cross her price point, I knew that I had to figure out a simple fix.
PMBC's to the rescue! She now ferments 2 liters at a time and can't believe how simple the process can be. Sanitation, consistent process and documenting results are important.
The easiest way to start is to get 1/2 gallon of apple juice (we buy the brand that uses that juice word twice in its name). Make sure it contains no preservatives. Pasteurized and citric acid are okay. Use dextrose initially as it generally won't impart any flavor. If you don"t have a hydrometer and tube, get one--initial gravity (OG), and final gravity (FG) provide crucial data.
Take an OG of just the juice, and add enough dextrose to get the 1/2 gallon between 1.078 - 1.080. Using a funnel, pour half into clear soda bottle. Shake both bottles vigorously to oxygenate liquid (that will help the yeast). Pour rest of juice into the soda bottle (leaving about 3 fingers from the top), add yeast, cap and shake again to mix yeast. Swap the cap out with the PMBC. Wrap and clip bottle with a kitchen towel and place in dark location, leaving undisturbed for 10-15 days. Remove towel and refrigerate for 2-3 days. The yeast will settle to bottom. It won't harm you if you do drink yeast, but you can taste it.
Carefully open bottle! Think champagne... Take an FG, trying hard to not have bubbles stick to hydrometer (good luck with that!). You can find places on line to help you calculate ABV. Once opened, will stay carbonated several days refrigerated--put regular cap back on.
Playing with the ABV, OG, FG and days of fermentation, you can ferment the taste and dry/sweetness that you desire. The CO2 bubbles will coat your tongue just like champagne. Good luck! Easy Peasy...keep notes.
