HOW TO MAKE HARD CIDER IN 5 EASY STEPS
Do you love the taste of craft hard cider? We'll show you how to make hard cider at home in five easy steps with no additional ingredients required!
Provided by Teri Page
Categories In the Kitchen
Time 1h20m
Number Of Ingredients 6
Steps:
- The hardest part of making cider is getting the juice out of those apples, and for that you need a cider press. To make it affordable, we co-bought this high quality cider press. My video shows the apples being ground to a pulp, the cider being pressed, and then us pouring the cider into a carboy.
- We pour the cider right from the press directly into the carboy though a strainer and funnel, as you can see in the video above. When almost full, we pop the airlock on and stow it out of the way in a cool spot in the house out of direct sunlight (we place it in our homestead root cellar).
- Then ... just do nothing. Organic or unsprayed apples, like grapes and other fruits, grow with naturally occurring yeast right on their skins, so your fresh cider will start fermenting almost immediately. (Which means those microscopic yeast cells will start "eating" the sugars in the juice and "excreting" alcohol and carbon dioxide gas).
- The initial fermenting process will create bubbles and foam caused by the release of carbon dioxide, which can come up through the airlock and sometimes clog it, (especially if you haven't strained out larger apple chunks), so monitor this during the first few days, and clean the foam out of the airlocks.
- Alternately, you could use a large diameter hose the size of your carboy jar opening (sometimes called a blow-off tube) fitted snugly into the opening with the far end curved down into another smaller jar of water, that allows the foam to bubble out safely without clogging for the first few days, and then you can install the air locks.
- And that's it! Hard cider is on the way. Now all you need to do is wait for the bubbling to slow and stop, signifying that most or all of the sugar left in the juice has been digested by the yeast, and converted into alcohol (and CO2). This could take several weeks or up to several months, depending on a variety of factors including temperature, initial sugar in the apples, yeast vigor, etc.
HARD APPLE CIDER FROM JUICE
Using store-bought apple juice is the easiest way to make hard apple cider. This simple recipe is so delicious and easy that it's perfect for beginners. Best of all, homemade apple cider is sulfite-free!
Provided by Emillie
Categories Alcohol
Time 15m
Number Of Ingredients 6
Steps:
- Be sure to sanitize anything that is going to touch the cider. If you are fermenting in a store-bought jug of apple juice, then you will only need to sanitize for racking and bottling.
- Remove 1/2 cup of juice from the jug. This will leave enough room to prevent the fermentation from bubbling over. I recommend testing the sugar content of your apple juice using a hydrometer. It needs to be at least 1.050. Feel free to add up to 1 cup of sugar, as needed. This will increase the potential alcohol content and/or sweeten the cider.
- Add the yeast and yeast nutrient. Put the cap back on the bottle of juice and give it a good shake to mix everything up.
- Remove the lid and top the bottle with an airlock.
- If you are using unfiltered apple juice, then you will need to rack the cider to a clean jug after 1 week. If you are using filtered apple juice, then racking isn't necessary.
- Allow the cider to ferment for 2-4 weeks (1-3 weeks after racking) before bottling. Exactly how long you leave the cider to ferment will depend on your personal taste. If you like sweet cider, bottle it after 2 weeks. Wait 4 weeks for a dry cider.
- To prime, the carbonation, add mix 2 Tbsp of white sugar or dextrose in 1/4 cup of boiling water. Stir to dissolve the sugar. Then mix the sugar water into the cider just before bottling.
- Leave the bottled cider to ferment at room temperature for another 1-2 weeks, until it is carbonated. Store the cider in the fridge and enjoy it within 2 months. Because this recipe is a sulfite-free recipe the cider is not shelf-stable and will continue to ferment, even in the fridge. So if you like sweet cider, drink it within 1 month.
HOW TO MAKE HARD CIDER FROM WHOLE APPLES
You don't need an apple press or lots of fancy equipment to make a delicious hard apple cider from whole apples! Here's the process I have used in my kitchen for many batches of good cider.
Provided by ariana
Number Of Ingredients 7
Steps:
- I don't use any vinegar or veggie wash because I want to keep the yeast on the skins on the apples.
- This is mostly just to check for bugs or other issues with the apples. Discard or cut around any that have an infested core, and cut out major bruises. It's nice to have a partner for this part, and it's the perfect job for a kid with basic knife skills. But I have done it by myself, too. Transfer chopped fruit to a clean bowl by your juicer. You don't need to worry about coring or taking stems out- the juicer will do that for you.
- As your juicer pitcher gets full, pour it through a funnel into a sterilized demijohn.
- When the pulp container starts getting full, take a few minutes to squeeze the juice out of the pulp. Place your sieve over a clean bowl, and line it with your kitchen towel. Put a couple heaping handfuls of pulp in the towel, and gather the edges and twist to wring out as much of the juice as possible. My own juicer is not great, so I actually get 50% of the total juice this way. Your pulp (now called pommace) should be really dry when you're done, and you can just compost it. Pour the juice into the demijohn, and get back to juicing.
- Once you have juiced all of your fruit, taste the juice and add sugar. This is where a little guesswork will come in, because the acidity and tannin content, as well as the sweetness of your fruit will vary. I usually add about a cup of sugar to a gallon of juice, and I don't like mine very sweet. During the fermentation process, the yeast will eat the sugar (both the fructose from the fruit and the added sugar) and turn it into alcohol- so this step is both for flavor and alcohol level. Those of you in the USA may not really need to add much sugar, as most of the apples there tend to be really sweet. Don't get hung up on this step, as you can add more sugar later if the brew is turning out too dry or tart for your taste.
- (This step is optional, depending on whether you have a lot of foam/ pulp floating at the top of your demijohn.) Put your demijohn on a tray or in a bowl, and keep it in a warm spot for about a day or so. The yeast will start to become active, and things will get bubbly. Your cider will split into layers, with foam floating on top. If your demijohn is pretty full, the foam will come out the top. I think this is great, as it's a good way to get rid of that funky stuff.
- Put a rubber stopper and an airlock on your demijohn, and let it sit for a week.
- - siphon it into another sterilized demijohn, leaving the yeasty sediment in the bottom of the first one, so you have a much cleaner cider in the new demijohn. Taste it and see how it's doing. If it's already tasting pretty dry, you can add some more sugar before you put the airlock back on.
- Some people like a pretty sweet cider, and bottle it after a week. I like mine pretty dry, tart and strong, so I usually give it three weeks or even more. Fermenting it this long means that it won't be very fizzy in the end- but you can also add a little sugar just before bottling to regain some carbonation. This is totally up to you, of course. You could experiment and bottle half to drink and leave the rest for another week. Whatever you decide, the next step is to bottle your hard cider. Use the siphon hose to fill swing-top bottles. The type of bottle is really important, since it lets out small amounts of the pressure that builds up, so you don't have a glass explosion later.
HOMEMADE HARD APPLE CIDER
Homemade Hard Apple Cider is fun and easy to make, and highly customizable. Make your Hard Apple Cider from apples, or purchased cider!
Provided by Marie Porter
Categories Beverage
Time P4m8DT2h45m
Number Of Ingredients 11
Steps:
- In large stock pot, combine apple cider with the sugar. Heat to almost boiling, stirring until sugar is dissolved. Continue to heat for about 45 minutes - never allowing it to come to a boil. Remove from heat, cover with sanitized pot lid. (If you don't have a 7-10 gallon stock pot or turkey fryer, you can do this in batches.)
- Once mixture has cooled to room temperature, use a sanitized funnel to transfer cooled mixture to a sanitized 6.5-7.5 gallon fermenter. Using clean hands and sanitized utensils, add any flavoring ingredients you'll be using to the fermenter. Go easy on the flavorings - you can always add more later, but cannot take it away if you overdo it!.
- Using sanitized equipment, take a gravity reading. Keep track of the number! (This is an optional step, but will allow you to calculate your final ABV %)
- Sprinkle yeast into fermenter, cover with sanitized air lock. Let sit, undisturbed, overnight.
- Within 48 hours, you should notice fermentation activity - bubbles in the airlock, carbonation and /or swirling in the cider must. This means you're good to go! Put the carboy somewhere cool (not cold!), and leave it alone for a month or so.
- Using sanitized equipment, rack the clarified cider off the sediment, into a clean, freshly sanitized 6.5 gallon carboy. Cap with sanitized airlock, leave it alone for another 2-3 months.
- When you've let it clarify as much as you have patience for - with no more sediment being produced - you can move on to bottling:
- For uncarbonated cider:
- Using sanitized equipment, take a final gravity reading, then rack the cider into clean, sanitized beer bottles, and cap them. Allow to age for a month or so before drinking. (Like wine, the flavor improves with age!)
- For naturally carbonated cider:
- In a small pot, mix together 1 cup of water with 1 cup of sugar or brown sugar. Use a sanitized funnel to pour this into a sanitized large carboy. Rack the cider over into this carboy, swirling it as you go. Bottle cider as described in the previous step. Allow to age at least a month or two - residual yeast will ferment the added sugar, carbonating the cider.
- Alternatively, you can rack the cider (without the added sugar syrup!) into a keg and force carbonate it, if you have the set up for that. That's what we did with our last batch, and blew through it pretty quick during the tornado clean up! Chilled hard apple cider is just what's needed for that sort of thing, LOL!
- Enjoy.. and start planning for next year's batch(es)!
Nutrition Facts : Calories 3497 kcal, Carbohydrate 881 g, Protein 4 g, Fat 5 g, SaturatedFat 1 g, Sodium 156 mg, Fiber 8 g, Sugar 817 g, ServingSize 1 serving
HARD APPLE CIDER
Make and share this Hard Apple Cider recipe from Food.com.
Provided by Dave5003
Categories Beverages
Time P3m24D
Yield 1 gallon, 10-16 serving(s)
Number Of Ingredients 8
Steps:
- crush and dissolve campden tablets in a cup of warm water and mix well with the FRESH apple juice in your primary fermenter.
- Let stand over-night. Mix in all other ingredients except yeast making sure everything is dissolved, then sprinkle yeast over top of juice and cover with plastic sheet and ferment 3 to 5 days.
- Rack (siphon) into secondary fermenter and attach air lock.
- Rack again in 3 weeks.
- When all fermentation is finished, rack into a clean vessel and add 2 oz of white sugar and gently stir well.
- (I usually put the sugar into a bit of water and dissolve it first by boiling it in the microwave) When sugar is well mixed, bottle and age 3 months.
- This will give you a crisp, carbonated hard cider.
- * the more sugar you add, the more alcohol you will get, but the longer it will take to ferment. I would recommend from 1/2 to 1 pound per gal/4.5 l and not more than 2 lbs.
Nutrition Facts : Calories 306.2, Fat 0.5, SaturatedFat 0.1, Sodium 14.2, Carbohydrate 76.7, Fiber 0.6, Sugar 72.8, Protein 0.5
HARD APPLE CIDER
Make and share this Hard Apple Cider recipe from Food.com.
Provided by Benjamin Fitch
Categories Beverages
Time 1h
Yield 8 pints, 10 serving(s)
Number Of Ingredients 3
Steps:
- Other items you'll need: Stock pot, stirring spoon, 1 gallon glass jug, rubber stopper with hole for airlock (available from your local home-brew shop), Airlock (also available from your local home-brew shop), enough bottles to hold one gallon of your cider (screw top bottles that have already held carbonated beverages are ideal.).
- Pour about half of the cider into the stock pot and heat to 80°.
- Stir in honey and continue to stir until honey is completely dissolved.
- Remove from heat.
- Cool the cider to 75°.
- Funnel warm cider into 1 gallon glass jug.
- Add enough of remaining cider to fill jug (with 3 or 4 inches of space left at the top.).
- Add yeast.
- Place stopper and airlock on jug.
- Let the jug rest in a cool dark place for approximately a week.
- Fill screw top bottles with cider, then let sit for 2 or 3 more days in that same cool dark spot.
- Refrigerate and drink!
Nutrition Facts : Calories 139.2, Sodium 2, Carbohydrate 37.6, Fiber 0.2, Sugar 37.3, Protein 0.3
More about "hard apple cider food"
10 BEST SUBSTITUTES FOR APPLE CIDER IN RECIPES/SAUCE/BAKING
From kitchensubstitute.com
5/5 (1)Total Time 3 hrs 10 minsCategory SubstitutePublished 2021-12-28
- Lemon Juice. Lemon juice will be your first choice if you want a natural substitute. This yellow fruit works perfectly because of its high acidic content just like apple cider, its citrus burst brings similar freshness to your meal.
- Rice Wine Vinegar. Rice wine vinegar can pass for a good apple cider replacement. With its sour taste, it creates a balance to the acidity and flavor of other components of your dish.
- Red Wine Vinegar. This is one popular American vinegar known for its strong and harsh taste. Red wine vinegar can change the color of your dish, so if you don’t mind a bit of color in your dish, this is a great substitute for apple cider in your recipe.
- Balsamic Vinegar. Balsamic vinegar is a slightly sweet, richly flavored and dark vinegar made from unfermented grape juice. It’s popular in making salad dressing.
- Sherry Vinegar. Sherry vinegar is produced in the province of Cádiz, in southern Spain. It is a gourmet wine vinegar made from Sherry wine. When compared with Apple cider, Sherry tastes different, however, it can can be a great replacement in cooking.
- Orange Juice. Apple cider or apple cider vinegar can be a good replacement for orange juice, and vice versa. Everyone loves oranges, they are fruity, a bit tart, but overall flavorful and sweet.
- Apple Juice. This is also a good option for you, after all, apple juice comes from apples as well. Apple juice can save your meal if you run out of apple cider.
- Malt Vinegar. This is an uncommon substitute but it’s a good one. Malt vinegar is made from fermented barley grains called malt. It is dark, flavorful, mild and sweeter, it has a yeasty taste rather than a fruity one when compared to the other substitutes.
- White Wine Vinegar. A bottle of white wine vinegar in your drawer saves the day. Its taste is similar to apple cider, so do not be afraid you are missing out on great taste as they share the same sweetness.
- Homemade Apple Cider. If these options are still out of your reach, do not fret you can always prepare your homemade recipe. Although it will take a few hours, it’s worth the effort!
HOW TO MAKE HARD APPLE CIDER AT HOME I TASTE OF HOME
From tasteofhome.com
Author Caroline StankoPublished 2019-12-03Estimated Reading Time 7 mins
- Sanitize fermenting equipment. To prevent any unwanted flavors from developing in your cider, you’ll want to completely sanitize your equipment to get rid of bacteria.
- Mix fermentation ingredients. Once your fermentation equipment has dried, use a funnel to pour your apple juice into a carboy fermenter and sprinkle in the dry active yeast.
- Aerate and seal. Insert the drilled rubber stopper in the mouth of the carboy then, using a clean finger or paper towel, cover the rubber stopper’s hole and forcefully shake the juice and yeast for at least a minute.
- Sanitize bottles and bottling equipment. After your apple cider has fermented, it’s time to bottle! You can use swing top or pry off bottles, but pry off bottles will require additional capping equipment.
- Make simple syrup. In order to carbonate the cider, and raise the ABV a bit, you’ll want to make a simple syrup for the remaining yeast to eat. To do so, heat 1 ½ cups of water in a large pot (at least big enough to hold all of the cider and simple syrup) over medium and stir in 2 tablespoons of sugar until it dissolves.
- Siphon the cider. Grab your tubing, with the clamp open, and submerge it in a bowl of clean water until it has filled with water. Close the clamp and remove the tubing from the water, holding the ends up so none of the water escapes.
- Combine cider and simple syrup. If you didn’t siphon the cider directly into the simple syrup pot, combine the two and then use the sanitized spoon to gently stir the pot.
- Siphon into bottles. Repeat step 7 to set up a siphon to transfer the cider from the pot and into your 10 bottles. You’ll want to fill each bottle just above the start of the neck, leaving some room for carbonation to form.
- Carbonate bottles. Securely close your swing top bottles or cap pry off bottles with capping equipment. Wipe down the bottles and then store them in a dark, dry place for an additional 10 days.
5 WAYS TO COOK WITH HARD CIDER | FOOD & WINE
From foodandwine.com
Author Kay ChunPublished 2014-10-31Estimated Reading Time 1 min
- Simmer a cup of hard cider in a saucepan with crushed garlic and fresh herbs until it reduces into a glaze. Brush it on grilled ribs or chicken wings.
- Whisk some hard cider with apple cider vinegar, Dijon and olive oil for a zesty double-apple vinaigrette that you can use on greens or roasted vegetables.
- Add some salt, sugar and spices to hard cider to make a tasty brine for whole chicken, duck or turducken.
MAPLE HARD APPLE CIDER RECIPE - CELEBRATION GENERATION
From celebrationgeneration.com
5/5 (2)Total Time 3122 hrs 30 minsCategory BeverageCalories 1030 per serving
- In large stock pot, combine apple cider, brown sugar, and maple syrup. Heat to almost boiling, stirring until sugar is dissolved.
- Once cider starts bubbling, turn the temp to low and simmer for 20 minutes. Think more “keep it warm”, than any kind of active simmer.
- While the pot is simmering, prepare your fermenter bucket:Wash and sanitize a 2 gallon plastic fermenter, lid, stopper, air lock, and wire strainer.
- Place acid blend and yeast nutrient into the plastic fermenter. Affix the stopper to the lid of the fermenter, cover and set aside.
HOME BREW HARD CIDER FROM SCRATCH - INSTRUCTABLES
From instructables.com
Estimated Reading Time 9 mins
- Ingredients and Materials. Ingredients: Apples (about 20 lbs, preferably of several varieties) Champagne yeast (from a homebrew market or online shop)
- A Word About Apples. Making apples into delicious beverages is a very old practice and has a rich history and culture about it. Apples themselves are a very important fruit, especially in American culture.
- Juicin' Once you've got your apples, you've got to juice them. You can either use an apple press to crush the apples and extract the juice, or you can use a juicer (my preference) to remove the juice from the pulp.
- Cook. Once you've got about a gallon of cider, you have to pasteurize it for two reasons: -to kill any bacteria in your apple juice that might contaminate your brew.
- Brewing With Commercial Cider (Creating a Starter) [EDIT] This is an optional step but after reading some comments on the original instructable, I thought it would be a good idea to include a few options for advanced brewing techniques, especially because this step is essential for those of you who are not making cider from scratch.
- Add Yeast. Yeast is the key ingredient in all home brews and its important to pick the right kind. I use Red Star Champagne Yeast, which works pretty well and costs about a dollar a packet.
- Primary Fementation. Allow your brew to sit undisturbed in a dark area at about 70 degrees F. for about two weeks. You will notice it start to bubble in the first few hours.
- Aging and Bottling. Your cider has finished fermenting at this point, and is ready to drink. You will get better results, however, if you age your cider for a few months in a sealed container (most people recommend wooden barrels, but you can just use your trusty glass jug).
DEAD RAT™ HARD APPLE CIDER RECIPE - INSTRUCTABLES
From instructables.com
Estimated Reading Time 9 mins
- Equipment. In times gone by, cider making used to involve some very exotic and complicated machinery that, apart from being very expensive, would add many unwanted bacteria and other microorganisms into the brewing pot.
- Ingedients. Apples. Cider making yeast. Sugar. Please do not add a dead rat into the brew. Yes, I know it's called 'Dead Rat™ Cider', but actually, there is NO DEAD RAT!
- Procedure. 1.Source your apples and/or pears. Many people on my island have apple trees and let the apples go to waste so they can be obtained for free, with permission of course!
- Tasting the Cider. The panel of expert cider drinkers at Ffarm Moelyci put the Dead Rat™ through it's paces. Unfortunately, although people liked the taste of the cider, nobody could taste the special Dead Rat™ flavour.
- Final. So there we have it, how to make Normandy cider, a recipe handed down through the generations in one family only to be stolen by one man disguised as a donkey.
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