Homemade Hard Apple Cider Food
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
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HOW TO MAKE HARD APPLE CIDER AT HOME I TASTE OF HOME
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- 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.
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