Simple Hard Apple Cider Recipes

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HARD APPLE CIDER



Hard Apple Cider image

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

4 1/2 liters fresh apple juice (no preservatives)
1/2-1 lb sugar (not more than 2 lbs)
1/2 teaspoon pectic enzyme powder
1 teaspoon acid blend
1/4 teaspoon grape tannin
1/2 teaspoon yeast energizer
2 campden tablets
1 packet all purpose wine yeast

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

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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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