Simple Hard Apple Cider
Craft your own crisp and refreshing beverage with this Simple Hard Apple Cider recipe, a beginner-friendly introduction to homebrewing that turns fresh apple juice into a perfectly effervescent drink. Using just a few ingredients—like preservative-free apple juice, champagne or cider yeast, and an optional touch of sugar for a stronger brew—you can create a naturally fermented, flavorful cider in just a few easy steps. With minimal hands-on time and basic equipment, this recipe takes advantage of natural fermentation to deliver a drink with balanced sweetness and a delightful tang. Perfect for savoring on its own or pairing with your favorite fall-inspired dishes, this homemade cider is a rewarding and delicious way to celebrate the art of fermentation.
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Recipe Information
Ingredients
- 3.8 liters Fresh apple juice (no preservatives)
- 1 packet Champagne yeast or cider yeast
- 100 grams Sugar (optional, for higher alcohol content)
- 100 milliliters Sterilized water (optional, for yeast preparation)
- 1 batch Sanitizing solution (for cleaning)
Instructions
Thoroughly sanitize all equipment, including a fermentation vessel (a 1-gallon glass carboy or food-grade plastic container), airlock, measuring cups, and funnel, using a sanitizing solution.
Pour the fresh apple juice into the sanitized fermentation vessel, leaving a few inches of space at the top for foam during fermentation.
If using sugar to increase the alcohol content, dissolve the sugar in warm sterilized water and add it to the apple juice. Stir gently to combine.
If required by the yeast type, rehydrate the yeast in 100 milliliters of lukewarm sterilized water and let it sit for 10 minutes. Follow the instructions on the yeast packet.
Add the yeast (rehydrated or dry) directly into the fermentation vessel. Do not stir; the yeast will disperse on its own.
Attach the airlock to the top of the fermentation vessel. Fill the airlock with water as per its instructions to allow gases to escape without letting in oxygen.
Store the fermentation vessel in a dark, cool place (18-22°C or 64-72°F) for 1-2 weeks. Fermentation should begin within 24-48 hours, and you'll notice bubbling in the airlock.
After fermentation slows down significantly (no bubbles for at least 1 minute in the airlock), transfer the cider to sanitized bottles using a siphon, leaving sediment behind. Seal the bottles firmly.
Allow the cider to age in the bottles for at least 1 week at room temperature for improved flavor. Refrigerate before serving.
Serve chilled and enjoy your homemade hard apple cider responsibly!
Nutrition Facts
Calories |
2196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.8 g | 6% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 159 mg | 7% | |
| Total Carbohydrate | 543.4 g | 198% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 480.0 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 318 mg | 24% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 3970 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
