Looking to make your own booze, but don’t want to spend a boatload of cash on brewing equipment? Make some cider. It’s drastically easier to make than beer, yet the brewing process still allows for just as much creativity and expression. With the right tools, you can prepare a batch of homemade hard cider in just a single weekend. Here’s how it’s done:
From a broad perspective, the cider brewing process is fairly straightforward. You basically just get yourself some fresh apple juice (either by mashing the apples yourself, or buying pre-squeezed juice in0), add some champagne yeast, and wait for a couple weeks for everything to ferment. There’s a few finer points to it, but that’s the overall idea. Here’s what you need to make that happen:
- 2 1-gallon glass carboys with lids
- 1 1/2-pint glass jar with lid
- Measuring glass
- Bung (aka “stopper with a hole in it.” These are often included with the airlock, but not always)
- Siphon hose
- Star San
- Mortal and pestle (optional)
- 1 gallon fresh-pressed apple juice
- 1 packet champagne yeast (available online or at your local homebrew supply shop)
- 1 Campden tablet (available online or at your local brewer supply shop)
The apple juice can be obtained however you choose, but make sure that it’s as fresh and pure as possible. The most badass way to do this is to mash and juice the apples yourself, but that can be a bit of a labor-intensive activity, so we understand if you’re not up for it. If you are, however, there’s all kinds of DIY tutorials for making your own cider press online.
Your other option is to buy pre-squeezed apple juice from a store or farmers market. If you go that route, make sure to read the label. Store-bought stuff often contains preservatives (especially if the juice came from outside your state), which can inhibit or prevent fermentation. If you decide to buy the juice, avoid anything with preservative chemicals like potassium sulfate or sodium benzoate. These prevent bacteria (yeast included) from growing in the juice — which unfortunately means it won’t ferment. That said, don’t shy away from stuff that’s “UV-treated” or “heat-pasteurized” though — that stuff doesn’t hinder fermentation at all.
Brewing Your Cider
Before starting, be sure all of your equipment is sterilized with Star San. This will prevent any wild, unwanted bacteria from ruining your brew.
Funnel juice into the glass carboy, and with your mortar and pestle (or with the back of a spoon), crush the Camden tablet. Add the crushed tablet into the juice (this will help kill any bacteria or natural yeasts that might be present in juice and allow for the selected Champagne yeast to thrive once it is introduced), cap and give a gentle shake. Set aside for 48 hours. After 48 hours, pour 1 cup of the liquid from the carboy into a clean glass jar and freeze for use later in the recipe.
In a measuring glass, re-hydrate the yeast according to the instructions on its packet and add to the juice-filled carboy. Fit the bung and airlock into the carboy opening and carefully add a bit of water to the airlock (look for a fill line somewhere in the middle). This will let CO2 gasses out without letting oxygen in. Check up on it periodically and make sure that the water level remains constant for the duration of the fermentation process.
Place your carboy in a tray, or at the very least, on top of a towel — just in case overflow occurs during the start of fermentation, which should begin in 24-48 hours. Once fermentation begins you can safely place your container in a dark cool spot to do its work. Ideally fermentation should occur at around 55 degrees F to 60 degrees F. Check up on it daily, and take notes if you need to.
At 3 weeks, take that reserved frozen juice out of the freezer and funnel it into the fermenting cider. The sugars in this reserved juice will then start to ferment so be sure to recap with airlock and bung.
Fermentation can take anywhere from 4 to 12 weeks to complete—you’ll know fermentation is finished when you no longer see tiny bubbles rising to the top. When all foaming and bubbles have subsided, siphon the cider into a clean glass carboy, taking care to not transfer over any of the dregs at the bottom of the fermentation jug by keeping the hose just above the sediment. Either cap and refrigerate in gallon jug, or funnel into swing-top bottles leaving 1 1/2-inch headspace at the top—you’ll need about 7 500-ml. bottles per gallon of cider. Keep refrigerated and drink within 1 month to ensure fermentation doesn’t restart—this could cause pressure to build and the glass to shatter. If you want to store the cider for longer check with your local homebrew shop about stabilization options.
Enjoy the cider still, or force-carbonate with a home carbonation system. That’s it! You can drink it now!