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How to Make Homemade Apple Cider

This easy fermentation apple cider recipe is perfect for beginners, and can be served hot or cold.

Written by Sebastien Bureau
Photography by Mathieu Dupuis
 

Homemade Apple Cider

If your cider doesn’t smell nice or, worse, doesn’t taste right, all is not lost: turn it into vinegar! Just replace the airlock on the carboy with breathable fabric, then forget the container in a corner of the house or attic for at least 6 months. That’s all there is to it!
 
Types of Fermentation
Alcoholic (~5%) for cider; acetic for vinegar
 
Preparation Time
1 hour
 
Fermentation Time
6 weeks
 
Equipment
  • Bowl
  • 1-gallon carboy
  • Airlock
  • Four 1-quart airtight glass bottles
 

Ingredients (for 16 cups)

  • 1⁄4 of a 1-g packet of champagne yeast or beer yeast
  • 6 tbsp + 2 tsp warm water
  • 3 tsp cane sugar, divided
  • 16 cups fresh, unfiltered apple juice with no preservatives
 

INSTRUCTIONS

1. Wash and sanitize equipment.
 
2. In a bowl, activate yeast in warm water with 1 tsp sugar, or according to packet directions.
 
3. Pour apple juice into the carboy, then add activated yeast. Close carboy and set airlock.
 
4. Let ferment at 60°F to 71°F for 30 days or until bubbles are no longer visible in the airlock.
 
5. Let stand in the refrigerator for 24 hours to allow cider to settle; the yeast will sink to the bottom.
 
6. Sanitize bottles, then gently pour in cider, taking care not to stir up the yeast sediment. Discard solid residue.
 
7. Add 1⁄2 tsp sugar to each bottle, close and let ferment at room temperature for 2 weeks.
 
 
 
Courtesy of Fermentation Revolution: 70 Easy Recipes for Sauerkraut, Kombucha, Kimchi and More by Sébastien Bureau & David Côté © 2017 www.robertrose.ca Available where books are sold.