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
- 1-gallon carboy
- 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
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.