Making Hard Apple Cider Part 1

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds a unique flavor while brown sugar is more economical.

yeast

💰Cheaper: bread yeast

Bread yeast is more accessible and works in fermentation.

hops

💰Cheaper: bittering agents

Bittering agents can provide similar flavors at a lower cost.

spices

💰Cheaper: cinnamon

Cinnamon is a common spice that adds flavor without high costs.

Purchase two six gallon carboys full of fresh pressed cider from a local cider mill.

Siphon out about a half gallon from each carboy to make room for sugar.

Add 1/4 teaspoon of potassium metabisulfite to each carboy and let it sit for 24 to 30 hours to kill natural yeast.

Siphon out a gallon of cider from each carboy into a sterilized pot.

Weigh out 2 lbs of brown sugar and add it to the gallon of cider, stirring until fully dissolved.

Weigh out 4 lbs of white sugar and add it to the cider, stirring to dissolve completely.

Siphon the sugar mixture back into the carboy.

Stir the mixture in the carboy thoroughly.

Take a hydrometer reading to check the bricks level.

If necessary, add an additional 1/2 lb of sugar to increase the bricks level, stirring to dissolve.

Take another hydrometer reading to ensure the desired sugar level is reached.

Prepare 1 cup of warm water at about 108°F and add the Red Star premium yeast to activate for a few minutes.

Once the yeast is foaming, pour it into the carboy.

Seal the carboy with an airlock filled with water.

Repeat the process for the second batch, adding additional sugar as needed to achieve the desired bricks level.

Store the carboys in a cooler to catch any overflow during fermentation.

Let the cider sit for about 2 weeks for primary fermentation before racking it into a secondary fermenter.

Cooking Techniques

Equipment Needed

Spice Level: