Hard Cider Encyclopedia
Traditional apple cider fermentation with natural carbonation
Select Quality Juice
Use fresh, preservative-free apple juice or press your own apples. Avoid juice with potassium sorbate or sodium benzoate, which inhibit fermentation. A blend of sweet and tart apples creates balanced flavor.
Sanitize Equipment
Clean and sanitize all fermentation vessels, airlocks, and equipment with brewing sanitizer. Contamination can ruin your cider with off-flavors or unwanted bacteria.
Pitch Yeast
Add cider or champagne yeast to your juice. Champagne yeast creates a drier cider, while ale yeast leaves more residual sweetness. Rehydrate dry yeast according to package directions before adding.
Primary Fermentation
Ferment at 60-75°F (15-24°C) for 1-2 weeks. You'll see vigorous bubbling through the airlock as yeast converts sugars to alcohol. Maintain consistent temperature throughout fermentation.
Clarify and Condition
Once bubbling stops, let the cider sit for another week to clarify. Sediment will settle to the bottom. Rack (transfer) to a clean vessel, leaving sediment behind.
Carbonate and Bottle
For sparkling cider, add priming sugar and bottle in pressure-rated bottles. For still cider, bottle directly. Age for at least 2 weeks before enjoying, longer for better flavor development.
Temperature
60-75°F (15-24°C) for best results. Cooler temps produce cleaner flavors.
Fermentation Time
1-2 weeks primary, 1+ weeks conditioning. Total 2-4 weeks.
Yeast Selection
Champagne yeast for dry, ale yeast for sweeter, wine yeast for balanced.
Sanitation
Critical for success. Sanitize everything that touches the cider.