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    You are in: Home / Recipes / Hard Apple Cider Recipe
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    Hard Apple Cider

    Total Time:

    Prep Time:

    Cook Time:

    2784 hrs

    0 mins

    2784 hrs

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    Serves: 10-16



    Units: US | Metric


    1. 1
      crush and dissolve campden tablets in a cup of warm water and mix well with the FRESH apple juice in your primary fermenter.
    2. 2
      Let stand over-night. Mix in all other ingredients except yeast making sure everything is dissolved, then sprinkle yeast over top of juice and cover with plastic sheet and ferment 3 to 5 days.
    3. 3
      Rack (siphon) into secondary fermenter and attach air lock.
    4. 4
      Rack again in 3 weeks.
    5. 5
      When all fermentation is finished, rack into a clean vessel and add 2 oz of white sugar and gently stir well.
    6. 6
      (I usually put the sugar into a bit of water and dissolve it first by boiling it in the microwave) When sugar is well mixed, bottle and age 3 months.
    7. 7
      This will give you a crisp, carbonated hard cider.
    8. 8
      * the more sugar you add, the more alcohol you will get, but the longer it will take to ferment. I would recommend from 1/2 to 1 pound per gal/4.5 l and not more than 2 lbs.

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    Ratings & Reviews:

    • on June 30, 2009


    • on February 08, 2006

      You should add the pectic enzyme in any event. Apple juice from any source, store-bought or fresh-squeezed, will be very high in pectin. The pectic enzyme breaks down the pectin naturally and prevents it from clouding the cider.

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    • on January 23, 2006


      Great classic recipe. To answer a simple question here, pasteurized juice is fine, you just can not have "sorbates" in the ingredients, it's what cheap companies put in juices to prevent further fermentation, which makes making further fermentation nearly impossible. It probably also causes cancer, but who knows....

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Hard Apple Cider

    Serving Size: 1 (302 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 306.2
    Calories from Fat 4
    Total Fat 0.5 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 14.1 mg
    Total Carbohydrate 76.7 g
    Dietary Fiber 0.6 g
    Sugars 72.8 g
    Protein 0.5 g

    The following items or measurements are not included:

    pectic enzyme powder

    acid blend

    grape tannin

    yeast energizer

    campden tablets

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