Hard Apple Cider

READY IN: 2784hrs
Top Review by cvickers

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.

Ingredients Nutrition


  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. 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. Rack (siphon) into secondary fermenter and attach air lock.
  4. Rack again in 3 weeks.
  5. When all fermentation is finished, rack into a clean vessel and add 2 oz of white sugar and gently stir well.
  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. This will give you a crisp, carbonated hard cider.
  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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