Hard Apple Cider – a delicious recipe with apple juice, sugar, enzyme powder, blend, grape tannin, yeast. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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.
634
kcal
Calories
170
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 1/2 liters fresh apple juice (no preservatives), 1/2 - 1 lb sugar (not more than 2 lbs), 1/2 teaspoon pectic enzyme powder, 1 teaspoon acid blend, and more.
Yes, Hard Apple Cider falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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