You will be surprised how easy it is to make your own hard cider at home. Although there are some initial investments in equipment, these quickly pay for themselves by providing ample amounts of delicious cider for you and your friends! Since Mr. Scott is an avid home-brewer of beer, we had the equipment ready to go. We started a new batch last week, but these photos are from my first time having Mr. Scott instruct me what to do. Most of the ingredients can be purchased at your local grocery, and for brewing supplies we frequent
Northern Brewer on Grand Ave. You can also order through their website. Let's get started!
This recipe was given to us by the exemplary Dr. Kai, aka: Kai Dahlin. A vet school alum, Kai has mentored Scott in the ways of neutering and alcohol making (Quite the combo...). We are indebted to his fail-proof recipe and mad grilling skillz!
Ingredients:
5 gallons preservative free Apple Cider
1 pound Brown Sugar
1 packet Nottingham Yeast (available at homebrew supply stores)
1/2 cup plus 2 tablespoons Granulated Sugar
2 cups water
Optional: Cinnamon sticks, ground cinnamon, apple juice concentrate
Equipment Needed:
Sanitizing solution or powder
2 - 5 Gallon Carboys
Stopper with a hole and an
airlock
Funnel
Siphon
5 Gallon bucket with spigot
About 52 empty 12 oz. bottles, of the non-screw top variety
About 52
Caps
Capper
Note: These instructions are approximate and simplified for entertainment value. Outside influences, such as temperature, can impact the fermentation duration of the cider and thus the end results. For detailed recipes, instructions, and troubleshooting, Mr. Scott and I recommend using your local brew shop as a resource for recipe books and printed materials on cider making. The forums at NorthernBrewer.com are also helpful for fast feedback from both novice and expert brewers.
Step 1: Clean and sanitize all equipment before use. Germs and bacteria growing in your juice = bad. Proof the yeast as directed on the packet. Meanwhile, combine apple cider, sugar, and the cinnamon/sticks in the carboy. A funnel is useful. Pour in the yeast and give it a good stir by rocking the carboy back and forth. Insert the stopper with an airlock. Store in a cool, dark place [we have a walk-in front closet with three carboys inside] for about a week.
Step 2: The cider now needs to be transferred to the other carboy for what is called the Secondary Ferment. Sanitize the second carboy. Carefully transfer the cider to this carboy using the siphon, avoiding the mass of the yeast that has settled to the bottom. Once most of the liquid has been removed, the remaining yeasty goop can be disposed of. Insert the stopper and airlock again into the top and store in a cool, dark place for roughly 2 to 3 weeks, or a
specific gravity of 1.000.
[Nerd alert: Specific gravity is found using a Refractometer. This was one of my Christmas presents to Scott last year. Having one to test the cider will better your likelihood of success, but it isn't absolutely necessary. Again, proper educational materials can guide you through this process.]
Step 2: Clean and sanitize all of your bottling equipment: The bucket, bottles, and caps. This handy attachment screws onto the kitchen faucet and shoots water at high pressure into bottles and carboys.
Step 3: Transfer the cider from the carboy to the bucket with a spigot, again avoiding the yeast settled at the bottom (trust me, you don't want floaties in your bottles). In a small saucepan, bring the granulated sugar and water to a boil for 10 minutes. Cool slightly, then pour into the bucket. You can add a can of apple juice concentrate at this point to pump up the flavor, but isn't required (we're trying this for the first time with the latest batch and omitting the boiled sugar step). Stir.
Step 4: Fill the clean bottles using the spigot. Cap the bottles using the capper. The cider will need to ferment and age for anywhere for 2 to 6 months. During this time it will develop carbonation. The timing can be a bit tricky. You can start opening bottles to test the carbonation and flavor after two months. We've learned that if at first the cider tastes horrible, give it time! You'll sacrifice a few to testing, but still have plenty to drink. The cider is ready when it has a good fizz and tastes like apple pie.
To differentiate my cider bottles from Mr. Scott's beer, I labeled them with Hello Kitty stickers.
Step 5: Chill and enjoy! The estimated alcohol content is 5-12% depending on how much sugar you add, so drink responsibly!
Not too complicated, right? For a few hours of working time and the cost of ingredients, the yield is five gallons of delicious fermented nectar! Try not to be too upset when it's gone.
Best wishes,
Rachel and Scott
