![]() Keep refrigerated and drink within one month to ensure fermentation doesn’t restart as it could cause pressure to build and the glass to shatter. Either cap and refrigerate in a gallon jug or funnel into swing-top bottles leaving 1.5-inch headspace at the top (you’ll need about seven 500-ml bottles per gallon of cider). When all foaming and bubbles have subsided, siphon the cider into a clean glass carboy, taking care to not transfer over any of the dregs at the bottom of the fermentation jug by keeping the hose just above the sediment. Step 6įermentation can take anywhere from four to 12 weeks to complete - you’ll know fermentation is finished when you no longer see tiny bubbles rising to the top. The sugars in this reserved juice will then start to ferment so be sure to recap with airlock and bung. Step 5Īt three weeks, take that reserved frozen juice out of the freezer and funnel it into the fermenting cider. Check up on it daily, and take notes if you want to for future cider projects. Ideally, fermentation should occur at around 55 to 60 degrees Fahrenheit (a deep basement or an unheated garage in spring or fall should work). Once fermentation begins you can safely place your container in a dark cool spot to do its work. Place your carboy in a tray, or at the very least, on top of a towel, just in case overflow occurs during the start of fermentation, which should begin in 24 to 48 hours. Check up on it periodically and make sure that the water level remains constant for the duration of the fermentation process. This will let CO2 out without letting oxygen in. Fit the bung and airlock into the carboy, Open and carefully add a bit of water to the airlock (look for a fill line somewhere in the middle). In a measuring glass, rehydrate the Champagne yeast according to the instructions on the packet and add to the juice-filled carboy. ![]() After 48 hours, pour 1 cup of the liquid from the carboy into a clean glass jar and freeze for use later in the recipe. ![]() Add the crushed tablet into the juice this will help kill any bacteria or natural yeasts that might be present in the juice and allow for the selected Champagne yeast to thrive once it is introduced. Step 2įunnel your juice into the glass carboy, and, with your mortar and pestle (or with the back of a spoon), crush the Camden tablet. This will prevent any wild, unwanted bacteria from ruining your brew. Brewing hard cider Step 1īefore starting, don’t forget to sterilize everything with Star San. That said, don’t shy away from stuff that’s “UV-treated” or “heat-pasteurized” - those processes don’t hinder fermentation at all. These prevent bacteria (yeast included) from growing in the juice - which unfortunately means it won’t ferment. Avoid anything with preservative chemicals like potassium sulfate or sodium benzoate. Store-bought stuff often contains preservatives (especially if the juice came from outside your state), which can inhibit or prevent fermentation. If you go that route, make sure to read the label. Your other option is to buy pre-squeezed apple juice from a store or farmers’ market. If you are, however, there are all kinds of DIY tutorials for making your own cider press online. The most badass way to do this is to mash and juice the apples yourself, but that can be a bit of a labor-intensive activity, so we understand if you’re not up for it. The apple juice can be obtained however you choose, but make sure that it’s as fresh and pure as possible. Deborah Faulkner / Getty Images Ingredients to make hard cider No matter where your gear comes from, make sure it’s completely sterile. Another great option is Amazon - you can find carboy kits with the airlock and bung for about $15 and get deals on large-volume carboys. While you might get lucky and be able to score the equipment above on sites like Craigslist, you can look for it at a local homebrew shop or on websites such as Northern Brewer. Bung (aka “stopper with a hole in it,” which is often included with the airlock).2 1-gallon glass carboys (aka demijohns) with lids.This $25 book can make you a more creative, expert home bartender (really!) Up your cocktail game: How to make the perfect gin gimlet How to make cold brew coffee (plus, our 3 favorite grounds for cold brew)
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