Crafting Your Own Orchard Cider
Experience the joy of making your own hard cider with this rewarding recipe that highlights the natural sweetness and tartness of fresh apples. Packed with flavor, this cider matures to a crisp, refreshing beverage ideal for any occasion. Its simplicity invites even beginners to explore the art of fermentation.
ingredients
- 12 lbs apples (mix of sweet and tart varieties)
- 1 gallon warm water
- 1 lb raisins, chopped
- 1.5-2 lbs sugar (adjust based on desired sweetness/alcohol content)
- 1 packet all-purpose wine yeast
steps
- 1.
Wash apples thoroughly. Core and chop into small pieces or process through a food mill/grinder.
- 2.
Place chopped apples in the plastic bucket primary fermenter.
- 3.
Add 1 gallon of warm water (around 100°F) to the bucket.
- 4.
Stir in the chopped raisins and sugar until dissolved.
- 5.
Activate the yeast according to package directions. Sprinkle over the mixture and stir gently to incorporate.
- 6.
Cover the bucket with a clean cloth and place in a warm area (65-75°F).
- 7.
Stir the mixture daily and push down any floating pulp for 2 weeks.
- 8.
After 2 weeks, strain the liquid through 2 layers of cheesecloth into a sanitized 1 gallon glass carboy. Gently squeeze the pulp to extract remaining juice.
- 9.
Attach airlock and stopper to the carboy. Allow to continue fermenting at room temperature until bubbling stops (2-4 weeks).
- 10.
Move carboy to a cool, dark place (50-60°F) and let age for 1 month.
- 11.
Carefully siphon the cider into sanitized bottles, leaving sediment behind. Cap securely.
- 12.
Age bottles in a cool place for at least 2 weeks before drinking. Cider will continue to improve with age.
