Crisp Autumn Hard Cider
This crisp autumn hard cider recipe transforms fresh cider into a refreshing drink with a delightful balance of sweetness and acidity. With a touch of cane sugar and carefully selected additives, you’ll achieve a smooth, effervescent cider with an impressive 10% ABV. Perfect for chilly evenings and festive gatherings, this homemade beverage is both satisfying and impressive.
ingredients
- 5 gallons of fresh cider
- 5 lbs of cane sugar
- 2 tbsp of yeast nutrient
- ½ tsp of pectic enzyme
- 2 ½ tsp of acid blend
- 1 tsp of wine tannin
- 1 tsp of ascorbic acid
- 1 Campden tablet
- 1 packet Lalvin EC-1118 yeast
steps
- 1.
In a sanitized fermentation vessel, pour in the 5 gallons of fresh cider.
- 2.
Dissolve the 5 lbs of cane sugar in a small amount of warm water, then add it to the cider.
- 3.
Mix in the yeast nutrient, pectic enzyme, acid blend, wine tannin, and ascorbic acid, stirring gently.
- 4.
Crush the Campden tablet and add it to the mixture to inhibit wild yeast and bacteria.
- 5.
Allow the mixture to rest for 24 hours before adding the yeast.
- 6.
Sprinkle the Lalvin EC-1118 yeast evenly over the surface, then cover the fermentation vessel with an airlock.
- 7.
Store the vessel in a cool, dark place, ideally between 60-75°F, for 2-4 weeks, checking regularly.
- 8.
When fermentation is complete (specific gravity reaches around 1.001), siphon the cider into clean bottles or a keg, leaving sediment behind.
- 9.
If desired, carbonate the cider by adding priming sugar before bottling or enjoy it still from a keg.
- 10.
Chill, serve, and enjoy your homemade crisp autumn hard cider!
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