Hard Apple Cider
Transform underripe apples into crisp, refreshing hard cider with this easy small-batch recipe. Using just a few simple ingredients, you’ll brew a golden, tart cider that’s perfect for fall sipping or sharing with friends.
Ingredients
- 10 –12 lbs 4.5–5.5 kg unripe apples (enough to yield about 1 gallon / 3.8 L of juice)
- 1 –2 cups 200–400 g granulated sugar (adjust to taste & tartness of apples)
- 1 Tbsp lemon juice optional, for brightness
- 1 packet cider yeast or wine yeast or ½ packet if using a small batch
- Filtered water only if needed to top up to 1 gallon
Instructions
- Prep the Apples: Wash and chop apples, discarding bruised/rotten bits. Keep skins & cores for flavor.
- Extract Juice: Press, juice, or blend and strain apples. Collect enough juice for about 1 gallon.
- Sweeten the Juice: Stir in 1 cup sugar first, taste, then add up to 2 cups total if you want sweeter, higher-alcohol cider. Add 1 Tbsp lemon juice if desired.
- Add Yeast: Sprinkle 1 packet yeast (or half for 1 gallon) over juice. Stir gently.
- Fermentation: Fit jar with airlock. Ferment 7–14 days at room temp (65–70°F / 18–21°C).
- Secondary Ferment: Siphon into a clean jar, leaving sediment behind. Ferment another 2–3 weeks.
- Bottling: For sparkling cider: add ½ tsp sugar per bottle before sealing.
- Store bottles in a cool dark place for at least 1 week (2–4 weeks improves flavor).
- Serve: Chill, pour into a glass, and enjoy your crisp homemade cider!