How to Make Hard Cider

Making your own alcoholic beverages like beer and wine is very popular, but did you know that you can make your own hard cider beverages at home as well? The process is similar to wine-making, in that the apples are fermented for the cider just as the grapes are for wine.

The key to successful home cider-making is using an apple cider that is bottled without any preservatives. The yeast in the fruit juice must be left long enough to ferment; if preservatives are present in the apple cider it will rot instead. Purchase your cider from local vendors or make it yourself to ensure a preservative-free blend.

The best type of cider to use in hard cider-making is one that combines the juices of at least three different types of apples of varying flavors. Tart and sweet apples together will provide the best and fullest flavor in the finished cider.

Equipment

To make your own hard cider, you'll need:

- Glass or plastic 5-gallon jugs (or clean wooden barrels)

- Air lock for each bottle or jug (available through wine-making supply outlets)

- Fresh apple cider

- 1 – 1 1/2 cups of sugar per gallon of cider

- Bottles for bottling finished cider (beer bottles work well)

Method:

1. Make sure your containers are clean, dry, and free of dust.

2. For each gallon of cider, warm two cups of cider in a large pot over medium heat. Add 1 cup of sugar per gallon for a dry cider, or 1 1/2 cups of sugar for a sweeter cider. Remove cider from heat and stir until sugar is completely dissolved. Mix sweetened cider with the remaining cider.

3. Pour cider into jugs or barrels and attach the air locks. Store cider in a dry location at temperatures of about 60-70 degrees Fahrenheit for two months to allow the yeast in the juice to ferment into alcohol.

4. After two months, drain cider from jugs. Clean jugs completely, removing any sediment, and return cider to the jugs equipped with air locks.

5. Store cider at lower temperatures – about 40-50 degrees Fahrenheit – for the remaining aging time. At least six months is recommended, but you can continue to age your cider for up to six years.