As I sit with my glass of homemade Hard Cider, I remember the day when I first tried making it. It all began with a bunch of apples from a nearby farm and a lot of curiosity. I didn’t realize back then that this simple experiment would become a fun hobby that makes me happy.
I remember the cool day in autumn when my friends and I gathered to make cider for the first time we were heaving Spiced Pear Old Fashioned and Cortisol Cocktail. We had apples and were excited to learn something new. We laughed a lot as we washed, cut, and crushed the apples to make juice.
When we poured the apple juice into a big container to ferment, I felt excited. Every day, I checked on our cider, amazed at how it changed. The room smelled sweet as the apples turned into cider.Months later, when we tasted the cider, I felt proud. We raised our glasses and cheered to friendship, fun, and the tasty homemade cider.
In this article of Beyond the Bayou Blog, I want to share my journey of making homemade hard cider with you. From picking the best apples to learning how to ferment them, we’ll discover everything together. So, grab a glass, let’s start our cider adventure together. Cheers!
What is Hard Cider?
Hard cider is a kind of alcoholic drink made from fermented apple juice. It’s like apple juice that has been left to sit for a while and turned into a fizzy, slightly boozy beverage. It can have different flavors and strengths depending on how it’s made and the type of apples used. It’s enjoyed by many people, especially during the fall season.Hard cider has been enjoyed for centuries, with its origins tracing back to Europe and colonial America. It gained popularity in regions where apple orchards were abundant, offering a refreshing alternative to beer and wine.
Flavorful Drink Hard Cider
Equipment
- Apple Crusher or Press
- Fermentation Vessel
- Airlock or Blow-off Tube
- Yeast
- Bottles or Kegs
- Siphon or Racking Cane
- Thermometer
Ingredients
- 20 pound Fresh Apple
- 5 gram Brewing Yeast
Instructions
- Wash and Prepare the Apples:Thoroughly wash the apples to remove any dirt or debris.Core and chop the apples into small pieces. You can leave the skins on, as they contain natural yeast that can aid fermentation.
- Crush the Apples:Use an apple crusher or press to crush the apples and extract the juice. If you don't have a crusher, you can use a food processor or blender to break down the apples.
- Extract the Juice:Transfer the crushed apples to a clean cloth or mesh bag and squeeze to extract the juice. Alternatively, use a press to extract the juice from the crushed apples
- Transfer the Juice to a Fermentation Vessel:Pour the freshly squeezed apple juice into a sanitized fermentation vessel, leaving some space at the top for foam during fermentation.
- Add Yeast:Sprinkle the brewing yeast over the surface of the apple juice. If using dry yeast, there's no need to rehydrate it beforehand.
- Seal the Fermentation Vessel:Attach an airlock or blow-off tube to the fermentation vessel to allow gases to escape while preventing oxygen and contaminants from entering.
- Fermentation:Place the fermentation vessel in a cool, dark place with a consistent temperature (ideally around 60-70°F or 15-21°C). Fermentation will begin within a few days and typically lasts 2-6 weeks.
- Once fermentation is complete and the cider has cleared, it's ready to be bottled. Use sanitized bottles and caps or kegs for storage.
- Chill the cider before serving, and enjoy your homemade hard cider!
Notes
- Apple Selection: Experiment with different varieties of apples to achieve the flavor profile you desire. Consider blending sweet, tart, and acidic apples for a well-balanced cider.
- Yeast Choice: There are various strains of yeast available, each imparting different flavors to the cider. Research and experiment with different yeast strains to find the one that complements your desired taste.
- Sugar Adjustments: The addition of sugar can impact the sweetness and alcohol content of the cider. Be mindful of how much sugar you add, as it can affect the final flavor and mouthfeel.
- Fermentation Temperature: Maintain a consistent temperature throughout the fermentation process. Fluctuations in temperature can affect the activity of the yeast and the final taste of the cider.
Nutrition
Time for the Tips!
- Sanitize Everything: Make sure all your equipment is thoroughly cleaned and sanitized before you start. This helps prevent contamination and ensures a successful fermentation process.
- Consider Temperature: Fermentation temperature can impact the flavor and aroma of your cider. Aim for a consistent temperature between 60-70°F (15-21°C) for optimal yeast activity.
- Clarify Your Cider: If clarity is important to you, consider using fining agents or filtration methods to clarify your cider before bottling. This can help remove any sediment and improve the appearance of the final product.
- Be Patient: Good cider takes time to develop. Allow your cider to ferment and age properly to achieve the best flavor. Resist the temptation to rush the process, as patience pays off in the end.
What to Serve with Hard Cider?
