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Dry Hard Cider

A refreshing homemade drink combining the sweetness of apples with a hint of tartness.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Beverage
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 5 gallons of fresh apple juice unsweetened, no preservatives
  • 1 packet of champagne yeast
  • 1 cup of granulated sugar optional, for sweetness
  • 1 teaspoon of yeast nutrient optional
  • 1 teaspoon of pectic enzyme optional, for clarity

Equipment

  • Fermentation vessel (glass carboy or plastic bucket)
  • Airlock and stopper
  • Hydrometer
  • Siphon or racking cane
  • Bottles and caps
  • Sanitizer

Method
 

  1. Start by sanitizing all your equipment, including the fermentation vessel, airlock, and siphon.
  2. Pour the fresh apple juice into the sanitized fermentation vessel and leave some space at the top.
  3. If using, add yeast nutrient and pectic enzyme to the juice. Sprinkle the champagne yeast on top without stirring.
  4. Fit the airlock into the fermentation vessel and place it in a cool, dark area.
  5. Check the fermentation every few days, looking for bubbles in the airlock, which indicates active fermentation.
  6. After a week, use a hydrometer to test the specific gravity to gauge alcohol content.
  7. Once fermentation is complete, siphon the cider into clean bottles, leaving sediment behind.
  8. Cap the bottles and store in a cool, dark place for at least another week before tasting.

Notes

Adjust sweetness or acidity to your liking before bottling.