Brewing Cider at Home

Making your own at home can be a fun and rewarding experience. With just a few simple ingredients and some basic cider equipment, you can create your own delicious batch of cider in no time. In this article, we will guide you through the step-by-step process of making your first batch of homemade cider.

First and foremost, you will need some fresh apple . Approximately 30 to 40 apples will yield one gallon of cider, so make sure to have enough on hand. It's important to use ripe apples for the best flavor, but don't worry if they are not perfect. You can even use apples that have fallen on the ground at orchards or old apple farms.

Before you can start the fermentation process, it's crucial to pasteurize the cider to kill any harmful bacteria. To do this, heat the cider to at least 160 degrees Fahrenheit, but no more than 185 degrees Fahrenheit. It's recommended to use a cooking thermometer to measure the actual temperature. Be careful not to boil the cider, as it can affect the taste. Pasteurization ensures that your cider is safe to drink and prevents any unwanted infections during fermentation.

Once your cider has been pasteurized, it's time to add . Choose a yeast strain specifically designed for cider making, as it will provide the desired flavors and characteristics. Follow the instructions on the yeast packet for the recommended amount to use. Simply sprinkle the yeast on top of the cider and give it a gentle stir.

After adding the yeast, cover your cider with a clean cloth or an airlock lid. This will allow the fermentation process to take place while preventing any unwanted contaminants from entering. Place the container in a cool, dark location and let it ferment for about two to three weeks. During this time, the yeast will convert the sugars in the cider into , creating that distinct cider taste.

It's important to note that even after the initial fermentation period, your cider will continue to ferment slowly, even if refrigerated. This is because the yeast is still active, albeit at a slower pace. If you prefer a sweeter cider, you can stop the fermentation process by cold crashing. This involves placing the cider in a refrigerator for a few days to halt the yeast activity. Alternatively, you can let the fermentation continue for a drier cider.

Once the fermentation is complete, it's time to bottle your cider. Use clean, sanitized bottles and a siphon or racking cane to transfer the cider from the fermentation container to the bottles. Leave a little headspace at the top of each bottle to allow for carbonation. If desired, you can also add a small amount of priming sugar to the bottles to create natural carbonation. Seal the bottles tightly and let them sit at room temperature for a week or two to carbonate.

After the carbonation period, your cider is ready to be enjoyed! Chill it in the refrigerator before serving and pour it into a glass to fully appreciate its flavors. You can also experiment with different apple varieties or add spices and other fruits to create unique flavor profiles. The possibilities are endless when it comes to homemade cider.

Making your own cider at home is a relatively simple process that requires just a few basic ingredients and some patience. By following the steps outlined in this article, you can create your own delicious batch of cider to enjoy with friends and family. So why not give it a try and embark on your cider-making journey today? Cheers!

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How Many Apples Make A Gallon Of Cider?

Approximately 30 to 40 apples are required to produce one gallon of cider. It is important to use ripe apples for optimal results. You can utilize apples that may not be in perfect condition, such as those found on the ground at orchards or old apple farms. To summarize:

– To make one gallon of cider, you will need approximately 30 to 40 apples.
– The apples should be as ripe as possible for the best flavor.
– It is acceptable to use apples that may not be in perfect condition, such as those found on the ground at orchards or old apple farms.

How Long Does It Take Apple Cider To Ferment Into Alcohol?

Apple cider will begin fermenting and turning into alcohol in approximately 24 hours if left at room temperature. The fermentation process is initiated by the natural yeasts present in the cider. These yeasts consume the sugars in the cider and convert them into alcohol and carbon dioxide. This fermentation process can be slowed down by refrigerating the cider, but it does not completely halt the fermentation. Instead, it slows down the activity of the yeasts, causing the fermentation to occur at a much slower rate. Even when refrigerated, the yeasts will continue to work, albeit at a slower pace. It is important to note that the length of time it takes for the cider to ferment into alcohol can vary depending on various factors such as the temperature, sugar content, and the specific strains of yeast present. Generally, it is recommended to store apple cider in the refrigerator to prolong its shelf life and slow down the fermentation process.


Making your own cider at home is a fun and rewarding process that is surprisingly easy to do. With just a few basic ingredients and equipment, you can create a delicious and refreshing that you can enjoy with friends and family.

The key to a successful cider is using ripe apples and ensuring that they are pasteurized to eliminate any harmful bacteria. Once the cider is made, it will naturally start to ferment and become alcoholic, so it's important to refrigerate it to slow down the fermentation process.

By following the step-by-step guide provided, you can confidently embark on your cider-making adventure. Experiment with different apple varieties, try adding spices or other fruits for unique flavors, and enjoy the satisfaction of creating your own homemade cider.

So why not give it a try? With a little time and effort, you can become a cider-making expert and impress your loved ones with your delicious creations. Cheers to homemade cider!

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Thomas Ashford

Thomas Ashford is a highly educated brewer with years of experience in the industry. He has a Bachelor Degree in Chemistry and a Master Degree in Brewing Science. He is also BJCP Certified Beer Judge. Tom has worked hard to become one of the most experienced brewers in the industry. He has experience monitoring brewhouse and cellaring operations, coordinating brewhouse projects, and optimizing brewery operations for maximum efficiency. He is also familiar mixology and an experienced sommelier. Tom is an expert organizer of beer festivals, wine tastings, and brewery tours.