Brewing Your Own Cider

Making your own at home is easier than you might think. With just a few basic ingredients and some simple equipment, you can create your own delicious batch of cider. In this step-by-step guide, we will walk you through the process of making your first batch of homebrew cider.

First, you will need to gather your ingredients. The main ingredient for cider is apple . You can use store-bought apple juice or, if you have access to fresh apples, you can press your own juice. Make sure to choose a juice that does not contain any preservatives or additives, as these can interfere with the fermentation process.

Next, you will need . There are several types of yeast that can be used for cider-making, but a popular choice is yeast. This type of yeast is known for its ability to tolerate higher levels and produce a clean and crisp flavor.

Now that you have your ingredients, it's time to start the fermentation process. Begin by sanitizing all of your equipment, including your fermenting vessel, airlock, and any utensils you will be using.

Pour your apple juice into the fermenting vessel, leaving some headspace at the top. This will allow room for the fermentation process to occur without overflowing.

Next, sprinkle the yeast over the top of the juice. The yeast will begin to consume the sugars in the juice and convert them into alcohol and carbon dioxide. Gently stir the yeast into the juice, making sure it is well distributed.

Attach the airlock to the fermenting vessel. The airlock allows gases to escape during fermentation while preventing oxygen and contaminants from entering the vessel. Fill the airlock halfway with or sanitizer to create a seal.

Now, it's time to let the fermentation process do its work. Place the fermenting vessel in a cool, dark area, ideally between 60-70°F (15-21°C). The fermentation time will depend on the room temperature and the initial starting gravity. On average, fermentation can take anywhere from 5 to 14 days.

During the fermentation process, you may notice bubbles and activity in the airlock. This is a sign that the yeast is actively fermenting the sugars in the juice. It's important to note that the slower the fermentation, the better the cider will taste. It is crucial to avoid exceeding a temperature of 27°C to prevent off-flavors.

Once the fermentation has slowed down significantly, it's time to rack the cider. Racking involves transferring the cider from one container to another, leaving behind any sediment that has settled at the bottom. This helps to clarify the cider and improve its taste.

To rack the cider, carefully siphon it into a clean carboy or another vessel, being careful not to disturb the sediment. Attach a stopper and an airlock to the carboy to allow for continued fermentation and aging.

While the cider is aging, it's important to keep the carboy filled as close to the top as possible, leaving only about 1″ of headspace. This helps to minimize oxidation and maintain the quality of the cider.

The length of time you choose to age your cider will depend on your personal preference. Some cider makers prefer a shorter aging period, while others opt for a longer period to develop more complex flavors. It's a good idea to taste the cider periodically during the aging process to see how it is developing.

Once you are satisfied with the flavor and clarity of your cider, it's time to bottle it. You can either carbonate the cider by adding a small amount of priming sugar before bottling or leave it still. Fill clean and sanitized bottles, leaving a little bit of headspace, and cap them tightly.

Store your bottled cider in a cool and dark place for a few weeks to allow it to carbonate if desired. After that, it's ready to be enjoyed! Serve it chilled and savor the taste of your homemade cider.

Making your own cider at home is a rewarding and enjoyable process. With a little bit of patience and attention to detail, you can create a delicious that you can be proud of. So why not give it a try and start your own cider today? Cheers!

homebrew cider

How Long Does It Take To Ferment Homebrew Cider?

The fermentation time for homebrew cider can vary depending on several factors, including the room temperature and the initial starting gravity of the cider. While a general guideline is 5 to 14 days, it is important to note that slower fermentation generally yields better-tasting cider.

Here are some key points to consider:

1. Room temperature: The temperature of the room where you are fermenting your cider plays a significant role in the fermentation process. Ideally, the temperature should be between 15°C and 27°C. Higher temperatures can lead to a faster fermentation, but it may also result in off-flavors in the final product. It is crucial not to exceed 27°C to maintain the quality of the cider.

2. Starting gravity: The initial sugar content of the cider, measured as specific gravity, can impact the fermentation time. Ciders with higher sugar content will generally take longer to ferment compared to those with lower sugar content. The specific gravity is typically measured with a hydrometer before fermentation begins.

3. Slower fermentation for better taste: While a faster fermentation might be desirable for some, it is often recommended to allow for a slower fermentation process when making cider. This slower fermentation allows the flavors in the cider to develop more fully, resulting in a more complex and enjoyable final product. It is worth noting that patience is key when making cider, as it can take several weeks or even months for the flavors to fully mature.

The fermentation time for homebrew cider can range from 5 to 14 days, but it is essential to consider factors such as room temperature and starting gravity. Slower fermentation generally yields better-tasting cider, and it is important to maintain a temperature below 27°C throughout the process.

How Much Alcohol Is In Homebrew Cider?

Homebrew cider typically has an alcohol content that can range from 4.5% to 6%. This is achieved by filtering the fermented cider and then diluting it with fresh apple juice, apple concentrates, or other fruit concentrates. Another option is to add carbonated water to reach the desired alcohol content. The process involves carefully measuring and adjusting the ingredients to achieve the desired strength. It is important to note that the alcohol content may vary depending on the specific recipe and brewing techniques used by the individual homebrewer.


Making homebrew cider is a fun and rewarding process that anyone can do with a few simple ingredients and equipment. It requires minimal time and effort, making it a great project for beginners in the world of craft beverage making. With just juice, yeast, and basic cider equipment, you can create your own delicious cider right at home.

The fermentation process is relatively quick, with a recommended time frame of 5 to 14 days, depending on the room temperature and initial starting gravity. It is important to maintain a temperature below 27°C to ensure the best taste and quality of the cider.

Once the fermentation is complete, the cider is filtered to remove any sediment and then diluted to achieve the desired alcohol content. This can be done using fresh apple juice, apple (or other fruit) concentrates, or carbonated water. The typical alcohol content ranges from 4.5% to 6%.

During the fermentation process, it is essential to monitor the cider and transfer it to a clean carboy once the fermentation slows down. This helps in the aging process and ensures that the cider develops its desired flavors. It is recommended to fill the carboy close to the top to minimize air exposure and maintain the quality of the cider.

Homebrew cider is a fantastic way to experiment with flavors, create your own unique blends, and enjoy the satisfaction of making your own craft beverage. With a little time and effort, you can produce delicious cider right in the comfort of your own home. So why not give it a try and start brewing your own batch of cider today? Cheers to homemade goodness!

Photo of author

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.