How To Make Alcoholic Cider

is a delicious and refreshing that has been enjoyed for centuries. Made from the fermentation of apple , it can be a great alternative to or . In recent years, cider has gained popularity as a craft beverage, with a wide range of flavors and styles to choose from.

To make alcoholic cider, you will need a few key ingredients and some basic equipment. The most important ingredient is, of course, apples. You can use any variety of apples, but it's best to use a mix of sweet and tart apples to achieve a balanced flavor.

Once you have your apples, you will need to wash and sanitize your equipment. This includes your fermentation vessel, airlock, and any other tools you will be using. Sanitizing is crucial to prevent any unwanted bacteria or wild yeasts from spoiling your cider.

Next, you will need to juice the apples. This can be done using a cider press or a juicer. If you don't have access to either of these, you can use a blender or food processor to puree the apples and then strain the pulp through a cheesecloth or fine-mesh sieve to extract the juice.

Once you have your apple juice, you can add to initiate the fermentation process. There are various types of yeast available, but wine yeast or yeast are commonly used for cider making. You can find these at your local homebrew supply store or online.

If you want to increase the content of your cider, you can add sugar before fermentation. A popular choice is frozen apple juice concentrate, which can be thawed and added to the juice. The sugar in the concentrate will provide food for the yeast, resulting in a higher alcohol content.

After adding the yeast and any additional sugar, it's time to ferment the cider. Place a stopper and airlock into your fermentation vessel to allow the carbon dioxide produced during fermentation to escape while preventing any oxygen or contaminants from entering.

Fermentation typically takes around 10-14 days, although this can vary depending on the temperature and the yeast used. You will notice bubbles in the airlock and the cider will become cloudy as the yeast converts the sugar into alcohol.

Once fermentation is complete, you can bottle your cider. You can choose to carbonate your cider, which will give it a fizzy texture, or leave it still. If you decide to carbonate, you will need to add a small amount of sugar to each bottle to create carbonation.

Store your bottled cider in a cool, dark place for a few weeks to allow the flavors to develop. After this aging period, your cider will be ready to enjoy. Serve it chilled and savor the crisp, fruity flavors that only a homemade cider can offer.

Making your own alcoholic cider can be a fun and rewarding process. Experiment with different apple varieties and yeast strains to create unique flavors and styles. Whether you're a cider enthusiast or just looking for a new beverage to try, homemade cider is sure to impress. So grab some apples, gather your equipment, and start your own delicious cider today!

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How Is Alcoholic Cider Made?

Alcoholic cider is made through a process that involves growing and harvesting fruit, crushing and pressing it, and fermenting the juice with yeast. Here is a step-by-step breakdown of how alcoholic cider is made:

1. Fruit Selection: The first step in making cider is selecting the right type of fruit, typically apples. Different varieties of apples can be used to create a unique flavor profile. Some ciders may also include other fruits or even a blend of fruits.

2. Harvesting: The apples are harvested when they are ripe. This ensures that the fruit has the right balance of sugars, acidity, and flavor. The apples are usually handpicked or mechanically harvested.

3. Crushing and Pressing: Once the apples are harvested, they are crushed to break down the fruit and release the juice. This can be done using mechanical crushers or traditional methods like pressing the fruit with a cider press. The juice is then extracted from the crushed fruit.

4. Fermentation: The extracted juice is then poured into a vessel, typically a fermentation tank. Yeast is added to the juice, which initiates the fermentation process. Yeast consumes the natural sugars present in the juice and converts them into alcohol and carbon dioxide. This process can take several weeks to complete.

5. Aging: After fermentation, the cider is usually left to age for a period of time. This allows the flavors to develop and mellow, resulting in a more balanced and complex cider. Aging can take place in oak or stainless steel tanks.

6. Filtering and Carbonation: Once the cider has aged, it may be filtered to remove any sediment or impurities. Some ciders are then carbonated to add a bit of fizziness. Carbonation can be achieved through natural fermentation in the bottle or by injecting carbon dioxide into the cider.

7. Bottling: the cider is bottled and sealed. It can be enjoyed immediately or further aged in the bottle to enhance its flavors.

It's worth noting that cider-making techniques can vary depending on the region and the specific cider-making traditions. Different types of apples, yeast strains, and fermentation methods can all contribute to the unique characteristics of alcoholic cider.

To summarize, alcoholic cider is made by selecting and harvesting fruit, crushing and pressing it to extract the juice, fermenting the juice with yeast to convert sugars into alcohol, and aging the cider to develop its flavors.

How Do You Make High Alcohol Cider?

To make high alcohol cider, you can follow these steps:

1. Start with fresh apple cider: Use high-quality, unpasteurized apple cider as the base for your cider. Avoid using cider that has been treated with preservatives or additives, as this can affect the fermentation process.

2. Measure the sugar content: Use a hydrometer to measure the specific gravity or sugar content of the cider. This will help you determine the potential alcohol content of the final product. Aim for a specific gravity between 1.060 and 1.080, which typically yields a higher alcohol content.

3. Add sugar: To increase the alcohol content, you need to add additional sugar to the cider. Common choices include cane sugar, brown sugar, or frozen apple juice concentrate. The amount of sugar to add depends on the desired alcohol level and the sugar content of the original cider. It's recommended to start with a small amount and gradually increase if needed. Be sure to dissolve the sugar completely in the cider.

4. Choose the right yeast: Select a yeast strain that is known for its ability to tolerate high alcohol levels. Champagne yeast or wine yeast are commonly used for making high alcohol cider. These yeasts are more efficient at fermenting sugars and can handle the increased alcohol content.

5. Pitch the yeast: Sprinkle the chosen yeast into the cider and stir gently to distribute it evenly. Follow the recommended pitching temperature and fermentation conditions provided by the yeast manufacturer.

6. Fermentation: Keep the cider in a fermentation vessel fitted with an airlock to allow carbon dioxide to escape while preventing oxygen from entering. Maintain a consistent temperature within the recommended range for the yeast strain. Fermentation can take anywhere from a few days to a few weeks, depending on the yeast and temperature.

7. Monitor the process: Regularly check the specific gravity using a hydrometer to track the progress of fermentation. Once the specific gravity remains stable for several days and reaches the desired level, fermentation is complete.

8. Age and clarify: After fermentation, you can choose to age the cider for a period of time to allow flavors to develop and mellow. You can also use fining agents or filtration methods to clarify the cider and remove any sediment or haze.

9. Carbonation (optional): If you prefer a carbonated cider, you can add priming sugar before bottling to induce a secondary fermentation. This will create natural carbonation in the bottles.

10. Bottle and store: Once your cider is ready, transfer it to clean, sanitized bottles and seal them tightly. Store the bottles in a cool, dark place for further aging and carbonation if desired. It's essential to handle and store homemade high alcohol cider responsibly.

Remember to always follow safety guidelines and local regulations regarding the production and consumption of alcoholic beverages.


Cider is a delightful and often overlooked beverage that deserves more recognition. Made from the simple process of growing and harvesting fruit, cider offers a unique and refreshing alternative to wine. While it may not have the same level of prestige as its grape-based counterpart, cider has a rich history and a growing fan base.

One of the great things about cider is its versatility. Whether you prefer a sweet or dry taste, there is a cider out there for everyone. And with the option to add sugar prior to fermentation, you can even customize the alcohol content to suit your preferences.

The fermentation process, although relatively quick, is a fascinating scientific transformation. By adding yeast to the juice and sugar mixture, the natural sugars are converted into alcohol and carbon dioxide. This process can take anywhere from 10 to 14 days, depending on the desired outcome.

It's important to note that cider, especially raw apple cider, can start fermenting and becoming alcoholic within just 24 hours. This is why it is typically refrigerated to slow down the fermentation process. However, even in the fridge, the yeast continues to work, albeit at a slower pace.

So, whether you enjoy a crisp glass of cider on a warm summer day or prefer to savor it during the colder months, cider is a versatile and enjoyable beverage. Its simplicity and unique flavors make it a worthy choice for those looking to explore new and exciting libations. Don't overlook this gem of a drink – give cider a chance and experience its deliciousness for yourself.

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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.