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Killer Cider | Print |
Wine News

Now that we have officially moved from Summer into Fall it's time to make hard cider. It's always fun to take a drive up into the North Georgia Mountains and stop by a road side stand and pick up some apple cider made from the apple trees in Gerogia. Nothing like a little warm cider on the cool morning or evening to warm the body. Or just a sparkling cider with just the right amount of alcohol to warn the insides. So here's our Killer Cider recipe that's so easy to make that everyone will enjoy:

Ingredients (for 1 gallon)

  • One gallon of apple cider (all natural is best) (flash pasteurized or cold pasteurized is fine)
  • 12 ounce can of 100% granny Smith apple juice concentrate
  • 1 cup of white sugar
  • 1 packet yeast Lalvin EC 1118 if you like it dry or Safale 04 beer yeast if you like it a little sweeter

Procedures

Pour out enough cider to make room in the glass jug for the concentrate and the sugar and the yeast. Mix thoroughly and place your airlock and a stopper into the glass jug. Let it ferment for 7 to 10 days at room temperature 68 - 74 degrees. If you have a hydrometer check the gravity (it should be around 1.010 or lower). Syphon the hard cider into a 2 liter plastic soda bottle. if you want to make a sparkling cider add 5 oz of sugar and cap it. Let it sit at room temperature for another week and it should be ready to drink. If you want the cider to be a still cider (no carbonation) add 1/4 teaspoon of Potassium Sorbate to kill the yeast and do not add any additional sugar. Let it sit for a week to clear and it will be ready to drink.