English Cider — The Winemaker's Shop

english cider instructions/ recipe

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An English Cider is a wonderful drink for the fall. Ciders can range from 4% to 14% alcohol (depending on the amount of sugar added and tolerance of yeast). They can be fruity and refreshing, carbonated or not. 

Here is a one gallon recipe:

  • 1 gallon of apple juice (no preservatives added)  OR  15 lbs. fresh apples, crushed and pressed
  • Enough sugar to reach specific gravity of 1.060 (~6.5%) if needed
  • 1/4 tsp. Acid Blend
  • 1/2 tsp. Pectic Enzyme
  • 1/2 tsp. Ascorbic Acid
  • 1/8 tsp. Potassium Metabisulphite (if using fresh apples)
  • Dry Champagne Yeast

Nina's Advice: Mott's apple juice contains no preservatives.

Directions:

JUICE: Add 1 gallon of juice into primary fermenter. Check the specific gravity and add sugar if necessary. Dissolve Pectic Enzyme, Ascorbic Acid, and Acid Blend to a cup of water and stir into juice. Sprinkle yeast on top.Seal fermenter and attach airlock half-filled with water. Allow juice to ferment for 7 days. Rack into 1 gallon glass jug and top off with water (or more juice). Allow cider to finish fermenting and clear for 2-3 months.

FRESH APPLES: First, crush the apples (making sure not to break seeds) and add Potassium Metabisulphite. Let sit in covered primary fermenter for 24 hours. Dissolve Pectic Enzyme, Ascorbic Acid, and Acid Blend to a cup of water and stir into crushed apples. Sprinkle yeast on top. Seal fermenter and attach airlock half-filled with water. Allow crushed apples to ferment for 7 days stirring once a day to prevent a crust from forming on the surface. Then press apples, add the juice to your 1 gallon glass jug, and top off with water (or more juice). Allow cider to finish fermenting and clear for 2-3 months.

 

Nina's Advice: For carbonation, boil 2 Tbsp. sugar in 1 cup of water, cool, and add to cider before bottling. 

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