I love hard cider. It's easy to make and rewarding.
I've perfected a recipe to my taste and it takes about 3 weeks from start to finish.

*******Please do not attempt this unless you are 21 years or older********

Step 1: The Juice

The first time I made hard cider, I bought fresh squeezed cider from an orchard, it worked fine but it was expensive and not cost effective. You could press your own apples for juice but you would have to add an extra step of pasteurizing it.  Today we are going simple.

After researching cider at a home brew forum http://www.homebrewtalk.com/f32/,  I discovered that Treetop Apple Juice contains no preservatives, which will affect your yeast.  Most store bought juices contain preservatives. Treetop contains only juice and water. I buy it from Costco, 2 gallons for about $7.
<p>Do you *have* to carbonate it, or can you drink it after the three-week fermentation is done?</p>
You can drink it, it'll just be flat.
<p>yeah by now this is an really old post but anyways I've been thinking about making my own legal alcohol and but I have and old shine shack that my pop built and it has a hole in the ground and id say its pretty cool in the hole would that work and a good place for hard cider like for shine mash? </p>
<p>Should work but you should see what the temp in the hole is during the hottest part of the day. If it stays between 60-70F it should be fine. If it goes below 55F at night you may have to let it ferment a little longer. Maybe 4 weeks instead of 3. You could also test it with a hydrometer every week to determine alcohol content and stop it when it gets to 7-10%</p><p>Good Luck!</p>
this is an old post, but would a soda stream work to carbonate it?
Yup, just have to put it in their container.
This is my favorite, and simplest recipe. I usually wind up with 10% ABV using Safale S04. I use 5 and 6 gallon carboys and alternate between S04 and White Labs WLP099. Thanks for posting this!
One more day and my cider will be ready! Took a sample two days ago and couldn't believe how tasty it is. <br> <br>Couldn't get Safale 04 locally, so used Safale US-05. <br> <br>I also used 1 cup white sugar and 1/2 cup brown. <br> <br>Started two more batches yesterday. One all white sugar and one all brown sugar. Curious to taste the difference. <br> <br>I also built (basically) the same carbonator while waiting for ferment. (I did order/use the prefab carbonator cap and related valve connector.) can't seem to get a beverage to hold carbonation for more than a few seconds in the glass. Still playing with it. <br> <br>Oh... And I purchased the Tree Top juice from Costco, but the 6.5 airlock plug was too small. Ended up using a size 9. I'm guessing they redesigned the bottle? <br> <br>Thanks so much for taking the time to post this! I've had a great time playing with it and even got my 70+ yer old dad to start a batch today. <br> <br>Cheers!
Greetings, I also carbonate at home, and have made this cider. It's AWESOME when carbonated. Here is how I carbonate everything (water, cider, grape juice, apple juice, etc.). Only use a 2-liter bottle from soda pop. They are designed to handle the pressure. Never, ever use the juice bottle. Ever. It WILL blow and you'll have juice (and ants) everywhere. Seriously. Anyway, fill the bottle with liquid only up to the shoulder. Make sure your liquid is COLD. The colder it is, the more CO2 it will absorb. As you screw on the carbonator top squeeze the air out of the bottle. At this point you should have a slightly flattened bottle with no air in it. Now attach your CO2 hose and turn on your ball valve and start shaking the crap out of the bottle. Watch your pressure guage. It will bounce around in the 20-30 psi range as gas goes in and gets absorbed by the liquid. Keep shaking! When the pressure get to 40 psi and you can't get it lower by shaking, turn off the valve. Now you have a bottle with 40 psi inside. Shake it for another 20 seconds. Now SLOWLY bleed off the pressure. I unscrew the cap until I just hear it start to hiss. I let it sit until it stops hissing and unscrew a little more. With water it's fairly quick, but with apple anything it takes longer because it tends to foam. When I do juice or cider, since I use tire valves, I can press the stem and release a little pressure until the foams get near the top of the bottle, then I wait until the foam settles down to continue. The slower you release the pressure the less foam you'll have to deal with. When all the pressure has been slowly released, you can go ahead and swap the cap for the original soda cap. Put it in your fridge and you should have great fizzing for over a week.
You forgot to mention the venting process if you carbonate with compressed gas. <br> <br>Do a light fill, then release pressure and repeat a few times to get the O2 content lower before pressurizing to carbonate. <br>

About This Instructable




More by target022:Mustache  Wax一枚银戒指为25美分Faça um anel de prata por 25 centavos
Add instructable to: