How to Make Cider
Intro: How to Make Cider
If you have access to a lot of free apples, you can easily make cider from them. Any apples will do, but they should be as ripe as possible. This instructable shows you a simple method that does not require any special equipment.
Update Oct 2014 - In response to popular demand, I have just published an extra Instructable about how to make the press in step 4. Just wood, a few plastic containers and a car jack - cheap but very effective :)
STEP 1: Collecting Your Apples
The first thing is to get some apples. You will need quite a lot of large containers, because you need to collect about 4 to 5 times the volume of apples compared to the volume of juice you want to make into cider. The container shown here is a 5 gallon (22 litre) fermentation bin.
A sheet or blanket is also handy. Put your sheet under the tree, climb up the tree and shake it. Lots fall off. The advantage of this method is that generally the ripest apples tend to fall off, and seriously under-ripe apples stay on. When you put them into the bucket, pick the apples up by hand, so you don't get all the twigs, leaves, earwigs etc.
STEP 2: Containers for Apples
STEP 3: Pulping the Apples
STEP 4: Building a Simple Press
STEP 5: Preparing the Apple Pulp
STEP 6: Pressing Using a Car Jack
STEP 7: Sterilising the Juice
Do not add your yeast for about 24 hours after sterilisation or it may be killed as well!
STEP 8: Add Yeast
STEP 9: Checking Acidity
STEP 10: Bottling
After you have left your cider for a few weeks, it will clear as the yeast settles, and it will be ready for bottling. It may not be completely clear, but that doesn't really matter because it can clear in the bottle.
For each wine size bottle, you will need to prime the bottles by adding just over half a teaspoon of sugar to each. This will restart the fermentation, but because it happens in a sealed bottle, the carbon dioxide released gets dissolved into the cider and creates pressure. When the bottle is opened later, the pressure is released, allowing the gas to esacpe, which creates the sparkle.
You should use bottle designed to stand pressure such as bottles made for sparkling wine. Seal your bottles with corks and champagne wire cages. You can use beer bottles with crown corks, but this needs a special tool.
224 Comments
soc3032 2 years ago
I’m new to this and it looked a really simple solution to using my apples.
I have pressed the apples
Added Campden to it and left it 24hrs
Added test on the 21st and some yeast nutrient.
It seems to be fermenting well and a sediment “Lee’s” at the bottom.
Still bubbling away but there’s a hint of rotten eggs in the shed where it’s fermenting. Is that normal?
Should it look like this 7 days in?
tonytc1 3 years ago
tonytc1 3 years ago
brewster58 3 years ago
gadgeto 3 years ago
rosemarybeetle 3 years ago
If you only wash and rinse things, then you won't get any sulphur dioxide in it, which is commonly added in lots of wine for preserving it, but harmless.
the trade off is that there is more of a risk that any airborne microbes that get into your cider will spoil it if you don't use it. It's a choice. BUT everything must be at least clean : )
gadgeto 3 years ago
brewster58 3 years ago
brewster58 3 years ago
chrishalliday1967 3 years ago
Darrenlcot73 3 years ago
rosemarybeetle 3 years ago
I would add the camden tablets after pressing, as it is easier to disperse it consistently in a liquid.
Havind said that, if you are not pressing the apples immediately, you could wash them with a camden tablet in water to sterilise the surface. This will last a day or so. Longer if kept in a sealed container.
If you sterilise the juice, let it stand (covered) for at least 24 hours before adding the yeast. This lets the sulphur dioxide dissipate. When you add the yeast and nutrient, give it a damn good stir to bear some oxygen in. The yeast needs this at the beginning of the fermentation (to reproduce initially). After that, keep air out or microbes can get in.
Hope that makes sense
Darrenlcot73 3 years ago
rosebush40 4 years ago
jonwest1220 3 years ago
terence.angell 3 years ago
Chroffey 5 years ago
Ive made my first attempt but there no fizz and it just tastes like apple juice. I daren't swallow it in case I can't make it to work the next day. The apples from my tree are quite sweet, like braeburns. Is there anyway to test if it's got any alcohol content without drinking a bottle?
DaveM345 4 years ago
rosemarybeetle 4 years ago
DaveM345 4 years ago