Easy Summer Cider recipe | How to make simple hard cider with apple juice and lemons!
Вставка
- Опубліковано 11 лют 2021
- It is super easy to make homemade cider from grocery store ingredients. Check out our hard cider recipe in this video, or the recipe below which has substitution suggestions! Making hard cider at home is as easy as it is to make mead, wine, and beer at home. Well, probably easier than making beer. In this video tutorial we show you how to make a really simple summer cider for sipping on those hot days. Crisp, crushable, and delicious, this cider could not be more beginner-friendly for a first time home brewer. We'll show you how to make hard cider, finish it, prime and bottle it, and do a tasting of the finished product. We hope you enjoy this cider making how-to for home brewing a delicious apple juice drink!
Check out Mead with Erick and Derrick: / @erickandderrick
The scale:
amzn.to/3qdO5j2 (link supports the channel)
###
Summer Cider Recipe
• 5 gallons apple juice OR 14 cans concentrate and water to 5 gallons
• 3 small lemons of juice
• 5 grams red wine tannin (can sub 8oz/gallon of STRONG black tea or 12oz black raisins)
• Ale yeast or D47
SG 1.046 / FG (pre-bottling) 1.000
Secondary:
• 1 cup erythritol
• priming sugar if bottling
###
How do you like your cider? Let us know in the comments (or on Discord)!
Nutrient schedules explained: www.meadmaderight.com/nutrien...
Join this channel to get access to perks:
/ @dointhemost
Patreon: / dointhemost
Website: dointhemost.org
Discord: discord.dointhemost.org
Insta: / dointhemostok
Mail us stuff
PO Box 162
Oklahoma City, OK 73101
#ciderrecipe #howtomakecider #ciderhowto - Навчання та стиль
Followed this recipe to a tee with the exception of adding a pound of brown sugar in primary. Tasted and sans sweetness the remaining balance is very good. Bottling this weekend and it looks beautiful. Cheers and thanks for the recipe
Cider was the first thing I brewed, back in '91 I guess, only a one gallon batch, added some brown sugar, the yeast was grown from the dregs of an ale that a friend had brewed, he was a bit ahead of me in the brewing game. Turned out very nice. I have not made a cider in years, but this has inspired me to do so, thanks.
Im soon going to try my first Cider and this looks like the perfect first recipe. Good that I have everything at home
Another episode, using different apple types. Looks great, thank you.
Stay safe
I am in Australia and love your videos especially the mead ones, informative.keep up the good work
From my experience the simple recipes, are always the best!! 🍻
Just did 5 gallons and after 2 weeks even dry it's awsome, reminds me of a less sweet angry orchard which is defiantly preferred. You have been a huge help with my brews and I appreciate it 👍
Instead of lemon juice and red wine tannin I used citric tannin that was recomended from my local wine labs
Definitely a recipe I want to try
I am getting back into brewing after a very long hiatus, and my first brew was to be a blueberry or cherry sparkling cider. I have buckets, Mr. Beer barrels, as well as a 2-gallon conical fermenter, and prefer to start with the 2-gallon conical. An easy, and not to scientific or specific recipe, if you have one would be great, or just this one, made in half regarding the addition of blueberries or cherries as a flavoring and coloring agent. I hope I am making sense. Awesome video, looking forward to more.
great work on the recipe and video, thanks, wish I would have found your channel a year ago when I started cidering. We used to live in OK, McAlester was where we moved from. Live in Oregon for the past 27 years - keep up the fine brewing.
JUst finished adding all the ingredients in to my brew carboy. I can't wait to try this. I did add 400 grams of brown sugar to boost the S.G to 1.052. Thanks for sharing your knowledge.😀
Only have a couple meads under my belt but this is deff going in this weekend! Can't wait!
Ok so I was wondering if you knew how many times I am going to watch this as my brew is super bubbling through fermentation lol.
I'm brewing cider as we speak.
I love knowing how different methods work out.
I try making different flavours of cider.
Good video by the way
Try cherry juice in secondary some time - so good!
Stellar video as always! If I was to go about adding fruit, how would I calculate how much to put in primary and/or secondary? Would I leave out some apple juice and replace it, or just add on top making the batch larger?
Cheers!
Malic acid is great additive for more apple flavor too. Instead of brown sugar I love using a flavored caramel syrup (monin/amoretti/etc)
One of my favorites ever was a blueberry cyser with two pounds of honey, two pounds of blueberries, and a bottle of brewers best blueberry flavor to 5 gallons. I think we also used vermouth as our tannic bitters.
That sounds excellent!
Homemade cider never ceases to disappoint; I just never added anything else outside of the juice and some yeast. Perhaps I should try adding more.
It is hard to mess up! Super forgiving.
@@DointheMost im going to try this recipe (except im using cider yeast) then im going to mess around with it after. like im pretty sure its good with cinnamon sticks and i want some barrel tastes in it like it used to be and then i might try alittle hop pellets not to much of anything tho since its a very light drink.
Nicely explained
I just started a 5 gallon batch tonight. I added one pound of dextrose, but otherwise I followed the recipe. I'm excited to see how it will taste!!!
I bottled 48 bottles tonight. It is absolutely delicious! I added 1/4 teaspon of OliveNation Apple Extract flavor to provide more of an apple essence, and one cup of dextrose for bottling. I did not add any erythritol during bottling. It is "sneakingly" alcoholic!
I have done this recipe and it turned out great(although I did not carbonate and backsweetened with about a pound of sugar per 5L). My next batch is going to be use lime(juice and zest) and brown sugar to sweeten :)
Hey! Bit of a longshot but how did the lime recipe go? Considering it over the lemons :)
Trying this recipe for the first time. Finished in a week (I always use a starter) with D47 and stabilized last night. My plans are to back sweeten with a can of apple juice concentrate and honey. Going for semi sweet! Is back sweetening with AJ concentrate a thing? Sounded like a good idea!
Have been in the market for a compact precision scale...was happy to purchase the same one you have via your link.
Thanks! I love this little scale.
For the tannin use Strong TEA.also I use bread yeast.. comes out lovely.
How much bread yeast did you add? I have heard about 11 grams is good for a batch of this size.
I'm starting a new batch this month, for 5 gal I'm working with 20 lb honey 1 or 2 gal apple juice or cider, 5 oz peanut butter flavor (gotten from my Brewstore] I'll put several lbs of bananas in and hopefully it will come out like a peanut butter and banana sandwich
I do a hopped cyser that I really love. I might just do it as a cider next time.
I’m excited to see how my hopped cyser turns out!
You won't
Man all these ingredients lol meanwhile I just went and grabbed organic raspberries caught the culture & added it to some grocery store apple juice. It took almost a month to ferment but it looks and smells great so far. Fingers crossed 😅
I literally started a version of this cider last week. I took hints from your other cider videos. The only thing I did different was I juiced only 2 lemons, I used 12 oz rasins, and I pitched EC-1118.
Should be great!
Howd this turn out dude?
Just started fermenting my first batch of this. Used tea for tannin instead, we'll see how it goes!
How did it go? How much tea did you use
Do you think that i'll be able to use Truvia (cane sugar blend) for back sweetening? The main ingredient is erythritol, but also has stevia leaf extract and obviously, cane sugar. I picked this up in haste at my local Wal-Mart, but i am now under the impression that it may not be usable for back sweetening once i rack from primary soon. I haven't been able to find erythritol in any supermarkets here in B.C, and also couldn't find apple juice concentrate. I bought Truvia hoping to use it in more batches in the future.
Thanks !!
Do you know what the final sugar content of this cider is... I'm diabetic?
The cider looks so wonderful...my mouth is watering!
The first batch came out great! Just about to bottle the second batch, just waiting on erythritol from Amazon. Cant find more than a pound in the small town where I live. So the reason for this comment is tonight I'm making a peachy apple cider. Let me know if you want to hear about it ;-)
Super stoked to have another great DtM vid. I’ll definitely get one of these going this summer. I’ll force carb in the keg so I have a question... Would you still want to somewhat age the cider in a glass carboy for awhile or would rack straight from secondary into keg and carb? I hear you say when a cider sits for awhile in the bottle it gets even better with age..?? any input always greatly appreciated. Thanks for the excellent content. Cheers 💯🤙🏼
This one is light enough about 3 months bulk aging helps it smooth and mellow. However, it's good to go in a month or so once fermentation completes and it's carbonated up. Especially if you like that bit of cider funk in there (I do). I'd say if you want a perfect product, start it now and keg it in May in prep for June-July-August.
@@DointheMost Awesome..... Sounds super crispy 🍏
Thanks BC and Anna and Sam 💯🤙🏼😎
Yes! How timely. I had almost given up on a cider brew this weekend.
I wanted to use fresh apples instead of bottle juice but not finding a lot of info on using strained juice/pulp.
I’ve been using grocery store juice for years and having great success!
@@DointheMost Thanks. I'm gonna scale for a 1 gallon juice batch.
Love your videos! Cpuld you make a 'Cider for dummies' video? I'm not 100° on some of the additives, I like the most natural items I can get to. So the priming and clarification and tannin and etc are a little confusing to me..... im on board with stuff I have in the kitchen. Juice, concentrate, brown sugar, different yeasts etc. Can you dumb it down juuuust a tiny bit more please? And include exact measurements of the carbonation adding sugar in the end at bottling please? Thanks for your videos! They're so helpful!
Where do you get those stoppers? I can’t find them online … yet. Thanks. Great vids, btw.
Is there a good way to measure the sugar content of the cider? I've been using EC-1118 and back-sweetening with erythritol, so I'm thinking there should be approximately no sugar in the final product. Is that right? I log everything I consume in an app (helps prevent me from getting too fat) and I think even the entry for "dry" cider is overstating the sugars in what I'm producing. Might need to create a custom cider entry to log.
Have you ever attempted using sparkalloid to fine beer? If so, what have your results been like?
How long will the cider degas after racking off primary? I added the sparkaloid already and it got down to 0.995
Awesome tutorial! I'm making this for my wife (sufate sensitive) and was wondering, can I use Fermaid-O? If so, can I apply the TOSNA 2.0 to this in the same way? Can I feed it the Fermaid-O in the same way I would feed my mead? 4 feedings, last one after the sugar break? Or front-load it all? Let me know if you get a chance. I'm avoiding DAP as a personal preference. Thanks!
i just racked my Michigan field honey mead off of Nottingham Ale yeast. I think i could just reuse the lees for this cider recipe. I've been meaning to try and reuse the a yeast and i think this will be my excuse. should i wait until I'm sure its fermenting before adding the lemon?
Hi! Could I maybe substitute lemon juice for citric acid powder? If so, what amount of powder?
So the 3 weeks after bottling is just to carbonate it right?
I mean, it would be done after the first week and you could back-sweeten and drink it uncarbonated after the first week, and the alcohol content would be there right?
Just wondering because I wanted to use a keg and a co2 tank to carbonate it out of a tap.
have you tryed underfermentation ? its when you ferment it in low temperatures, then you dont have to worry about yeast in your bottle and the taste is a lot better.
ive never tryed it for ciders tho
does bentonite work the same asa sapakaloid?
How long does it take to clear after adding the Sparkolloid?
Planning on racking into a bucket instead of another carboy, so I'm just curious if I should rack it back into the carboy before adding the Sparkolloid.
I buy the glass carboy of apple juice every time i need a new fermenter. I have many brews going at once. I make apple cider buy pouring 700ml of the gallon out and freeze it. I use pectic and s-05. Once done i rack and potassium sorbate. Add the frozen portion for back sweetening. Its best after 6 months!
I used to do this years ago! It’s definitely economical. But now I find that a lot of the 1 gallon jugs I find at grocery stores aren’t truly 1 gallon. What brand are you buying or do you recommend?
@@DointheMost sprouts farmers market organic apple juice. $10 for a fermenter and juice.
Wanted to make cider tomorrow, will do this one. One gallon batch tho.
I don't have tanins but I do have raisins, what quantity (ish) should substitute for it?
My current go to recipe is: for 1L of apple juice, add 2dl of apple concentrate (worth 1L of apple juice on its own). So you get a kind of double apple cider. I drop a cinnamon stick in the fermenter too. My recipe became famous as the "swedish cinnamon bun cider". Abv is about 9%, you don't taste it at all, just a load of apples, dry, refreshing (and you get really drunk).
I wouldn’t go over 3oz/85g of raisins to build out the body. That cinnamon bun cider sounds tasty!
great video! really want to try this though ill need to find a big 5 gal glass carboy..
It can be scaled down by dividing everything by five to get your gallon measurements :)
Skip the glass! It’s super fragile and you can’t install a spigot, I would use a bucket instead. They are easier to find either way
No you don't. Use a bucket or stainless fermenter from Anvil. Thank me later.
Could you give me a link where you can see the calculation of priming for bottling
@Doin the most,
I followed this recipe, and loved what I tasted before bottling. However, i realized afterwards, that i rushed and mixed my priming sugar in without mixing into water. 12 days after I bottled 4.6 gallons with 129grams of priming sugar, and it is barely carbonated. Any thoughts?
Any issue with this aging after bottle conditioning? Assuming we measure the dextrose or drops properly, no need to heat pasteurize, right?
Nope it’s good to go after that.
What if I use my drill to degas before adding the non fermentables
If I wanted to add strawberries, would it be better to use a syrup or
The fruit?
How much citric acid would you add instead of the lemons? Thanks!
I recently did a one gallon batch of white cranberry peach that I back sweetened and pasteurized. Didn't turn out bad. This is the first time I have pasteurized anything. So I was a bit unsure of the process. So far so good. It finished of at .996 on the hydrometer, was it necessary to pasteurize after back sweetening?
can a fruit puree be used instead of the concentrate?
What was your blend of concentrate and juice?
Wouldnt 71B be a better yeast choice since it metabolizes 20% to 30% of the malic acid? Honest Question
Question. Why is my cider taking sooo long to bubble? I normally make it in four 7 pint demijohns, but on the 5th Nov, I started a brew in a 5.5-gallon barrel. Today, 4 days later, it's not bubbling as it should, perhaps 1 bubble every 40 minutes. When I made it, I increased the quantities to the right amount to 38 pints of juice 7 teaspoons of yeast, and 66oz of sugar. I normally use 12oz of sugar per 7 pints, but as I wanted to increase the alcohol I added a little bit more sugar. Normally, within 24hrs the bubbling starts, but not this time. :o(
Will champagne yeast give it a foamy head?
I am a beginner in this and would like to start with smaller batches first to make sure they turn out right. So start me out with a one or two gal recipe.
I tried this and it turned out very lemony. I am wondering, can I brew a different batch without lemons and pour from bottles that are lemony into a new batch of cider and marry them?
What’s dextrose vs normal table sugar?
Dextrose is also called corn sugar.
Why do you pitch the yeast dry in this recipe rather than rehydrate with goferm?
I like how he gave the exact tasting act he made fun of in one of his other videos hahaha
Can I add the erythritol at the same time as adding the dextrose for carbination just before bottling? I.E. Put the erythritol and sugar in the beaker, heat for three minutes, pour in, stir stir stir, and then bottle? This would make it easier for my purposes, and if it is not too detrimental to the taste, I'd like to but don't want to ruin it either. Thanks!
That is on his video that you can sir. Forward to the part where he is priming. Happy brewing!
Brew a porter or a stout, standard 5.5 gallon batch. When finished, only bottle 4 gallons, retaining roughly a gallon in the firm enter. Poor in 2 to 3 gallons of store-bought apple juice. Let it ride. Enjoy!
It is fantastic
does yeast have a shelf life? Bought some cider yeast that seemed to have lost its "oomph"
Yep. I try to use it within 6 months or so. Should be ok up to a year.
What temperature do you ferment at?
That's a good question, a pity that you didn't have an answer since I'm curious as well. Apparently the ideal fermenting temp for cider is about 21°C or 70°F, cider brewing forums and debates on the internet are really useful for that kind of thing.
You don’t mention much about degassing, is that a concern I should address with this (and really any) cider?
Interested to know if you've ever tried a Breton/Normandy style French cider?
Snowpocalypse! 😂😂😂
I know. Ugh. I love winter weather but hate the sub-freezing temps. Stay safe!
Funny enough I was going to reach out to ask why there were no cider or cyser videos, then I noticed they were included in the 74 gallon inventory quick video. Thanks for the recipe!
We had some old videos but they were not great so I pulled them down to revisit them. So now we have this one and our applejack video. :)
@@DointheMost Been lurking for a while, but I think I've seen most of your mead videos that are posted. I do WAY too much research before jumping in to things. Long story short, my first mead should finish primary this weekend (slight variation to your blueberry melomel) and a cyser is starting today. Thanks for the really helpful videos.
@@Thomas-cc1lj Sounds great! Happy brewing!
Maybe I missed it, but how were you able to bottle condition for a few weeks without the need of heat pasteurization?
If you store it cold. Fermentation slows to a crawl, and if consumed in the next 3-6 months you dont have to worry about bottle bombs.
Once the dextrose is transformed into alcohol and CO2, fermentation is done, you're good to go, no need for pasteurizing. Pasteurization after bottle conditioning is necessary if you bottlecondition and backsweeten with a fermentable, in that case you pasteurize to stop fermentation before eating all the sugars and leaving it sweet while carbonated. It's a very unreliable method but if one doesn't want to use unfermentable sweeteners and cannot force carbonate that's the only way.
I back sweetened with honey and had the same question “would that make it a fused?”
Cyser damn autocorrect
Maybe it IS a fusion - of styles. Haha
Well, off to wally world i go. This is getting made wednesday, but how would I back sweeten it with brown sugar and honey without getting oxidation, or am i just thinking of beer too much?
You would need to stabilize it or pasteurize if you do that, or keep it super cold - and usually racking on top of those sugars is the best way to mix them in. Honey may need some gentle stirring (don’t break the surface much if possible).
@@DointheMost Thanks man!!!!!!
What are the bubbles in the fermenter at the beginning?
Leftover starsan foam after sanitizing.
@@DointheMost ty!!
Great video! But I have a (possibly stupid) question: After a visit from a diabetic family member, I have copious amounts of stevia at home, and I read that it is also non-fermentable sweetener, but I also read a lot of people saying that it leaves a pretty awful taste, soooo... can I use it? Is it even true to that it is non-fermentable? My plan is to make a peach cider and bottle carbonate it using dextrose.
Some people enjoy stevia. I'm one of the people that absolutely can't stand the taste. Erythritol seems to be more neutral without the bitterness. Erythritol also doesn't seem to have a long lasting aftertaste which allows you to taste the brew rather than the lingering stevia.
In my foray into the alcoholic brewing field, my first attempt was an apple cider. I followed a recipe but didn't have a clue about lots of things like why, how, how much, how long, etc. My first attempt wasn't all that great. I've learned a lot over the last year and most of that was from being a member of the DtM community. Thanks for your comprehensive and informative videos. And the bonus is, it's under 15 mins from concept of the to the end product with tasting notes - everything in one video, in a nice, neat little package! A recipe is always included with suggestions on how to tweak based on choices, availability and preference! Keep up the great work and keep the videos coming!
Thank you for watching! I think apple cider is a great introduction to homebrewing, and it’s definitely very forgiving!
I second everything you said Paula 💯🙏🏼
Cuando ponen canal con subtitulo en español para latinos
Cant you dissolve that erythritol in warm water and avoid the nucleation reaction altogether?
Yes but that will further dilute the brew.
@@DointheMost good point. Hmm. Maybe use a few ounces of must then.
I added 200 grams of raisins in a batch of apple cider (23 liters). After fermenting for 10 days it looks like the Safcider yeast has done it´s job. My FG is 1.024. Normally this yeast would finish at around 1.000. Could it be the raisins causing this higher FG? The OG was 1.058
It seems unlikely the raisins - especially that few - would cause such a high final grav. Sounds like a stall or maybe a really high pectin concentration? Something has to account for that level of density in the must. What kind of juice did you use?
@@DointheMost Just used cheap apple juice from the store. Used the same juice in several batches and with the same yeast, ending at around 1.000. I´ve tried "shaking" the container carefully so the yeast hopefully starts up again.
@@dannykay9041 Yeah a good degas and maybe bringing the temp up a hair may get it going. I have several brews up in my hot attic right now just trying to keep fermentations going!
you have a new subscriber from Ireland love your channel Sir
How do you store the bottles?
I put them in a warm place for a few weeks, then they can be stored however. I prefer the fridge.
Recommend storing them upright with the cap sealed.
are you drinking out of an old candle glass?
It’s a jam jar :)
@@DointheMost close enough lol
Oh man…🤦♂️ I watched this a year ago and couldn’t find the video again. So I tried to make it from memory this morning. I just found the video. And in memory I remembered you adding two or three cups of lemon juice. So I swuirted an entire 15 oz bottle in there like Leroy Jenkins. 😂. Hopefully it pans out. I added two pounds of honey too just on my own. I’ll report back on how bad it is in a month or so
Did anyone catch how much yeast should be added for this 5 gallon batch?
1 pack
I’ve got sweet pink lemons (yes, pink) made for lemonade. I think they would go great with the right apple. Hmmm.
Maybe even throw some zest in secondary for an extra zing!
@@DointheMost hmm... this is good. Yes.
Hi, is your tannin made from grapes? Nice recipe btw as always!
This is a blend of grape dust and chestnut dust. Cheapest stuff I could find!
@@DointheMost Chestnut dust is interesting, never heard of it before. What do you think about brewed black tea? The truth is where I live only grape dust is available and it's like 0.2 ounce for $25. So do you think is it okay to use black tea? :D
@@evrenedip If you look at the description on this video, there is actually a recommendation for both black tea or raisins. :)
@@DointheMost Oh, I should have looked it before :D Thanks very much!
@@evrenedip No worries! Just be careful, sometimes with black tea that tea flavor can cut through.
I’m nervous about adding carbonation and making bombs
I have been making a simple cider for about two years now, on an almost weekly basis: fill a 5L container with store-bought apple juice, add cider yeast*. The must ferments dry within a week. My one flourish would be in the carbonation process. Instead of adding sugar, I carbonate by adding in 1L of fruit juice (cranberry, Kiwi, mango, blueberry are all good) into the mix, then bottle.
I will add lemon juice and raisins into my recipe as per your suggestion!
*Due to me living in a country with no brewing supplies or possibility to acquire such things, I have survived the past year by constantly washing the yeast of the previous batch.
I love that you're so dedicated to yeast washing! I need to get better at doing it more often, myself.
Me three 😉
@@DointheMost It's out of necessity more than anything else. I would have had to switch to bread yeast back in September if I hadn't started harvesting the cider yeast (Mangrove Jacks). I find it is much simpler than the videos I have seen online (including yours) however: After the second rack, simply swirl the leftover liquid around the yeast cake. Either use immediately, or put in a closed (and labeled) container in the fridge. Add it to the next batch when needed.
This lazy method of course means that each yeast harvest is specifically for one thing, so my fridge is full of jars marked "red wine", "capsicumel", "IPA" etc!
Anyone ever tell you, you look just like Jovan Pulitzer! Like you could be his kid.
are you reading my mind???? I started an apple cider 6 days ago for consumption this summer. Looks like I'm adding some tannin today! Great video!
Do you have a weight on your Erythritol addition (instead of volumetric)? I powder all my Erythritol so that it dissolves better, so a weight would be easier to use for me.
Should clock in between 175 and 180 grams. :)
@@DointheMost Excellent! Thanks!
отрыв головы!
Thanks for watching!
I can't divulge how we make our cider cuz I signed an NDA but I'll say you're doing a good job.
👀 👀 👀
Can i add honey? I love my local wildflower honey
"You dont want it to be too 'boozy'"
In ny case, thats the point. I wanna get drunk
ok... but hear me out..... 10z of Citra Hops for 1 week instead of the lemon. ;)
No nutrient needed?
We included it quickly but there are 2.5g DAP added at the 24h mark.
@@DointheMost thank you...I missed it.
@@DointheMost If using Fermaid O, how much would you suggest using?
@@natemanafter Probably no more than 8-10 grams in a five-gallon batch.
I got an easier recipe 1 gallon of store bought 100% apple juice a half packet of Fleishman bread yeast and a cup of sugar works everytime