Hard Apple Cider Recipe
Be sure to use apple cider that is fresh pressed and unpasteurized.
- 5 gallons Cider
- 4 lbs sugar
- 1 package champagne yeast
- 5 tsp yeast nutrient
- 5 tsp acid blend
- 3 tsp pectic enzyme
- 1 campden tablet (crushed)
- 1 pack Cider Yeast or Champagne Yeast (depending on alcohol preference)*
Use a primary fermenter that is large enough to accommodate 5 gallons with enough headspace to allow for fermentation. Add all ingredients in fermenter EXCEPT yeast. Stir together and allow to sit at room temp (65-70 degrees) for 24 hrs. After 24 hours, stir in yeast. Fermentation should begin within 24-48 hrs.
After one week, transfer into a 5 gallon carboy with an airlock. Allow to sit for 4 additional weeks. Add 5 crushed campden tablets and 1 tsp potassium sorbate. Sweeten if desired. An additional racking (transfer) is optional but highly recommended prior to adding campden and sorbate.
*Champagne yeast will tolerate 18-20%; use Cider Yeast if a lighter alcohol is desired