Hard apple cider, known in English as "hard apple cider," is an alcoholic fermented beverage with a rich tradition in many cultures, especially in regions where apple cultivation is common. Its origin dates back to Europe, particularly to countries like England and France, where cider production has been a custom for centuries. In Latin America, this beverage is not commonly homemade, but it has gained popularity in recent years thanks to the influence of Anglo-Saxon culture. In various Latin American countries, it may be found with similar names or simply as "apple cider," although it generally refers to non-alcoholic versions for celebrations. This hard version, being fermented, offers a refreshing taste and a unique profile that combines the natural sweetness and acidity of the apple with the alcoholic notes resulting from the fermentation process.
Hard apple cider
How to prepare hard apple cider
To make this delicious hard apple cider, begin by crushing and dissolving the Campden tablets in a cup of warm water. Then mix this preparation well with the fresh apple juice in your primary fermenter.
Let it rest overnight to allow the sulfites to act and prepare the juice for fermentation.
The next day, mix all the other ingredients, except the yeast, making sure everything is well dissolved. Then, sprinkle the all-purpose wine yeast over the juice and cover the fermenter with plastic wrap. Let it ferment for 3 to 5 days until the initial activity decreases.
Transfer the mixture to the secondary fermenter and place the airlock to continue fermentation with proper oxygen control.
After 3 weeks, transfer again to separate the cider from the sediment and continue with clarification.
When all fermentation has finished, transfer to a clean container and add 2 ounces of white sugar. Stir gently to integrate the sugar without incorporating air.
Once the sugar is well mixed, bottle the cider and let it age for 3 months to obtain a beverage with crisp and carbonated characteristics.
Keep in mind that the more sugar you add, the higher the alcohol content will be, but the fermentation time will also increase. It is recommended to add between 1/2 to 1 pound of sugar per gallon (4.5 liters) and not exceed 2 pounds to avoid complications in fermentation.
Ingredients (8)
- Fresh Apple Juice
- Sugar
- Pectin Enzyme Powder
- Acid Blend
- Grape Tannin
- Yeast Energizer
- Campden Tablets
- All-Purpose Wine Yeast
Instructions (17 steps)
- 1 Crush and dissolve the Campden tablets in a cup of warm water and mix well with the fresh apple juice in your primary fermenter
- 2 Let it rest overnight
- 3 Mix all the other ingredients except the yeast
- 4 making sure everything is dissolved
- 5 then sprinkle the yeast over the juice and cover with plastic wrap and ferment for 3 to 5 days
- 6 Rack to the secondary fermenter and fit the airlock
- 7 Rack again in 3 weeks
- 8 When all fermentation has finished
- 9 rack to a clean container and add 2 oz of white sugar and stir gently
- 10 When the sugar is well mixed
- 11 bottle and age for 3 months
- 12 This will give you a crisp
- 13 carbonated hard cider
- 14 The more sugar you add
- 15 the more alcohol you will get
- 16 but the longer it will take to ferment
- 17 I recommend 1/2 to 1 pound per gallon / 4.5 liters and no more than 2 pounds