Cider/perry recipe: Cider from juice
A very easily made dry cider which is slightly acidic to the taste and can easily be adapted/modified as required.
Ingredients:
The following ingredient quantities are based on 1 gallon(s) of cider being made.
Instructions
To make cider from juice…
- Pour 1l of apple juice into a demijohn, add the sugar after dissolving in a small amount of warmed water (250ml or less), add the pectic enzyme, yeast.
- After 1 day add 1l apple juice, repeat on days 3 & 4. All the juice could be added on day 1 but this gradual process possibly gives more flavour.
- On the last day make up to about 4.7l (this allows for wastage).
- Rack when finished.
- Bottle in plastic "pop" bottles with 1 rounded tsp sugar per 500ml & keep warm for a few days for the bottles to get "fat" with the secondary fermentation.
- Store somewhere cool for at least a month before trying.
- Enjoy your cider from juice!
Note: This cider would typically have an O.G. of around 1040 and a F.G. of 1000, giving about 5.8%ABV (including the priming sugar) and 0.74% acidity. For a less acidic cider the apple juice can be reduced to 3l and the sugar increased to 150g.
Stronger versions can be produce by adding extra sugar during stage 1, each extra 50g of sugar provides about 0.5% alcohol but try to resist the temptation of sacrificing quality for alcoholic strength!
Cider and perry making equipment
See our detailed list of cider making equipment (covers basic essentials and more advanced equipment for the experienced homebrewer).