Cider/perry recipe: Sparkling Dry Cider
A lovely dry cider with a wonderful hint of champagne and slight fizz.
Ingredients:
The following ingredient quantities are based on 1 gallon(s) of cider being made.
| Item |
Quantity |
Comment |
| Apples |
10 pound(s) |
Any sharp variety - see our 'cider apple varieties' via our cider articles |
| Apples |
5 pound(s) |
Any bitter sweet variety (as above) |
| Apples |
5 pound(s) |
Any sweet variety (as above) |
| Campden Tablets |
1 tablet(s) |
|
| champagne yeast |
|
as per packet |
| sugar |
1 teaspoon(s) |
|
Instructions
- Pulp and extract the apple juice.
- Make a yeaststarter by taking a small quantity of te juice (say 3 fluid ounces), add the yeast and sugar, then set aside in a warmplace for 2 days.
- Add a campden tablet to the remaining extract and set aside
- Add yeast starter and set aside for two weeks.
- Regularly check the gravity until it reaches apprx 1005 and then bottle (adding 0.5 teaspoon of castor sugar to each bottle, shaking once capped).
- Leave to mature for 6-8 months.
NB After the initial two days,it is sensible to check the pH and OG and adjust if necessary, you can also add pectolase at this point to destroy residual fruit starch (particularly if fruit is unwashed). To create a truely sparkling drink (i.e. champagne style), champagne bottling methods need to be followed, however this is more difficult/ specialist and not covered here.
Cider and perry making equipment
See our detailed list of cider making equipment (covers basic essentials and more advanced equipment for the experienced homebrewer).