Cider is an alcoholic beverage made from fermenting fruit juices, primarily from apples, that has an alcoholic level around 3-6%. It is similar to wine, which has an alcoholic level around 10-12%. In the United States, unfiltered non-alcoholic fruit juice is sometimes referred to as cider, with hard cider used to identify alcoholic varieties.
These directions will make a basic, non-sparkling cider.
- Make or acquire apple juice
- Commercially available apple juice may be used but it can not include preservatives
- Place apple juice in a sterile, sealable container
- If using commercially available apple juice, the container the juice came in can often be used
- Add a desired Saccharomyces cerevisiae yeast variety to the juice
- Additional additives are sometimes included
- Seal the container using a Bubbler Airlock lid or a balloon
- Use the airlock lid as directed, most will require water to be added into the lid to create a seal
- Airlock lids or balloons prevent contamination from outside bacteria and yeast while allowing fermenting gasses to escape
- Store the container in a dark environment until all the sugar is converted to alcohol
- Typically one week