Cider is extremely easy to make.
1 - Get the best, freshest juice you can find. Fresh pressed is preferable. Since it is 99% of the finished product, its quality is key. If you cannot get fresh pressed you can use store bought but the quality will suffer.
2 - We want the cider to ferment with the yeast of our choosing, not what randomly appears in it. I pretreat with potassium metabisulfate...also known as k-meta or campden tablets. It will kill off any of the wild yeast. I add this the day before I intend to pitch the yeast.
3 - If you dont care if it is clear, skip to step 4. If you do want it to be as clear as possible, then you need to add some pectic enzyme to eliminate pectin haze. I add 1 tablespoon per 5 gallons and let it sit overnight. It will cause the pectin to drop out.
4 - 24 hours after adding the Campden tabs, rack off the juice, being careful to leave the trub in the bottom. Add your yeast and cover with an airlock or other cover. I have had good luck with nearly any quality ale yeast. SA05, SA04, WLP001 or WLP1028 have all made excellent cider.
5 - Wait. Patience is key. It ferments somewhat slowly compared to beer. figure 2 - 3 weeks to finish.
6 - It will finish extremely low, 1.005 is not uncommon. It will be extremely dry at this point. If you like it dry, Transfer to a second container, prime with sugar and bottle. You are done. If you want it a little sweeter, I backsweeten with apple juice concentrate. It adds more apple flavor and supplies the sugar it needs. I use 2 cans per 5 gallons or more, depending on how sweet I want it. I transfer it to a second container, add the concentrate and keg or bottle.
7 - Let it sit at or near room temps. It will restart fermentation with the sugar or concentrate you added. If you added sugar it will be ready to drink in 2 - 3 weeks. If you added concentrate, watch it like a hawk after a week. Pop a bottle daily until it is at the desired carbonation. Once there, refrigerate ASAP and keep it cold. If you do not, it will continue to ferment, making bottle bombs.
8 - Enjoy. I prefer mine ice cold on a hot day.
Questions?
Feel free to ask.
Cheers,
knewshound
What %ABV do you end up with?
Also if a person used either Fleishmann’s bread Yeast or Distillers Yeast, would it make a big difference?
Thanks for the tips! I’m gonna have to give the pectic enzyme thingy a try, I like it lightly carbonated, crystal clear, and dry as a bone!