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Very easy Cider recipe

  1. Crush apples to make 20 l juice. Use a variety of apples – some for sweetness eg golden delicious, some for fruit flavour (according to taste) and some for acid or tartness eg granny smith.
  2. Measure pH. Adjust to pH 3.2 with citric or tartaric acid if needed. However a range of up to pH 3.5 will still give a good cider.
  3. Measure starting gravity or starting Baúme.
  4. Ferment naturally with the yeast present on the apple skins. Don’t waste time if using natural yeasts, ie get it into the fermenter within a few hours of pressing, as oxidation and discolouration of the juice occur rapidly.  Alternatively add 016 or Lalvin EC 118 sparking wine yeast approx 5g. If adding yeast, also add SO2 at approx 25ppm to suppress oxidation and natural yeasts.
  5. Add 1tsp DAP as yeast nutrient once fermentation is vigourous.
  6. Once fermentation ceases, rack the cider to avoid bitterness from the lees. Measure pH and finishing gravity or Baúme.

Bottling options:

  1. Bottle as still dry cider and drink 50:50 with lemonade in the German (Hessen) style. Ready to drink after a week or two.
  2. Bottle as sparking cider with 1tsp sugar per litre priming sugar. Use beer bottles or sparking wine bottles with crown seals. Ready to drink after 6 weeks.
  3. Add 20g per litre lactose to sweeten the cider. Bottle as still or sparking, ie with or without priming sugar. Ready to drink after 6 weeks.


© 2008 Australian National Amateur Wine and Beer Show
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