Gather ingredients and tools:
1 gallon (3.8 L) apple cider (unpasteurized preferred) or apple juice with no preservatives
1 packet apple cider yeast (or 1/2 tsp active dry yeast)
1 tbsp sugar (optional, if needed to kickstart fermentation)
1/2 tsp pectic enzyme (optional)
1/2 tsp yeast nutrient (optional)
Sanitizer
Fermentation vessel (1–2 gallon / 4–8 L)
Airlock and stopper
Siphon tubing
Bottles or jars with caps or crown caps
Hydrometer and thermometer (optional)
Sanitize everything that will touch the cider.
Choose method:
Ferment-from-juice method
Ferment-from-pressed-juice method
Ferment-from-juice method:
Pour cider/juice into sanitized fermentation vessel, leaving headspace.
If using pectic enzyme, add per package directions.
If using yeast nutrient, add per package directions.
Optional: add 1 tbsp sugar if you want a stronger fermentation.
Sprinkle yeast over the surface; wait 10–20 minutes, then stir gently.
Attach airlock and stopper.
Ferment at 60–70°F (15–21°C) until activity slows (typically 3–14 days).
Taste periodically:
For “hard cider,” ferment longer.
For “sweet cider,” stop earlier and chill.
When fermentation is complete (bubbles stop and/or hydrometer stabilizes), siphon off sediment into a sanitized container.
Ferment-from-pressed-juice method (from apples):
Wash apples thoroughly.
Crush apples and press to extract juice.
Strain through cheesecloth.
Add pectic enzyme (optional) and yeast nutrient (optional) to juice.
Transfer juice to sanitized fermentation vessel.
Add yeast (and optional sugar).
Fit airlock and ferment until desired sweetness and alcohol level are reached.
Siphon off sediment when fermentation is done.
Optional clarification:
Chill the cider 24–48 hours.
Siphon off any settled solids.
Bottling:
If you want carbonation, add a small amount of priming sugar per your desired carbonation level.
Mix priming sugar with a small amount of cider, then combine with the batch.
Bottle using sanitized bottles.
Leave headspace and cap tightly.
Carbonation and aging:
For carbonated cider: store at room temperature 1–7 days, then refrigerate.
For still cider: cap and refrigerate immediately after bottling.
Age in the refrigerator for 1–4 weeks for best flavor.
Storage:
Refrigerate and keep sealed.
Drink within 1–3 months for best quality (longer if properly handled and still).