This is how to take some simple apple juice, yeast and sugar and make a great wine-like beverage. It is very much like inmate brewing, but it’s make with apple juice, so it’s referred to as “hard apple cider”. Link to my inmate brewing video: www.youtube.com All about Hydrometers: www.youtube.com
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25 Responses to “Easy Home Brewing – Hard Apple Cider”
@tacomuybueno It’s about 10 – 12 percent abv. I wouldn’t add any more sugar because you may produce some toxins that can make you sick. The batch turned out great.
@melpa04 If it’s foaming and bubbling, just leave it. Wait until all that stops, then bottle it. Don’t pay attention to the airlock. I don’t even use one anymore – just a piece of plastic wrap held on with an elastic and a pin hole in it.
I did my first batch of this 3 days ago but the airlock isnt bubbling Its fizzing away slowly but no foam and is slowing down. It smells pretty sour and I can smell the alcohol ( i think ) lol. Do you recommend me bottling it? it went from 1.040 to 1.030. I did another batch of grape juice and its foaming and bubbling like crazy
@bezz44 I have no experience with orange juice for cider. I’d be afraid of the acidity killing the yeast. Not sure about pectolase either. Apple juice with no preservatives is the best way to start.
hi craig im trying to use orange juice for my cider now the juice seems to have gone lumpy after adding the yeast i also added pectolase do u think this would be ok ?
hi craig im trying to use orange juice for my cider now the juice seems to have gone lumpy after adding the yeast i also added pectolase do u think this would be ok ?
@melpa04 You put it in a bottle with a tsp of sugar and let it sit for a week or so. For this to work, you can’t kill the yeast by freezing it. You have to leave the yeast alive so it will ferment the sugar and create the bubbles.
@CraigTube Thank you, i will try this, i assume i can buy gelatin from my local brewing shop. just out of interest, my cider is nearly ready now, its been 5 days, and it has reached 1.000 (started at about 1.60 not sure though because i added a fair bit of sugar when activating my yeast in warm water and didnt take another reading) it has an odd taste to it? is this the yeast? and i just remembered i actially used cloudy apple juice being the fool i am so dont know if gelatin would work
@josh132132 Well, it will clear on it’s own in time, but you can use gelatin. Put half a pack of un flavoured gelatin in a bit of hot water, not boiling and dissolve. Add that to your cider and gently stir. Watch it clear i a couple of days. I’ll do a video on it when mine’s ready.
Hi Craig, i am new at homebrewing and have little to no clue what i am doing, but im taking a stab in the dark and have my own cider brewing at the moment using this guide….but….how do i clear the cider once its finished fermenting please?
Craig, LOVE the vid! Im just getting started with the Cider thing.. Went to the market and they had pears on clearance so I juiced then and added sugar to get about 1.050SG… I then added wine yeast. If I want it to carbonate(this is my area of in-expertise) I add the racked finished product to bottles with a bit of extra sugar then put it in the dark for a bit??
Craig, LOVE the vid! Im just getting started with the Cider thing.. Went to the market and they had pears on clearance so I juiced then and added sugar to get about 1.050SG… I then added wine yeast. If I want it to carbonate(this is my area of in-expertise) I add the racked finished product to bottles with a bit of extra sugar then put it in the dark for a bit??
Working on my hard cider. It bubbled away for 3 days and now has suddenly stopped. Recap: 10 64oz bottles of 100% apple juice (Fred Myer store brand)
Warmed in warm water then added to brew bucket. Then added just a couple oz of raisin/nutrient, about 4 oz mollasses, about 4 oz blackberry honey, pinch of whole cloves, 1 stick cinnimon, 2oz blueberry juice (boiled, mashed, strained), Ale yeast. No added sugar, . Have not used hydrometer yet… should I have added sugar? If so can I still?
What did you use for sanitizer solution?
what did you use for sanitizer?
@tacomuybueno It’s about 10 – 12 percent abv. I wouldn’t add any more sugar because you may produce some toxins that can make you sick. The batch turned out great.
so, what, more sugar equals more alcohol? how did this batch turn out? alcohol content?
@melpa04 If it’s foaming and bubbling, just leave it. Wait until all that stops, then bottle it. Don’t pay attention to the airlock. I don’t even use one anymore – just a piece of plastic wrap held on with an elastic and a pin hole in it.
I did my first batch of this 3 days ago but the airlock isnt bubbling
Its fizzing away slowly but no foam and is slowing down. It smells pretty sour and I can smell the alcohol ( i think ) lol. Do you recommend me bottling it? it went from 1.040 to 1.030. I did another batch of grape juice and its foaming and bubbling like crazy 
@AtchPee It’s fine if you sanitize the hydrometer first. When doing small batches, you can’t afford to waste any.
All the instructions I’ve seen from hydrometers tell you not to pour back the sample.
@bezz44 I have no experience with orange juice for cider. I’d be afraid of the acidity killing the yeast. Not sure about pectolase either. Apple juice with no preservatives is the best way to start.
hi craig im trying to use orange juice for my cider now the juice seems to have gone lumpy after adding the yeast i also added pectolase do u think this would be ok ?
hi craig im trying to use orange juice for my cider now the juice seems to have gone lumpy after adding the yeast i also added pectolase do u think this would be ok ?
@melpa04 You put it in a bottle with a tsp of sugar and let it sit for a week or so. For this to work, you can’t kill the yeast by freezing it. You have to leave the yeast alive so it will ferment the sugar and create the bubbles.
how is the fizz made??
@josh132132 It could be the yeast you are tasting. Gelatin might pull some of that down to the bottom.
@CraigTube Thank you, i will try this, i assume i can buy gelatin from my local brewing shop. just out of interest, my cider is nearly ready now, its been 5 days, and it has reached 1.000 (started at about 1.60 not sure though because i added a fair bit of sugar when activating my yeast in warm water and didnt take another reading) it has an odd taste to it? is this the yeast? and i just remembered i actially used cloudy apple juice being the fool i am so dont know if gelatin would work
@doubled1990 A teaspoon would be fine. It’s two cups of dextrose or sugar for 4L.
@josh132132 Well, it will clear on it’s own in time, but you can use gelatin. Put half a pack of un flavoured gelatin in a bit of hot water, not boiling and dissolve. Add that to your cider and gently stir. Watch it clear i a couple of days. I’ll do a video on it when mine’s ready.
Camera angle win @ 2:24.
Hi Craig, i am new at homebrewing and have little to no clue what i am doing, but im taking a stab in the dark and have my own cider brewing at the moment using this guide….but….how do i clear the cider once its finished fermenting please?
@jenpypes You’ve got it.
Craig, LOVE the vid! Im just getting started with the Cider thing.. Went to the market and they had pears on clearance so I juiced then and added sugar to get about 1.050SG… I then added wine yeast. If I want it to carbonate(this is my area of in-expertise) I add the racked finished product to bottles with a bit of extra sugar then put it in the dark for a bit??
Craig, LOVE the vid! Im just getting started with the Cider thing.. Went to the market and they had pears on clearance so I juiced then and added sugar to get about 1.050SG… I then added wine yeast. If I want it to carbonate(this is my area of in-expertise) I add the racked finished product to bottles with a bit of extra sugar then put it in the dark for a bit??
I did champagne yeast and ended up with german style Apfelwein, very clear, very tart. it made a good mix for lemonade and gin.
@voltrabbit7 Try adding a few cups of sugar and give a good stir.
Working on my hard cider. It bubbled away for 3 days and now has suddenly stopped. Recap: 10 64oz bottles of 100% apple juice (Fred Myer store brand)
Warmed in warm water then added to brew bucket. Then added just a couple oz of raisin/nutrient, about 4 oz mollasses, about 4 oz blackberry honey, pinch of whole cloves, 1 stick cinnimon, 2oz blueberry juice (boiled, mashed, strained), Ale yeast. No added sugar, . Have not used hydrometer yet… should I have added sugar? If so can I still?