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Quick Cider Guide

Picking Your Ingredients

  • Pasteurized Cider is preferred. Unpasteurized cider can be used, but may result in funky, tangy flavors.
  • Any apple juice or cider (or other fruit juice) can be used, but it must not contain potassium or sodium-based preservatives like potassium sorbate or sodium benzoate! Acidic preservatives like citric acid are ok.
  • Typical cider or apple juice will give a finished product around 5% abv.

Preparation

  • Mix 1 oz of IO-Star (or Star San) with 1 gallon of cool water in the jug. This sanitizer will kill 99.99% of bacteria within 30 seconds! It foams, so we recommend filling with water first before adding sanitizer and shaking. Set aside leftover sanitizer in a pot or bucket. This can be used for up to one month.
  • Juice and yeast should be at room temperature before starting.

Cider-Making Steps

  1. Pour cider into the jug. If using a funnel, be sure the funnel is clean (preferably sanitized)
  2. Add 1/2 yeast packet (leftovers can be sealed with tape and put in fridge for another batch)
    • Make sure the cider and yeast are room temperature. Too hot or too cold will shock the yeast.
  3. Insert airlock into rubber bung and insert into jug. Fill airlock with water to fill line (about halfway).
  4. We recommend loosening the perforated airlock lid, in case the cider builds up too much pressure
  5. Wait 1 week for fermentation to complete, and 1-2 weeks more for cider to clarify (2-3 weeks total)
  6. At this point the cider has no oxygen and is safe from bacteria. Leave here until you’re ready to drink.
  7. When ready, pour gently into pitchers or growlers. Be careful not to disturb the sediment at the bottom.
  8. Store the cider in the fridge and drink as soon as possible for maximum freshness.

If Making Sparkling Cider

  1. Sanitize bottles with solution before filling.
  2. Using a small funnel, pour gently into the provided 1L swing-top bottles. Fill to bottom of the neck
  3. Add three carbonation drops to each bottle and seal the bottle.
  4. Store at room temperature for 1-2 weeks to carbonate. Then move to fridge.

Optional Flavoring Additions (do all before fermentation)

  • Dissolve 1/3 Cup brown sugar in 1 Cup heated cider before mixing with cider to boost abv by approx 1%
  • Honey or maple syrup are not recommended as they ferment very slowly.
  • Steep in heated cider before fermenting: cardamom, peppercorns, clove, ginger, cinnamon, allspice, nutmeg, orange peel, lemon peel.
  • Spike your cider with spiced rum for a nice cold weather treat.
  • Stevia, sucralose, or xylitol are non-fermentable sweeteners that can be used for sweet cider. Do not add extra sugar or cider before bottling as it will re-activate the yeast. Doing this in a bottle can cause an explosion!

Feel free to email any questions to contact@thirstyquaker.com.