Useful Tips

Apple Cider: 8 recipes at home


Tuesday, October 9, 2018

Natural apple cider is a low-alcoholic beverage that is fragrant, slightly carbonated, and tastes good. Such an apple champagne. As a rule, at home, cider is prepared by fermenting apple juice without additional yeast. Only fresh apples, sugar, and time are the three essential ingredients to make a delicious apple cider.

Apples for making homemade cider will suit any variety, but it is best to choose fragrant and juicy fruits. The amount of granulated sugar can vary depending on the natural sweetness of apples, as well as your preference. This recipe produces moderately sweet apple cider, but closer to sweet.

If desired, the finished drink can be filtered through several layers of gauze so that it becomes transparent, but I am quite comfortable with a slight turbidity. Homemade apple cider is stored in the refrigerator, served cool too. In general, after cooking it is advised to withstand another 2 months, but it is difficult - it turns out very tasty.

Cooking in steps:

To make homemade apple cider, we need only two ingredients: fresh apples and granulated sugar.

Apples in this recipe are best used not broken and not rotten - we need 3 kilograms. Ideally - removed from a tree and lying for several days indoors. You don’t need to wash the fruits, as there is wild yeast on the skin - they will help to ferment the apple mass. Wipe heavily contaminated fruits with a dry cloth.

Grind apples together with peel and seed boxes on a coarse grater. You can do it by hand, but if possible, use a food processor - it's easier and faster.

The result is 3 kilograms of grated apples, which we transfer to a suitable volume dish. Enameled glass, food-grade plastic, but not aluminum, will do.

Pour apple chips with 450 grams of granulated sugar. In other words, at the first stage of preparing homemade apple cider, 150 grams of sugar are needed for every kilogram of apple raw materials.

Mix apples with sugar directly by hand, gently ram.

We tighten the dishes with apple chips with gauze (3-4 layers) so that midges do not get (and there will be just darkness, believe me). Leave the workpiece at room temperature for 3 days.

Every day (preferably twice a day), mix the apple chips thoroughly. On the second or third day you will feel the active smell of fermentation, and you will also see a decent amount of foam in the apple mass.

It is time to move on to the second stage of making homemade apple cider. Using gauze (fold in 2-3 layers), squeeze juice from apple chips in portions.

Take your time so as not to tear gauze, but try to get the maximum amount of juice. The cake that remains should ideally be dry.

Pour the finished apple juice into a glass jar. A three-liter jar is quite suitable for such a quantity of products, since I got about 2 liters of juice. If the apples are very acidic, you can dilute the juice with water (no more than 100 milliliters per 1 liter of juice).

Depending on your preferences and the natural sugar content of apples, we add sugar in apple juice (more precisely, mash). For each liter of fermented apple juice, as a rule, add 100 grams of sugar (on average). That is, I poured 200 grams of sugar into 2 liters of juice. Stir so that the sweet crystals dissolve.

The third step in making homemade apple cider is the fermentation of apple juice. Now you need to make a water lock or use a rubber glove. You can see an example of a water seal in a strawberry wine recipe, but in this case I just took a new rubber glove (sold at a pharmacy). Just do not forget to pierce your finger (gloves, of course) with a needle so that it does not get ripped off later.

In addition, you need to wrap the jar with something dark so that sunlight does not pass. I took a plain black plastic bag. Alternatively, put the jar in a dark room. The process of fermenting homemade apple cider will last about 3 weeks, but it is important to understand that the cooking time depends on the room temperature.

Just a few hours after you put on the glove, it will inflate and wave to you. In this state, apple cider will ferment in conditions of 17-25 degrees. When we did not have heating, and the apartment was cold and damp, the glove fell off. I brought the jar into the kitchen (it is always warmer there) and the process went more fun.

After about 3 weeks, homemade apple cider will be ready. The glove may still be inflated, but we need a carbonated drink, so we move on to the next step. By the way, in the photo you can see that the contents of the can became lighter, and a rather dense precipitate fell to the bottom.

To prevent sediment from getting into the finished cider and get the most transparent drink, I advise you to use a dropper (more precisely, a silicone tube) for transfusion. You will find my first impressions of communicating with a similar design in the recipe for apple cider vinegar.

If you wish, you can additionally strain apple cider through 4-6 layers of gauze, but it seems almost unrealistic to get a completely transparent cider at home. The fact is that on an industrial scale this delicious and aromatic drink is made from clarified apple juice. Pour the finished cider into bottles or leave it in a jar, close it tightly and store in the refrigerator for as long as you like. True, I think that at the first tasting, little remains.

I wanted to share a recipe for some cake or dessert today, but I decided to treat you with homemade cider. There is a reason - the fourth birthday of our site. Thank you very much for being with us, friends - cook for health and enjoy your meal!

Tips before starting

  1. For cider, apples of summer, autumn and winter varieties are taken, mainly sweet and sour, with a low sugar content.
  2. When using highly sugared apples, the juice should be slightly diluted with water.
  3. Apples are always carefully sorted and washed, places of damage and spoilage are cut out, and when chopped, the stalks and the remains of the sepals are removed.
  4. The French drink cider unfiltered, cloudy and without gas.

Plain apple cider


  1. Ripe apples - 10 kg
  2. Sugar - 1.5 kg

Cooking method

  1. Unwashed apples (it is better to take from the summer cottage) are wiped with a dry towel, cut off the rotten parts, remove the tails and chop together with the skin and seeds with a blender or meat grinder.
  2. We put applesauce in a sterile fermentation tank, the mass should fill the tank no more than 3/4 of the volume.
  3. Then add granulated sugar (at the rate of 150 g per 1 kg of apples) and mix well.
  4. Cover the neck with gauze and leave for 3-4 days in a dark room at room temperature. Every day you need to mix the contents of the container.
  5. As soon as the first signs of fermentation appear (hissing, plentiful foam and sour smell), we filter the wort through cheesecloth and squeeze the cake well.
  6. Pour the resulting liquid into a clean container and install a water shutter.
  7. We transfer the container to a dark room with a temperature of 18–27 degrees for 1.5–2 months. After the fermentation is complete, the drink will brighten, and sediment will appear at the bottom.
  8. Then gently pour the drink through the tube and pass it through a gauze filter.
  9. Pour apple cider into glass bottles and leave it for 3-4 months in a dark, cool room for ripening.

Sugar Free Apple Cider

This recipe is very popular among the French and British. It has no other ingredients besides natural freshly squeezed apple juice.

So you can use any amount of juice in the process of making homemade cider without any proportions and restrictions.

Given that in this case no auxiliary ingredients are used that will help start the fermentation process, you need to use unwashed sweet apples without any chemicals. And store fruits are definitely not suitable for this recipe, in principle, as for others.

And the main pattern - the sweeter the apples, the stronger the finished product will be.

Cooking method

  1. Pour any amount of freshly squeezed apple juice into a sterile container and leave for a day in a dark room at room temperature.
  2. Then we install a water lock or a medical glove with a small hole on the finger on the neck.
  3. Transfer the container to a warm place with a temperature of 18–27 degrees for about 1–1.5 months.
  4. After this time, we drain the cider from the sediment using a tube and pour it into a clean container.
  5. Now we leave the drink for 4 months in a cool room (best cellar) to stabilize the taste.
  6. Before tasting, carefully pour the apple cider from the sediment again, and then pour it into bottles.
  7. Such a drink is stored for 6–9 months in a refrigerator or cellar.

If you want the cider to become slightly carbonated, at the stage of bottling it, pour literally 10 g of granulated sugar into the bottom of the container and then pour the cider.

Then the drink will begin to agitate again and carbon dioxide is formed.

Important! In this case, the bottle should be filled with non-carbonated cider only 75% of the total volume.

Cider with Wine Yeast

For cooking, you need undiluted apple juice and a 3% wiring of wine yeast.

Cooking method

  1. To prepare 100 g of wine yeast wiring, a glass of unwashed berries (raspberries, strawberries, rose hips), grind, pour 1/2 cup boiled warm water and add 1-1.5 tbsp. l Sahara.
  2. Close the lid and put for 3 days in a dark place at a temperature of +20 degrees. Stir daily.
  3. In apple juice (sterile, boiled), poured into well-sterilized dishes, add the wiring of yeast, close the cork with a water seal and put on for 3-4 days for fermentation.
  4. If desired, cider can be clarified with milk. To do this, you need to take skim milk (reverse): put the milk in the refrigerator for a day, remove the cream that has formed, and put the remaining milk on the wine. For 1 liter of wine, take 1 tsp. milk. Thoroughly mix the wine with milk. After this, the mixture can withstand several days at a temperature not lower than +15 ° C. During this time, the wine will lighten, after 3-5 days it can be filtered.
  5. Cider is not worth it for a long time, so drink it quickly.

You can add a little cognac to the cider, which will give the wine a fortress and an unusual taste.

Sour Apple Cider


  1. Sour apple juice - 4.5 liters of juice
  2. Sugar - 5 cups
  3. Yeast - 25 g

Cooking method

  1. Cut apples, put in a pan, pour water so that water covers apples.
  2. Insist 2 weeks, occasionally mixing.
  3. After 2 weeks, carefully strain and heat the liquid. Add sugar and yeast.
  4. Close and place in a warm place for fermentation.
  5. After the start of fermentation, pour into the barrel, at the end of fermentation, seal the barrel.
  6. After 6 months, bottle.

Alternative Apple Cider Recipe


  1. Apples - 5 kg of apples
  2. Water - 6 L
  3. Honey or sugar - 1.5 kg

Cooking method

  1. Sour forest or garden apples cut into 4 parts. Fold in a clean canvas or linen bag, tie it and place in a clean enameled bowl with a lid or a wooden barrel with a false bottom.
  2. Cover from above with a wooden, preferably mesh, circle, press down with a load so that the apples do not rise, and pour the syrup from boiled water and honey or sugar.
  3. Cover the dishes with a cloth and leave to ferment in the cellar.
  4. After 4-5 weeks, making sure that the cider is fermented, carefully pour it into a clean dish and leave it in the cellar.
  5. Pour the pulp with the same syrup in the volume of the drained cider and after 4-5 weeks again pour the fermented cider into a clean dish, and pour the pulp a third time.
  6. Mix and defend the cider of all plums in a cold place until it is fermented well (usually 6–9 months).
  7. Fermented, settled, transparent apple cider, bottled, corked and kept for another 3-4 weeks in the cellar.

Forest apple cider

  1. Sort the forest apples collected in August, remove the spoiled and damaged fruits and allow them to mature well.
  2. At the bottom of the prepared barrel with a hole for a sleeve with a diameter of 10-14 cm, put some dried apples and fill with fresh 3/4 of the volume.
  3. Pour apples with cold boiled water, clog the barrel and put in the cellar for 4-5 weeks for fermentation.
  4. After pouring the finished cider, pour the pulp again with boiled water and repeat this way throughout the winter, spring, and even summer, until the apples are soaked.
  5. The drained apple cider is stored in the cellar. Such a cider is resistant, but it is very acidic, so before you use it, you can add sugar or juice and a little drinking soda, it turns out a delicious fizzy drink.

Dried apple cider

Cider is best obtained from fruits peeled before drying (without skin and seed box), sliced ​​and dried in the sun.

Cooking method

  1. Pour dried fruit into a prepared barrel or glass bottle and pour cold boiled water (per 1 kg 10 l).
  2. Cover with a cloth and, without clogging, put in a cool room for 2-4 days, and then transfer to the cellar, where it is kept until the drink ferments.
  3. At the beginning of fermentation, hammer the cider barrel with a stopper (dowel) and leave it in the cellar for 3-4 weeks. The quality of such a cider will increase if at the beginning of fermentation it is poured into bottles, putting a zest in each.
  4. Place tightly corked bottles in the basement or cellar in the sand in a lying position and store until use.

Brockhaus and Efron Apple Cider Recipe

To obtain a sweet cider intended for immediate consumption, you should take 1 part of tart apples and 2 parts of sweet ones, but if you plan to keep cider for a long time, then, on the contrary, 2 parts of tart apples and 1 part of sweet apples, you must mix apple varieties that mature at the same time.

Cooking method

  1. Ripe and soft apples and pears should be pressed immediately after harvesting and chopping.
  2. After violent fermentation, the wine is merged with yeast (that is, from the thickets that have settled on the bottom of the vat) into clean barrels in which there is quiet fermentation, if it does not start, then add pure beet sugar 800-1200 g per 8 buckets to the young cider.
  3. Fruits must be washed and peeled before crushing, dishes (vats, barrels, tubs, mugs, etc.) must also be of impeccable purity. Some dilute the must of apples and pears with water in an amount: in the first case - 5-8%, in the second - 10-15%.
  4. The pressed pulp is poured with water, which is pressed again after 10-12 hours, and the resulting liquid is mixed with the initially separated pure wort. If the wort is diluted with water, then for every 8 buckets of the latter, you should take 9-11 kg of sugar, which is mixed in the wort before or during fermentation.
  5. Ready cider, before bottling, if it is cloudy, is cleaned either with fresh wine yeast in an amount of 5-10%, or skim milk (4/5 cups in 8 buckets).

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Homemade apple or juice cider: process features

Tasty and fragrant cider made from apples from its own site, has a bright, unusual taste, a small degree of strength, as well as an indescribable aroma of fresh fruits. Recipes of homemade apple cider of excellent quality will not only allow you to enjoy such a noble drink throughout the year, but also process the excess crop after making jam, jam, compotes and other preservation.

The classic recipe for cider from apples at home and in any other conditions can be considered only one that is prepared without the participation of extraneous agents. It is about sugar, as well as cultured yeast. The fermentation process in this case can be based solely on wild fungi that live on the surface of fruits. That is why the fruits should never be washed before processing. However, this takes quite some time, and in order to accelerate aging, people have adapted to add additional components.

Initially, apple cider was prepared exclusively according to one technology, using certain varieties of apples. However, over time, simple recipes changed, and it became permissible to add pears, cherries, quinces and other fruits to the drink, as well as to stimulate the fermentation process with yeast and their first “feed” with sugar. In English-speaking countries, pear cider is well known, which even has its own name - perry. Any recipe for apple cider at home can usually be divided into three main stages.

  • Washing and preparing dishes. This also includes sterilization of the containers in which the cider will be produced. This is easiest to do in an autoclave or oven, but in a pinch, you can simply rinse the dishes with boiling water.
  • Fermentation and fermentation of apple wort.
  • Lightening the cider.

During fermentation and fermentation, a water trap should usually be used, which can be replaced with a regular rubber glove or a tube dropped into a glass of clean water. Если об этом моменте не позаботиться, то при попадании кислорода, ваша заготовка может легко превратиться в яблочный уксус, жидкость в хозяйстве полезную, но едва ли вкусную. Когда банки закупориваются плотно, то углекислота, накопившееся внутри во время брожения, может с легкостью сорвать крышки, что опять же приведет к первому варианту.

Проверенные рецепты сидра из яблок в домашних условиях

Most apple cider recipes are simple and unpretentious, even someone who has never prepared anything like this before will be able to deal with them. This business can become your favorite, because it does not require special attention, big financial or time expenses, and as a result it will allow you to enjoy a tasty and pleasant drink that can refresh in the summer heat or warm in the winter cold.

Long French Cider

Such home-made cider recipe is very fond of folk winemakers in England and France. He most clearly repeats the recipe of the original drink, that is, without additional introduction of yeast or sugar. True, he has been preparing for quite a long time, more than six months, for which he received such a "talking" name.


  • Apples - 75 -110 kilograms.

Cooking method

Since only apples are clearly indicated in the recipe, no other ingredients need to be added to it. Therefore, even washing the dishes, you should make sure that there is no water left at the bottom, it can damage. Wipe the pan with a soft cloth to remove moisture.

  • Sort the apples, remove the damaged places, and it’s better to discard the rotten ones aside. If the fruit is excessively dirty, it is permissible to wipe it with a clean cloth, but this is not necessary, since excess dust will necessarily precipitate, with which it will be disposed of.
  • Squeeze juice from apples in any way convenient for you. For example, you can use a household press, a juicer, a juicer, a conventional meat grinder and a piece of gauze to squeeze out the liquid.
  • Pour juice in a container of glass or enameled metal, cover with two layers of gauze and let stand in a dark place for forty-eight hours.
  • Drain the juice from the precipitate (decant) and strain through several layers of gauze.
  • Pour the resulting liquid back into a cleanly washed and sterilized fermentation tank, install a water seal and put it in a warm (25-27 degrees) and dark enough place. It is necessary to withstand there at least three, and ideally, about five weeks, trying not to touch the container, not to shake and shake it, and still not to allow direct sunlight.
  • After the fermentation process is completed, as can be judged by the absence of bubbles leaving the water seal, the cider needs to be decanted again, filtered and poured into dark bottles.

At this, the process of making cider cannot be called complete, since it must also stand well and mature. Dark bottles should be installed in the cellar or basement for at least four months, and even better, for six. After six months, the drink will have to be opened again, drained from the sediment and bottled again, after which it can be stored in a dark place without loss of taste or smell for up to three years. The strength is 6-8%, depending on the selected varieties of apples and their primary sweetness.


A variant of the French simple apple cider recipe at home is named so because apples, Antonovka varieties are used for it. The fruits themselves are juicy and with a tangible sourness, so that the drink from them turns out with a rich and vibrant taste. This recipe will be more complicated, it has additional components, but it is also tested by many home craftsmen, which they call it very worthy.


  • Freshly squeezed juice of Antonov apples - 4 liters.
  • Sugar - 4 cups.
  • Hot purified water - 1 liter.
  • Berries for sourdough (raspberries, strawberries, currants, blackberries) - 1-3 handfuls.

Cooking method

This recipe involves the addition of a certain number of berries for sourdough, however, most likely their taste will not be felt in the final product. This is done in order to activate the fermentation process, since the cultivated yeast does not come here, but sugar is added.

  • Unwashed berries gently mash with a fork, add to the mass about half a glass of water heated to 45-50 degrees and a few teaspoons of sugar. Stir everything well, cover with a cloth or gauze and place in a warm place until foam appears on the surface.
  • Mix sugar with water and fresh juice until sediment remains at the bottom. Leave everything under a layer of tissue for a day to ferment itself.
  • Add the starter prepared in advance to the bottle or jar, install a water seal and leave your future cider for three days.
  • After this time, add the rest of the sugar diluted with water. Wait for the end of fermentation now have at least twenty days.
  • Drain the drink from the precipitate and set it in its pure form once again in a warm place to completely finish the fermentation. In two weeks it will be finally completed and you can pour the product into dark bottles.

You can drink such cider right away, but it is better to leave it until it fully ripens, which, depending on the conditions of detention, can drag on for three, or even all five to six months.


If the Antonov apples are large and juicy, then the ranetki, on the contrary, are tiny and quite hard, and tart to everything, but you can also make great cider from them according to a simple recipe. The drink will turn out to be much closer to authentic than the previous ones, since exactly the same varieties with special acid and bitter are used in the homeland.


  • Ranetka puree - 1 liter.
  • Purified water - 0.5 liters.
  • Sugar - 1 cup (200-250 grams).

Cooking method

Tiny, tart apples runetki are the best suited for use in cider recipes at home. It turns out to be traditional, with a bright taste and rich aroma. During the preparation process, the seeds and cores of apples can be taken out, but it’s better to leave it as the seeds give the drink a noble bitterness and light astringency.

Understanding how to make apple cider at home, you can not miss this recipe. After all, it is quite simple, but it will certainly give an excellent result.

  • Rub the apples on a grater or mince. You can also use a standard juicer or a household press, a blender. The main thing is not to separate the juice from the pulp (pulp).
  • Mix the resulting puree with water, and then leave it in a dark place for pre-fermentation. It will take at least three to four days.
  • Before the foam and other signs of active fermentation appear, the juice will need to be stirred at least once for six to eight hours.
  • As soon as the whole pulp rises to the surface, remove it from the liquid by filtering through cheesecloth.
  • Pour cider into the fermentation tank no more than two-thirds, add the rest of the sugar and mix everything well.
  • At the end of the fermentation, and usually it takes about five to seven to eighteen to twenty days. This will directly depend on the sweetness of apples, room temperature and humidity. You can check the readiness by the bubbles, which will cease to exit the valve.
  • Drain your almost finished cider from the sediment and strain, pour into pre-prepared bottles. Cork well and install in the cellar for at least ten to fifteen days, after which it can be consumed.

You can make apple cider of this kind from any, not very juicy, tart varieties. You’ll have to tinker a bit, but after 20-25 days you will receive a fully mature and pleasant drink, with a strength of 6-12 degrees, depending on the sweetness of the fruits themselves.

Dry apple cider

In the same way, as usual, you can make apple cider dry, that is, sour and low alcohol. For this, the fermentation process should not be interrupted, but brought to the end, without artificial introduction of sugar. The final ripening of such cider will take at least five to six months, but those who really want to get an apple sparkling drink, no worse than industrial champagne wine, they will wait.


  • Highly sour apples - 10 kilograms.

Cooking method

Strongly sour apples should be collected or purchased and should never be washed before making the wort for future cider. Wild yeasts are found on their surface, which activate the fermentation process.

  • Wipe the apples with a soft cloth as needed to clean them from dirt or dust.
  • Arrange the fruits in a dark place for one week. Make sure that they lie exclusively in one layer and less in contact with each other.
  • Twist the apples in a meat grinder or using a blender, then squeeze the juice. You can use the household press, if available.
  • Pour juice into a container, cover with several layers of gauze to protect from dust and insects. Leave it alone until you notice the active fermentation process. It can be found by foam, hissing and gurgling wort.
  • After this, strain the raw materials and again fill in the fermentation tank by installing a water seal. A yeast precipitate will soon precipitate, and the evolution of gases will be inactive, but still constant.
  • Place a container with leaven so that it does not interfere, but is in darkness and relative heat (17-22 degrees), since it will stand for at least a month.

After the process is finally completed, the cider needs to be bottled and stored in a cool, dark place, best in the cellar. But before drinking it, at least six months should pass, otherwise the desired effect will not work.