The best cider comes from a blend of apples, including sweet, tart, and bitter varieties. Traditional cider apples have higher tannins for depth and complexity, but you can also make great cider with eating apples like Donnybrook’s Pink Lady, Granny Smith, or Fuji.
Do I need special equipment to make cider at home?
Basic cider-making requires apples (or fresh juice), a press, a fermenting vessel (like a demijohn or carboy), an airlock, and yeast. More advanced setups might include hydrometers, siphons, and temperature control for better consistency.
Can I just ferment store-bought apple juice?
Yes, but make sure it’s 100% juice with no preservatives like potassium sorbate, which can prevent fermentation. Fresh-pressed juice will always give a more authentic and flavourful cider.
What yeast should I use for cider fermentation?
You can use wild yeast from the apples for a natural fermentation, but commercial cider, wine, or champagne yeasts offer more control over flavour and alcohol content. Different strains can bring out different characteristics in the cider.
How long does it take to make cider?
Fermentation typically takes 14-28 days, but cider often benefits from aging for a few months to develop a smoother, more balanced flavour. Some traditional ciders age for up to a year.
Does cider need sugar to ferment?
Apples naturally contain fermentable sugars, so additional sugar isn’t necessary unless you want a higher alcohol content. If you prefer a sweeter cider, you’ll need to halt fermentation early or back-sweeten before bottling.
How do I carbonate my cider?
For a sparkling cider, add a small amount of sugar (called priming sugar) before bottling, then seal the bottles and let them sit for a couple of weeks to naturally carbonate. Alternatively, you can use forced carbonation with a CO₂ system.
Can I make cider without adding sulphites?
Yes! Many traditional cider makers avoid sulphites, but they help prevent oxidation and unwanted bacteria. If you skip sulphites, ensure your equipment is sanitized and consider cold storage to extend shelf life.
Why does my cider taste sour or off?
Off-flavours can result from wild bacteria, too much oxygen exposure, or fermentation temperature issues. A clean fermentation environment and good quality apples help prevent funky flavours.
How strong will my cider be?
Most ciders naturally ferment to around 5-7% ABV, but in craft cider-making, we fine-tune alcohol levels through careful apple selection, controlled fermentation, and blending techniques to create a well-balanced final product.
