Agriculture Reference
In-Depth Information
After you've strained the cider, you can fill your jars. Try clear glass or plastic jugs that are com-
pletely clean and sanitized.
Fill the glass or plastic jars with your finished soft cider.
(Photo courtesy of Ben Garney)
If you choose to store your cider at this stage, before fermentation as soft cider, you can store it in
the fridge for a couple weeks, and in the freezer for much longer. When freezing your cider, allow
2 to 3 inches of headroom at the top of the jug to allow for expansion during freezing.
Fermenting Your Apple Cider
To make hard cider, you'll need to start with apple cider of some kind—either store-bought or
home-pressed apple cider that you've made yourself. If you choose to purchase apple cider for
fermentation, be sure it doesn't have chemical preservatives because that will inhibit the growth of
the yeast. If you press your own cider, start the fermentation process right away.
I discuss a simple fermentation method, although there are several various methods you can use if
you decide to get fancier later. Be sure to use careful sanitary measures to avoid contamination by
wild yeasts and bacteria (see the following sidebar).
Bring the cider to a simmer in a nonreactive brew pot, to allow it to heat up for about 30 to 45
minutes. Add in some sugar or honey if you want to increase the fermentable material. Do not boil
