Homemade Apple Cider Recipe (2024)

FAQs

How many pounds of apples does it take to make 1 gallon of apple cider? ›

Selecting Apples

It takes 15 pounds of apples to produce a gallon of cider.

It take about 3-6 medium sized pressed apples to make an 8 oz cup of cider.

Per gallon of cider, I recommend using 4 cinnamon sticks and 1 teaspoon each of your chosen spices. Use whole ones, if you can—ground spices will give your cider an unpleasant gritty texture.

1/2 peck of apples equals 5 - 6 lb or 12 - 15 medium sized apples. 1 peck of apples equals 10 - 12 lb or 35 - 40 medium sized apples. 1 bushel of apples can weigh 42 - 48 lb.

You simply hook up a garden hose, and as long as you have water pressure of at least 30 psi, you will have an easy and efficient pressing. In my experience, a decent yield is 100 lbs of apples to make 5 gallons. With the bladder press this year we yielded 5 gallons out of 70 lbs.

The amount of yeast needed when making homemade hard apple cider can vary depending on the specific recipe and desired level of alcohol content. A general rule of thumb is to use around 0.5 to 1 gram of yeast per gallon (3.8 liters) of apple juice.

That will (literally) boil down to your taste preference; sweet or acidic. For sweeter cider, try Gala, Fuji, Cortland, Golden Delicious, or Red Delicious varieties; for a more acidic ghostwriter seminararbeit, tart flavor, go with Pink Lady, Braeburn, Jonathan, or McIntosh.

If you're aiming to make one demijohn of cider, a demijohn takes 4.5 litres (1 gallon) of liquid. As a general rule you will need about of 9 kg (20 lbs) of apples to produce 4.5 litres of juice.

Liquid sugar is one of the most widely used sugars in cider production because its 67% sucrose content and low viscosity enable it to deliver consistent and reproducible results.

Many alcohols mix well with apple cider. Dark liquors like bourbon (my pick) or dark rum are traditional, but they are by no means the only option. Vodka pairs well with apple cider and is a good light option. You can even let guests each pick their own.

What is the best yeast for apple cider? ›

The most commonly used yeast is a champagne yeast. Being a very aggressive yeast, it ferments quickly to a very clean, dry flavor that suits the apple character very well. This yeast is cheap, easy to use, and makes a delicious, consistent beverage.

Leave the cider undisturbed in a dark, warm place to help fermentation and allow any sediment to settle to the bottom of the jug.

Sweeten to taste with sugar, honey, apple juice or frozen apple juice concentrate prior to bottling. Six ounces of sugar per gallon will result in a medium sweet cider.

Right before you put your cider in the fridge, add 1 tsp allspice, 1 pinch of nutmeg, 2 whole cloves, and 2 cinnamon sticks. During cold-crashing, the flavors will seep into your cider.

It takes roughly 12 pounds of apples to produce one gallon of fresh juice. That means you're getting almost one pound of apples in each serving.

Combine 1 ½ cups ACV with one gallon of water and drink throughout the course of a day for an overall body and kidney detoxification. You can repeat this process for up to three days, but one to two days are generally sufficient.

The quantity of juice varies with the type and quality of apples, but a bushel will usually produce somewhere between 2 to 4 gallons of juice. On average, 5 bushels will yield about 15 gallons of fresh cider (apple juice).