Making hard cider out of regular cider is absolutely possible, though it does require a few extra steps. The main difference between regular and hard cider is the alcohol content – regular cider contains very little to no alcohol, while hard cider can contain 4-8% alcohol by volume. To make hard cider, you need to ferment regular cider to convert the natural sugars into alcohol. This can be done in a few different ways.
Quick Answer
Yes, you can make hard cider from regular cider by adding yeast and allowing fermentation to occur. The natural sugars in cider are converted to alcohol through fermentation. Cider yeast strains like champagne yeast or ale yeast work best. You’ll need to monitor sugar levels and allow 4-6 weeks for complete fermentation. The end result will be an alcoholic hard cider.
What is Hard Cider?
Hard cider refers to an alcoholic beverage made by fermenting apple juice or apple cider. It typically contains 4-8% alcohol by volume, similar to beer. The alcohol is produced by yeast consuming the natural sugars found in apples and converting them into ethanol and carbon dioxide.
Hard cider originated in Europe, dating back thousands of years. Early American colonists brought apple trees and cider making techniques with them to the New World. Hard cider was the most common alcoholic drink in America through the 18th and early 19th centuries before being surpassed by beer and wine.
Today, hard cider is undergoing a resurgence in popularity, with many craft cideries opening across North America. Major beer companies have also started producing their own hard ciders to compete in the market.
How is Hard Cider Made?
The basic process for making hard cider is:
- Start with apple juice or cider that contains no preservatives. Unfiltered, unpasteurized juice is best.
- Test and adjust sugar levels. The ideal starting gravity or sugar content is 1.055 to 1.065 before fermentation.
- Add cider yeast once proper sugar levels are reached. Champagne, wine, or ale yeast can be used.
- Allow fermentation to occur for 4-6 weeks at proper temperatures, usually 55-75°F.
- Monitor fermentation until sugar is fully converted to alcohol.
- Clarify, carbonate, and bottle the finished hard cider.
The key steps are pressing or juicing apples, adding yeast, allowing fermentation, and bottling. Adjustments to sugar, acidity, and tannins can refine the flavor.
Apples
Any apple variety can be used to make hard cider, but certain types have qualities better suited for cider making. Bittersweet apple varieties like Kingston Black, Dabinett, and Harry Masters Jersey contain tannins that give hard cider structure. Sweet apples like Golden Delicious, Fuji, and Gala provide sugar content needed for fermentation. Heirloom cider apples help achieve an authentic cider flavor.
Yeast
The yeast converts natural apple sugars into alcohol and carbon dioxide. Cider specific yeast strains like Safcider, Mangrove Jack M02 cider yeast, or White Labs cider yeast ferment cleanly with good temperature tolerance. Ale yeast strains also work well. The yeast is added when sugars reach the ideal starting gravity.
Fermentation
Once yeast is added, the sugars are slowly fermented into alcohol. This is an anaerobic process that requires about 1-2 weeks to complete using cider yeasts. Temperatures of 55-75°F result in best fermentation. Specific gravity is monitored to track fermentation progress.
Clarifying and Carbonating
After initial fermentation, the hard cider can be racked to a secondary vessel for clarifying. Bentonite clay, gelatin fining agents, or filtration can help clarify the cider. Natural or forced carbonation can also be added. The cider is then bottled using beer or wine bottles and allowed to condition further.
How to Make Hard Cider from Regular Cider
With the right methods, making tasty hard cider from regular store-bought cider is possible. Here are the basic steps:
- Purchase 1 gallon of preservative-free, unfiltered apple cider. Look for cider without potassium sorbate or sodium benzoate.
- Pour the cider into a sanitized fermentation bucket or carboy.
- Take a hydrometer reading to determine original gravity and sugar content.
- Add cider yeast according to package directions.
- Install an airlock and move the fermenter to a cool, dark location.
- Allow cider to ferment for 4-6 weeks until hydrometer shows fermentation is complete.
- When complete, rack cider to a secondary vessel for clarifying if desired.
- Bottle the finished hard cider in beer or wine bottles. Add priming sugar if carbonating.
- Allow to condition for 1-2 weeks before drinking.
The keys when starting with store-bought cider are:
- No preservatives – preservatives prevent fermentation
- Unfiltered – contains yeast and sugars needed to ferment
- Monitor gravity – ensures complete fermentation
- Proper yeast – a cider or ale yeast strain
With minimal equipment like a fermenting bucket, carboy, airlock, hydrometer, and sanitizer, you can turn plain apple cider into delicious hard cider at home.
Troubleshooting Homemade Hard Cider
Here are some potential issues and solutions for homemade hard cider:
| Problem | Possible Cause | Solution |
|---|---|---|
| No fermentation occurs | Preservatives present, improper yeast, temperature too low | Use preservative-free cider, pitch new yeast, move to warmer area |
| Fermentation stuck | Yeast health, temperature fluctuation, lack of nutrients | Repitch yeast, stabilize temperature, add yeast nutrient |
| Off-flavors | Infection, poor sanitation, temperature changes | Sanitize thoroughly, control fermentation temperature |
| Cloudy cider | Pectin haze, yeast in suspension, starch haze | Add pectic enzyme, allow more time to clarify, avoid starch adjuncts |
How Long Does Hard Cider Take?
A typical cider fermentation takes 4-6 weeks from start to finish. Here is an approximate cider making timeline:
- Pressing/Juicing – Apples are harvested and pressed into juice, about 1-2 days
- Yeast Pitching – Cider yeast is added to begin fermentation, about 1 day
- Primary Fermentation – Majority of sugars fermented into alcohol, about 1-2 weeks
- Secondary Fermentation – Cider clarifies and flavors meld, about 2-4 weeks
- Bottling/Kegging – Hard cider is packaged and carbonated, about 1 week
- Conditioning – Cider carbonates and matures in bottle, about 1-2 weeks
So total time from pressing to drinking is about 4-6 weeks for a basic hard cider. More complex ciders with special ingredients or aging can take months to over a year in some cases.
With regular cider as the starting point instead of pressed apples, the process is shortened by 1-2 weeks. But fermentation timing remains the same once yeast is pitched.
Patience is important when making hard cider. Rushing the fermentation risks off-flavors in the finished cider. Taking the time to let the cider ferment and condition properly results in a far better tasting final product.
Does Hard Cider Need to be Refrigerated?
Once hard cider is made and ready to drink, it generally should be refrigerated. There are a few main reasons to keep hard cider cold:
- Slows additional fermentation – Keeping hard cider chilled prevents yeast from continuing to convert sugars into alcohol and carbon dioxide in the bottle.
- Prevents spoilage – Cold temperatures help stop the growth of bacteria and wild yeast that could spoil the cider.
- Maintains carbonation – Refrigeration keeps carbon dioxide in solution better than warmer temperatures.
- Improves flavor – Chilled hard cider typically tastes better than room temperature cider.
So while a sealed bottle of hard cider may keep for a short time at room temperature, it’s best practice to refrigerate it. Most commercial hard ciders are intended to be served chilled.
One exception is bottle conditioned cider that continues to develop in the bottle over an extended aging period, similar to bottle conditioned beers. In this case some conditioning at cellar temperatures is often desirable.
But all hard ciders should ultimately be refrigerated a couple weeks prior to serving to stabilize and clarify the cider and produce an optimally chilled, refreshing beverage.
Tips for Making the Best Hard Cider
Follow these tips for brewing great tasting hard cider at home:
- Start with quality juice – Fresh pressed apple cider without preservatives is ideal.
- Consider cider apples – Varieties like Kingston Black add tannins, bittersweetness, and body.
- Use cider yeast – Yeast strains like Safcider ferment clean and dry.
- Ferment cool – Keep temperatures around 60-70°F for best results.
- Allow adequate time – Don’t rush, give the cider 4-6 weeks minimum to ferment.
- Monitor gravity – Use a hydrometer to track fermentation progress.
- Clarify if needed – Fine with gelatin or add bentonite to clear haze.
- Package properly – Kegs or beer/cider bottles both work well.
- Experiment – Try different apple varieties, yeasts, sweeteners or juices.
Paying attention to these points will help your homemade hard cider turn out perfectly clarity, great flavor, and just the right sweetness and alcohol content.
Popular Hard Cider Variations
Hard cider is a versatile base for creative flavors. Consider trying some of these fun variations:
Fruit Ciders
Add fruit like raspberries, blackberries, peaches, strawberries, or mango for a fruit cider. 1-2 lbs per gallon provides nice flavor. Great for summer drinking.
Hopped Cider
Dry hopping with citrusy or floral hops adds interesting new dimensions to cider. 0.5-1 oz per gallon of hop pellets works well.
Spice Ciders
Common spices like cinnamon, nutmeg, cloves, ginger, and allspice complement apple cider nicely. Add in the last week of fermentation.
Botanical Ciders
Herbs like lavender, rosemary, and basil make unique ciders. You can also try tea, coffee, cacao, or grains for different flavors.
Wood-Aged Ciders
Oak aging hard cider for months adds vanilla and wood-influenced notes. Oak cubes, spirals or barrels can be used.
Sweetened/Flavored Ciders
For an easier drinking cider, sweeten with sugar, maple syrup, or honey after fermentation. Or try commercial flavor extracts.
The possibilities are nearly endless for crafting creative hard ciders at home. Modify the basic cider in any direction you like.
Serving Hard Cider
Hard cider pairs excellently with a wide variety of foods. It can be enjoyed on its own as a beverage or served with meals in place of wine or beer. Here are some serving tips:
- Chilled – Hard ciders are best served cold, around 40-50°F. Chill bottles before pouring.
- Glassware – Use wine glasses, beer mugs, or cider-specific glasses. Narrow glasses maintain carbonation.
- Pairings – Hard cider goes well with rich meats, fish, spicy foods, BBQ, cheese and dessert.
- Garnishes – Add thin apple slices, citrus wedges, herbs, berries or cinnamon sticks.
- Mixers – For cocktails, consider apple brandy, rum, gin, triple sec, ginger beer or lemonade.
Treat your homemade hard cider like a fine wine. The proper glassware, garnish, and pairing complement the complex flavors.
Conclusion
Transforming regular apple cider into alcoholic hard cider is straightforward with the right techniques. Allowing the natural sugars to ferment with cider yeast yields a delicious homemade hard cider. Just give the cider adequate fermentation time, avoid preservatives, maintain proper temperatures, and package properly. In 4-6 weeks you can be enjoying your own craft hard cider tailored precisely to your taste.