– 16 oz. Spiced Apple Cider Concentrate|
– 14 cups Warm water
– 3/4 cup Sugar
– 1 tsp. Yeast nutrient
– 1 packet Champagne yeast
– 5 tsp. Corn sugar
Plastic fermentation bucket with lid
Plastic mixing spoon
Bottles which can be capped tightly
Begin by sanitizing all equipment that will come in contact with the cider. We like to use Star San for the fermeting bucket and tools. In the plastic fermenting bucket, mix cider concentrate, water, sugar, and yeast nutrient. Make sure everything is fully dissolved. Add the champagne yeast and securely fasten the lid and air lock. Store the cider at 60 degrees F. for 7 to 10 days to ferment. On bottling day, sanitize your bottles prior to filling. This can be done with Star San or by running them through the dishwasher on the sanitize cycle. Divide the corn sugar evenly between your bottles to ensure carbonation. Fill the bottles using the sanitized siphon tubing and cap afterward. Store cider for 1 – 3 months before enjoying.
We recommend those who are new to homebrewing read or watch some tutorials on the basics of sanitation and process. The recipe above is very basic, but there are many more advanced steps you can take to customize and improve your final product. Enjoy!