Ingredient reference · Fruits
The primary fruit for cider, with sugar, acid, tannin, and aroma varying by cultivar and maturity.
Juice yield, gravity, acidity, and tannin vary by variety, growing conditions, and storage.
Sort damaged fruit, press cleanly, measure juice, and record the blend.
Plan with measurements
Calculator
Estimate fermentable sugar needed to raise cider juice to a target gravity.
Calculator
Estimate apple mass from a target juice volume and expected pressing yield.
See it in a batch
Recipe
A fruit-wine approach using pressed apple juice as the base. Juice gravity and acidity vary, so measure before making adjustments.
Recipe
A simple dry cider that lets measured apple juice and a clean fermentation do the work. Choose preservative-free juice and use a yeast intended for cider or wine.