Cider Making · Beginner
Dry Apple Cider
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.
Batch size19 L (5 US gal)
Estimated ABV5–7%
Estimated OG / FG1.045–1.055 / 0.998–1.005
Recipe parameters are estimates, not guarantees. Measure gravity and follow yeast, nutrient, sanitation, and safe-packaging instructions for your ingredients and equipment.
Ingredients and batch scaling
- 19 Lpreservative-free apple juice
- 1 packetcider or wine yeast
- nutrientOptional; follow yeast and nutrient instructions.
Method
- Sanitize fermenter and verify juice contains no fermentation-inhibiting preservatives.
- Measure and record juice gravity; pitch yeast at the recommended temperature.
- Fit an airlock and ferment within the yeast maker’s temperature range.
- When gravity is stable, transfer off sediment and allow the cider to clear.
- Package still or prime only after fermentation is complete, using pressure-rated bottles.
Suggested fermentation timeline
- Day 0: measure juice and pitch.
- Weeks 1–3: ferment and monitor temperature.
- Weeks 3–5: confirm stable gravity and rack.
- After clearing: package still or calculate a safe carbonation addition.
Scaled quantities are proportional estimates. Yeast pitch rates, process losses, and equipment efficiency may not scale linearly.