Cider Making · Intermediate
Dry-Hopped Cider
A dry cider with a short, controlled dry-hop addition. Hop aroma fades over time, and oxygen exposure during transfer should be minimized.
Batch size19 L (5 US gal)
Estimated ABVBased on measured OG and FG
Estimated OG / FGUse measured juice OG / Stable, typically near 1.000
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 Lfinished dry cider
- 30–60 garomatic hops, selected to taste
- priming sugarOptional; only for fully fermented cider in pressure-rated packaging.
Method
- Ferment cider to stable gravity and transfer with minimal splashing.
- Add hops in a sanitized, suitable containment bag or vessel.
- Taste after a few days; remove hops when aroma is balanced.
- Package still, or calculate priming only if fermentation is complete and bottles are rated for pressure.
Suggested fermentation timeline
- Weeks 1–3: ferment cider.
- After stable gravity: dry-hop for several days, tasting regularly.
- Package promptly after removing hops and confirming stability.
Scaled quantities are proportional estimates. Yeast pitch rates, process losses, and equipment efficiency may not scale linearly.