Cider Making · Intermediate
Semi-Sweet Apple Cider
A cider plan for a sweeter finish. Sweetness must be managed deliberately: residual fermentable sugar can restart fermentation and build unsafe bottle pressure.
Batch size19 L (5 US gal)
Estimated ABV5–7% before sweetening
Estimated OG / FG1.045–1.055 / Recipe-dependent
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 yeast selected for the intended strength
- sweetener or stabilization materialsOptional; use a tested method suitable for your process.
Method
- Ferment the juice to a measured, stable endpoint using sanitized equipment.
- Choose a tested stabilization and backsweetening method; do not rely on cold storage alone.
- Make a small bench trial to choose the desired sweetness.
- Blend gradually, mix thoroughly, and re-check gravity and stability.
- Package still unless a validated carbonation process is used.
Suggested fermentation timeline
- Day 0: measure and pitch.
- Weeks 1–3: ferment.
- Weeks 3–5: verify stable gravity and clarify.
- Before bottling: stabilize by a reliable method, bench-sweeten, and confirm packaging plan.
Scaled quantities are proportional estimates. Yeast pitch rates, process losses, and equipment efficiency may not scale linearly.