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Cider Making

Cider Making

Min number of participants 2
Age 18+ yrs.
Safety support Not required
Min duration 3 h
Cost Low
Environment Indoor / Outdoor

Pressing fresh apples together and fermenting the juice to create your own homemade sparkling or still artisan cider — a satisfying seasonal project that rewards patience with something delicious.

The Essentials

  • Blend at least two apple varieties (sweet, sharp, and bittersweet) rather than pressing a single type for balanced flavor.
  • Sanitize every piece of equipment that touches the juice — wild bacteria cause off-flavors far more often than wild yeast does.
  • Take a hydrometer reading before fermentation starts so you can calculate the final alcohol content accurately.
  • Ferment in a cool spot (12-18°C) for a slower, cleaner fermentation with fewer harsh off-flavors.
  • Rack the cider off the sediment once fermentation slows, rather than leaving it sitting on the lees too long.
  • Be patient — most homemade ciders taste noticeably better after a few months of bottle conditioning than right after fermentation ends.
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