Simple Steps to a Great Dry Hard Cider:

1.        Use the best juice possible.  A blend of high-tannin cider fruits from wild apples, European bittersweets, or some crabapples, mixed with a balanced juice apple like Liberty, Golden Russet, Gala, Golden Delicious, Northern Spy will give a fermenting ‘must’ with good fermentation characteristics.  If possible use fruit from low-fertility soils or trees without excess soluble nitrogen.  Our cider blends offer these characteristics.

2.        Press on a clean press with wooden racks, preferably cultured for a good wild yeast population.

3.        Transfer to a sanitized carboy, filling to just  below the shoulder.

4.        Treat the juice with 50 ppm sulfite to limit growth of wild bacteria.

5.        Place the fermenter in a cool area, preferably <60°F.  Primary fermentation should begin within a few days.  Using wild yeasts you will not tend to get the vigorous foaming found in a cultured yeast ferment, but some froth will be evident. Yopu may want to attach a blowoff tube to the airlock or even leave the fermenter open with a bit of cheesecloth over the top to prevent bugs from getting in. A secondary container such as a bathtub will allow easy cleanup if it does ‘puke out’ a little bit. 

6.        After the initial froth subsides, top up the carboy to the neck with fresh cider and attach the airlock.  Make sure the water level is kept up.  For an extra degree of safety a sulfite solution or even vodka can be used in the airlock. Keep the fermenter cool, preferably <50°F.

7.        Let her sit for 2-3 months.  Rack off the lees in midwinter if desired.  Then let her sit some more.

8.        Bottle or keg in late winter or early spring.  Or let her sit until summer. For a sparkling cider prime with ½ cup cane sugar at bottling time and crown cap.  Let the bottles warm to 65-70°F for a day or two, then return to a cool spot for conditioning.

9.        Enjoy.  When coming for next year’s cider, be sure to bring a sample to swap.