Cider how much sugar to add

Table sugar will raise the alcohol but it lacks character. What about other flavors? Toss some fresh fruit or spice into the fermenter! Cherries, raspberries, black currant or cranberries work great. Vanilla beans, cinnamon sticks, coriander, anise or crystallized ginger can be fun and flavorful, as well!

About 30 minutes. Clean and sanitize your fermenter, pour in your juice, add your extra ingredients, and pitch your yeast.

Two weeks later you can rack to secondary or bottle it still. Want your hard cider sparkling? Make a priming sugar solution to carbonate your cider. For every gallon of cider, add one ounce of priming sugar to a half-cup or cup of water. Bring it to a boil, stir to completely dissolve sugar, and let cool to room temp. Then add this sugar solution to your bottling bucket with the cider and stir gently with sanitized spoon.

Bottle cider and let bottles sit for about two weeks at room temperature to properly carbonate. If it is too dry, wine and cider are very forgiving. Just add more sugar and let it sit again. What is the rush? That's what you'd get from a "pop" wine like Boone's Farm but it makes a great, very dry cider with about twice the "oomph" you'd get from commercial stuff. Before bottling, I pour in a can of defrosted apple juice concentrate per 3 gallons, give it a gentle stir, let it mingle for about 5 minutes, and then bottle.

Within weeks, you've got a perfectly carbonated hard cider. Haven't had a bad batch in the 5 years I've been doing it. Sign up to join this community. The best answers are voted up and rise to the top. Stack Overflow for Teams — Collaborate and share knowledge with a private group.

Create a free Team What is Teams? Learn more. Approximating Sugar to Apple Juice ratio in cider? Ask Question. Asked 11 years ago. Active 4 years ago. Viewed 38k times. I'd like to know some approximations for sweet and dry versions. Improve this question. Saaz 3 3 silver badges 4 4 bronze badges. Richard Stelling Richard Stelling 2 2 gold badges 8 8 silver badges 14 14 bronze badges.

Natural yeast in the juice will ferment the sugar to alcohol. Yeast need not be added, although it can without any problem. Some fermentation processes call for killing all the yeast in the pure cider with sulfur dioxide, waiting 24 hours and then adding wine yeast. For the homeowner this is not necessary.

Put air lock on container and keep at F for a couple of months. Lower temperatures take longer for product to change from sugar to alcohol. After 2 months the juice should be decanted off siphoned out of the container , the container washed, and the juice put back into the container. Do not use siphon hose closer than 4" from bottom of container as this is where all the sediment is resting.

After decanting, store at 40 - 60F in a wooden barrel and wait for proper aging -- 6 months to 6 years, depending upon desires. Once juice is in container, the container cannot be moved as it will put sediment back into solution, and the results is a cloudy product.

Beet, grape, raspberry juice, etc. Raisins can be added for sugar. If cider is made in a gallon wooded barrel, and you plan to draw it off over a 6-month period, a sulfur dioxide dispensing bung should be put on top bung hole once barrel is in use.