How to make fruit cider

If you are looking to add a twist of flavor to your next homemade cider, adding berries to make a berry apple cider might just the thing you are looking for. Berries are packed with flavor that will complement the apple yet are low in sugar so they won’t boost the ABV too much.

This berry hard cider recipe is especially awesome when your only option is to make a cider using store bought apple juice that can sometimes lack depth and flavor. The berries will enhance the cider and you now have a delicious cider that is super cheap to make.

I like to use a variety of berries such as blackberries, blueberries, or raspberries and find a frozen berry blend mix from the grocery store to be the easiest and most convenient source. Of course, if you have fresh berries, that would make it even better!

Like many fruit additions, berries are best added after primary fermentation has stopped. This can be before racking the hard cider to a secondary vessel or after if you need more space in your fermenter. Adding them late protects the flavor that could be lost during vigorous fermentation which is a common issue for making hard ciders with fruit additions.

Keep in mind that adding berries will add a little more fermentable sugar so fermentation will start up again. Allow extra time for fermentation to complete again and thoroughly cold crash the berry hard cider so the sediment settles to the bottom of the fermenter.

If you are looking for an even easier berry hard cider, check out the Cider House Select Mixed Berry Kit.

Read the Cider Making Guide

2 ounces hibiscus tea

1/4 cup honey

4 cups apple cider

8 to 10 sprigs fresh mint

2 apples, cut into 1 1/2-inch pieces

2 pears, cut into 1 1/2-inch pieces

2 oranges, sliced into half-moons

Bring 4 cups water to a boil in a medium pot. Add the hibiscus tea and honey and let steep for 10 minutes. Strain out the tea and let cool completely.
In a large pitcher, stir to combine the brewed tea, apple cider, mint, apples, pears and oranges. Fill glasses with ice and pour the fruit cider over to serve.

Makes five gallons
A little tricky

The end of summer and the beginning of autumn are prime apple-picking season – make the most of it with this simple and revolutionary cider recipe.

By countryfile

Published: September 9th, 2019 at 2:48 pm

If you have an apple tree your garden and are dealing with a glut of apples an easy way to use them up is to make your own delicious apple cider.

Britain has a large number of tasty apple varieties and while many are good to eat raw, some varieties can be bitter or sharp to eat. If you have a heavily laden apple tree these can fall from the tree to rot on the ground, although some can be a handy food source for wildlife.

Historical studies have suggested that apples could be found growing wild during the Neolithic period, however, it was the Victorians who changed apple production in Britain. You can learn more about the history of apple trees in Britain in our historic guide.

Instead of allowing apples to go to waste this autumn, why not turn your abundance of apples into a refreshing, fermented drink to enjoy?

Making homemade cider is an easier process than you might expect and can be done at home using simple equipment.

With juice and strain, whole apples go in the juicer at one end and clear apple juice is drawn off at the other. It couldn’t be simpler and the whole process is relatively mess free.

Once you’ve got your clear juice, simply add yeast and store in a vessel sealed from air by an airlock and you’ll have crystal-clear cider in a matter of weeks.

How to make your own cider

Apples 8kg (18lb) per gallon, I make 40kg (88lb) batches
Champagne yeast 5g (¼oz)
Campden tablets for sanitising
Sugar (optional, for making sparkling cider)

Whole fruit juicer (the greater the wattage, the better. Ensure it has an outlet that will attach to a hose)
Food-safe plastic hose 40cm (16in) long with 2.5cm (1in) internal diameter
Spring clamp
Fine straining bag 60 x 60cm (24 x 24in)
5 gallon open-top brewing bucket with a tap at the bottom
Buckets 2 x 2 gallon
Hydrometer
Funnel
5 gallon carboy or 5 x 1 gallon demijohns
Airlock(s) and rubber stopper(s)
1 pint measuring jug

Rubber tubing for siphoning
Siphon tap (optional, but helpful for pausing the flow between bottles)
Serving tray (or any tray with a rim)
Beer bottles (recycling boxes are full of them!)
Crown-style bottle caps
Hand-operated bottle capper

Step 1

Before you start, drill 30 small holes in the bottom of the straining bucket. It should be the same diameter as, or slighter larger at the rim than, your brewing bucket, so that it can slot into the brewing bucket leaving plenty of room for the juice to flow through.
Step 2

Check for ripeness by cupping each one in your hand and twisting gently. If it comes away easily, then it’s ripe. A good indicator of ripeness is if a number of apples have already fallen. Do not use bruised, windfall apples for making juice. Discard any that show signs of rot.

PLEASE NOTE: If you’re using the juicer outdoors, it is essential that you use electrical safety trips. Also, the juicing machine must not come into contact with rain or indeed any water.

Step 1 – pick your apples (Photo by: Getty Images)
Step 3

Wash your hands and sterilise all the equipment that will be in contact with the fresh apple juice. I use a solution of four Campden tablets per gallon of water to soak all the parts and buckets for a couple of hours before use. You can also buy sterilizing powder from home brewing suppliers and high street stores such as Wilkinson.

Step 2 – It’s important to sterilise the equipment properly (Photo by: Philip Hartley)
Step 4

Rinse off then assemble the juicer parts. Attach the hose to the juicer’s spout using the spring clip and feed it into the straining bag, then place the bag in the straining bucket (with holes). Place the straining bucket in the open brewing bucket. Set up your straining and brewing buckets on a stool or box so you can fit your demijohn underneath the tap.

Step 3 – Prepare the juicer and strainer (Photo by: Philip Hartley)
Step 5

Feed your apples into the juicer. When the pulp container fills up, empty it and discard the pulp. After every 12kg (26lb) or so of fruit, dismantle the juicer and clean the pulp off the mesh. The juicing part takes no time, but the straining needs a while to run its course. I obtain the last five percent of the expected 65 percent by weight of juice by wringing out the straining bag. Do not allow the pulp into your fermentation as it will taint the cider.

Step 4 – Now for the fun part: juicing and straining (Photo by: Philip Hartley)
Step 6

While the last juice is draining, pitch the yeast into a measuring jug containing fresh, clear apple juice held at room temperature. This will allow the dried yeast to rehydrate and kick-start the fermentation. A 5g packet is enough for 5 gallons of juice. After half an hour, stir the jug to disperse the yeast thoroughly, then pour it into your demijohns. Fill these up nearly to the top with apple juice and attach the airlocks. Bubbles should appear in the airlock in about an hour.

Step 5 – Add the yeast (Photo by: Philip Hartley)
Step 7

Keep fermentation vessel(s) in a warm place (15-20°C) – after 3-4 weeks you should have a clear cider. Check it with a hydrometer . The reading needs to be one or less. If higher, keep fermenting. When the cider is finished, and knowing the original gravity of the starting apple juice, measure the final gravity and read the alcohol content from an alcohol by volume (ABV) chart. 5% ABV is the target minimum.

Step 6 – Pour and ferment (Photo by: Philip Hartley)
Step 8

Siphon your cider into sterilised beer bottles that will take a crown cap (or a swing-top cap, shown above). If you want a still, hard cider, just bottle what you’ve got as it is. If you want a sparkling cider, then add a half a teaspoon of white sugar to a pint bottle, then fill it with your cider and cap. After a few more weeks, a secondary fermentation should be complete and you’ll have some fizz.

Step 7 – Bottle it up (Photo by: Philip Hartley)
Step 9

Your cider is drinkable once it has cleared. However, leaving your brew to age in a cool outhouse, garage or shed over the winter will improve it. Ideally, you should aim to be drinking last year’s cider as you’re making this year’s batch.

Serve your cider chilled and take care when opening, particularly if you’ve overdone the priming sugar. You can adjust the sweetness when serving by adding sugar cane syrup.

Step 8 – enjoy (Photo by: Getty Images)