How to Make Cider at Home: A Beginner's Guide

Making cider at home is simple, satisfying, and produces delicious results. Whether you're using a cider kit, apple juice, or fresh apples, this guide will walk you through the process from start to finish.

What You'll Need to Get Started

Essential Equipment

  • Fermenter – 25-30 litre capacity for standard batches
  • Airlock and bung – allows CO2 to escape during fermentation
  • Siphon and tubing – for transferring and bottling
  • Bottles and caps – beer bottles or swing-top bottles for sparkling cider
  • Capper – if using standard beer bottles
  • Sanitiser – essential for preventing infections
  • Hydrometer – measures sugar levels and alcohol content
  • Thermometer – for monitoring fermentation temperature

Basic Ingredients

  • Cider kit or apple juice concentrate – or fresh apple juice
  • Cider yeast – specific strains for dry, sweet, or sparkling cider
  • Water – if using concentrate
  • Priming sugar – for carbonation (if making sparkling cider)
  • Optional additives – tannin, malic acid, pectic enzyme, sweeteners

Step-by-Step: Making Your First Cider

Step 1: Sanitise Everything

Before you start, sanitise all equipment that will touch your cider—fermenter, airlock, spoon, siphon, bottles, and caps. Use a no-rinse sanitiser and follow the instructions. Proper sanitation prevents spoilage and off-flavours.

Step 2: Prepare Your Apple Juice (Cider Kit Method)

If you're using a cider kit:

  1. Pour the apple concentrate into your sanitised fermenter
  2. Add warm water as directed by the kit instructions
  3. Stir thoroughly until the concentrate is fully dissolved
  4. Top up with cold water to the final volume (usually 23 litres)
  5. Check the temperature—it should be between 15-20°C for most cider yeasts
  6. Take a hydrometer reading and record it (this is your starting gravity)

Step 2: Prepare Your Apple Juice (Fresh Juice Method)

If you're using fresh apple juice or shop-bought juice:

  1. Pour the juice into your sanitised fermenter (use 100% apple juice with no preservatives)
  2. Check the temperature—it should be between 15-20°C
  3. Take a hydrometer reading and record it
  4. Add tannin, malic acid, or pectic enzyme if desired (improves body and clarity)

Step 3: Add Yeast

Sprinkle the cider yeast on top of the juice (or rehydrate it first if using dried yeast). Stir gently, seal the fermenter, fit the airlock, and fill it halfway with water or sanitiser.

Step 4: Fermentation

Place your fermenter in a location with a stable temperature (15-20°C). Within 24-48 hours, you'll see bubbles in the airlock—fermentation has started. Fermentation typically takes 1-2 weeks. The cider will be cloudy during this stage.

Step 5: Check Your Gravity

Use a hydrometer to check the specific gravity. Take a reading, wait 2-3 days, and take another. If the reading is the same, fermentation is complete. This also tells you the alcohol content of your cider.

Step 6: Racking (Optional)

For clearer cider, siphon the cider into a clean fermenter or demijohn, leaving the sediment behind. Fit a fresh airlock and leave for another 1-2 weeks to clear further.

Step 7: Bottling (Still Cider)

For still (non-sparkling) cider, sanitise your bottles, caps, siphon, and capper. Siphon the cider into bottles and cap immediately. Store in a cool place and drink within a few months.

Step 7: Bottling (Sparkling Cider)

For sparkling cider, dissolve priming sugar in a small amount of boiled water (follow your recipe or kit instructions). Add the sugar solution to your bottling bucket or fermenter, then siphon the cider into bottles, leaving 2-3cm of headspace. Cap immediately. Store bottles upright in a warm place (18-20°C) for 1-2 weeks to carbonate, then move to a cool place.

Step 8: Enjoy!

Chill your cider, pour carefully (leave any sediment in the bottle), and enjoy. Congratulations—you're a cider maker!

Top Tips for Cider Making Success

  • Sanitise everything – infections ruin cider; cleanliness is critical
  • Use quality juice – 100% apple juice with no preservatives; avoid juice with added vitamin C (ascorbic acid) as it can inhibit fermentation
  • Control temperature – cooler fermentation (15-18°C) produces cleaner, crisper cider
  • Be patient – cider improves with age; leave it for at least 4-6 weeks before drinking
  • Experiment with sweetness – add sweetener at bottling for sweeter cider, or ferment dry for traditional style
  • Try different apples – blending apple varieties creates more complex flavours

Common Beginner Questions

How long does it take to make cider at home?

Preparation takes under an hour. Fermentation takes 1-2 weeks. Carbonation (if making sparkling cider) takes another 1-2 weeks. Conditioning improves flavour over 2-4 weeks. Total time: 4-8 weeks.

How much does it cost to make cider at home?

A basic equipment kit costs £50-£100. Cider kits cost £15-£30 and produce 40 pints. Fresh apple juice costs £10-£20 for a 23-litre batch—much cheaper than buying craft cider.

What cider styles can I make at home?

Dry cider, medium cider, sweet cider, sparkling cider, scrumpy, fruit ciders (berry, tropical, citrus), and perry (pear cider). Kits and ingredients available for all styles.

Can I make cider from fresh apples?

Yes! You'll need a fruit press or juicer to extract the juice. Use a blend of eating, cooking, and cider apples for the best flavour. Start with kits or juice to learn the basics first.

Ready to Start Making Cider?

The Hop Shop stocks everything you need to make cider at home—cider kits, apple juice concentrates, yeast, equipment, and expert advice. Visit our Plymouth shop or browse online. We offer UK delivery from £3.95 and free shipping on orders over £85.

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