Apple Cider with Fresh Apples
Using the Next Batch Apple Cider Kit or Mad Millie Cider Starter Kit
With apple season fast approaching, we wanted to share a refreshing twist on our Mad Millie Apple Cider's. We do get quite a few people contact us about how to make cider from fruit so if you are feeling creative and want a natural apple cider flavour try this recipe. All it requires is a juicer and 5 kg of apples.
Just a note before we get started this recipe produces a nice dry (tart) cider. We do not add the sweetener sachet but if you prefer a sweeter cider you can add it.
- Prepare, clean and sterilise all of your equipment. Sterilise all equipment inside the fermenter by using household bleach, following instructions on the bottle, or by using baby bottle steriliser available from most supermarkets.
- Add 1 L (1 US qt) of boiling water to your fermenter. If making cider in winter increase boiling water to 1.5 L (1.5 US qt).
- Stand the fruit concentrate pouch on a flat surface and carefully cut across the top of the pouch. Hold the base to stabilise it while you cut. Add 1.5 – 1.7 litres of freshly squeezed granny smith apple juice (approx. 5 kg of apples) to the fermenter and stir.
NOTE: We left out the flavouring sachet that was included in the pouch
- Top up the fermenter to 10 L (2.6 US Gal) with cold water, stir well and check the liquid temperature is between 18-28°C (64-82°F). If it is warmer, put the fermenter in a sink full of cold ice water to cool. Below 18°C (64°F) fermentation may stop, so if very cold wrap a blanket around the fermenter or put in a warm place. Once liquid temperature is between 18-28°C (64-82°F) add the yeast and sweetener sachets (optional), then stir well.
NOTE: Do not add the essence at this point.
- Leave to ferment for about 7 days at 18-28°C (64-82°F).
- After 7 days check the Specific Gravity (SG) reading using your hydrometer/bottling gauge. Expected SG reading for apple base is typically finished at 1.002 +/- 2. When the SG is stable for 2 consecutive days, fermentation is complete.
- Once fermentation is complete and you have the correct SG reading, add the cider essence and stir well with your sanitised mixing spoon, then refit the lid to the fermenter and leave to stand for 24 hours before bottling (this allows the yeast to resettle reducing the final amount of sediment in the bottles).
- Clean and sanitise your bottles. We suggest recycling recappable glass beer or soda bottles. Alternatively you can use the Mad Millie flip top bottles which are reusable.
- Prime your brew by adding normal white sugar from your kitchen to each bottle, or carbonation drops if you have them. The best way to measure your sugar is by using a Mad Millie 3 way sugar measurer (sold separately) to determine the amount of sugar for which size bottle you’re using.
- Transfer your cider into your bottles.
- Once each bottle is filled, turn each bottle gently upside down and then back the right way up to give the added sugar a gentle mix.
- Keep your cider in the same area that you brewed it so the cider can continue to ferment, then move to a cooler, preferably dark place like a cellar to mature for at least 2 weeks before drinking.
There you have it, a crisp, refreshing apple cider handcrafted at home with Mad Millie. All that's left to do now is enjoy!