From the HBD Archive
From: Chris Shenton <chris@asylum.gsfc.nasa.gov>
Subject: Fermenting apple cider?
Date: 1989-12-13 15:34:06 GMT

Michael Berry writes:
> I am seeing lots of apple cider on the store shelves and was wondering if
> it is possible to make some of the "hard" variety from what I see.

I have good luck just letting it hang out in the fridge for a couple weeks.
The plastic gallon jug puffs up, and I know it's time -- carbonated and
alcoholic, like thick champagne. I'd imagine using a glass jug (without a
fermentation lock) would be a bad idea.


> My thought would be to add some pre-started yeast to the gallon jug and
> "let her rip." The brand I had my eyes on had "no sugar added" but seems
> to taste quite sweet.

The natural beasties in the cider I get do the work -- I get it from a
farmers' market, and assume they don't pasturize or chemicalize it.
`Professional strength' yeast would probably be more reliable...

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