Homemade Apple Cider Recipe (2024)

FAQs

How many pounds of apples does it take to make 1 gallon of apple cider? ›

Selecting Apples

It takes 15 pounds of apples to produce a gallon of cider.

It take about 3-6 medium sized pressed apples to make an 8 oz cup of cider.

Basic Hard Apple Cider recipe

Approximately 20 pounds of apples for each gallon of juice. (Depending on how much juice is in apples and how they are processed.

1/2 peck of apples equals 5 - 6 lb or 12 - 15 medium sized apples. 1 peck of apples equals 10 - 12 lb or 35 - 40 medium sized apples. 1 bushel of apples can weigh 42 - 48 lb.

In my experience, a decent yield is 100 lbs of apples to make 5 gallons.

Use a cider yeast and add a 5 gram sachet. If you are making a larger quantity, the whole sachet would be enough to make a full (23 litres) 5 gallons of cider. Stir it around and then add some yeast nutrient. A teaspoon is normally good for 1 gallon.

For sweeter cider, try Gala, Fuji, Cortland, Golden Delicious, or Red Delicious varieties; for a more acidic ghostwriter seminararbeit, tart flavor, go with Pink Lady, Braeburn, Jonathan, or McIntosh. A blend of apples from both the sweet and tart flavor families is sure to be a hit!

Once you have your apples, wash them and cut them into small pieces. You do not need to remove the seeds or cores, as these will actually add beneficial enzymes to your cider.

This delicious homemade apple cider recipe is super-easy to make in the Crock-Pot, Instant Pot or on the stovetop. It's made simply with apples, warming spices, water, and your choice of sweetener. And it is so comforting and delicious.

Rather than letting them go to waste, thoughts turn to making cider at home. Once you've done it and tasted your own cider, you'll want to make it again and again. It really is such a simple thing to make. And as well as being lovely to drink in the summer, it's great for mulled cider and casseroles in the winter.

How to make good cider? ›

To make the best cider, you need to ensure that the fruit is ripe. This can be done with a simple prod test – when you can leave an indentation in the skin with your thumbnail, they're ready to go. Importantly, also, the fruit needs to be clean, so as to not introduce spoilage bacteria.

Add ¼ teaspoon (~1 gram) dry yeast per gallon of juice by sprinkling across the surface of the juice. After a few minutes, gently swirl to mix. Attach filled fermentation lock (with light sanitizer solution, clean water, or vodka) with stopper to jug(s).

It takes roughly 12 pounds of apples to produce one gallon of fresh juice. That means you're getting almost one pound of apples in each serving.

Director of Chef Walters Cooking School

A gallon of apple cider is made from approximately one-third of a bushel, or 36 apples. Composed of these fruits and nothing else, apple cider has no cholesterol and is a good source of potassium and iron.

You need a good amount of apples to make cider. Approximately 30 to 40 apples will yield one gallon of cider. The apples need to be as ripe as possible. It's OK to use less-than-perfect apples on the ground at any orchard or old apple farm.

Although regional cider is indicating sector growth, this segment of the beverage industry is relatively small. As an example, hard cider in the U.S. has a market share compared to beers of less than 2%. A bushel of apples is expected to yield 11 – 15 gallons of fresh cider.