Hard Apple Cider Recipe: Easy Guide to Brew at Home

Learn how to make hard apple cider from scratch using fresh apples or juice. Step-by-step tips for brewing, bottling, and avoiding mistakes.

My first attempt at homebrewing ended with a literal bang—and a mess I’ll never forget. I had just bottled my first batch of hard cider and decided to set the crate on top of the dishwasher, figuring it was out of the way. Later that evening, I ran a load of dishes, completely forgetting about the bottles.

Turns out, the steam vent on the dishwasher released enough heat to supercharge the pressure inside those freshly capped bottles. A deafening crash followed, and I ran in expecting a kid-created disaster. Instead, I found cider dripping from the ceiling, shards of glass embedded in the walls, and a whole lot of cleanup ahead. Lesson learned: never store freshly bottled cider near heat—especially not above a running dishwasher.

But don’t let my disaster story scare you off. Homebrewed hard apple cider is simple, satisfying, and totally doable with the right tools, ingredients, and a little know-how. In this guide, I’ll walk you through everything you need to make a delicious batch from scratch—without blowing up your kitchen.

Essential Equipment for Brewing Hard Apple Cider

Once you’ve got the basics, you can reuse most items for future batches. Here’s what you’ll need:

Fermenting Supplies:

• 5-gallon carboy or food-grade bucket with lid
• Funnel
• Bung and airlock
• Bottle brush

Bottling Supplies:

• A second 5-gallon container
• 3/8″ hose
• Saucepan
• Bottle capper and caps
• Clean bottles (repurposed is fine—just check the caps fit!)

Sanitizing Tools:

• Food-safe sanitizer (or use bleach with extra rinsing)
• Bar rag or towel

Tip: Cleanliness is critical. Any contamination can ruin your cider. Sanitize everything that touches your juice or cider—from buckets to bottle caps.

Choosing the Right Ingredients

Now that your tools are ready and sanitized, it’s time to pick the ingredients that will shape your cider’s flavor and strength. Each choice you make—from juice to yeast—affects the final product, so it’s worth doing right.

Apple Juice

If you’re aiming for the best flavor, juice from fresh apples is the gold standard. Making your own lets you control the variety and freshness, which has a huge impact on the final taste. Not sure where to start? This guide from Alpha Foodie shows how to make apple juice with or without a juicer.

Pro tip: For a well-balanced cider, use a mix of apple types—sweet (like Fuji), sharp (like Granny Smith), and bittersweet (like Dabinett or similar heirloom varieties). Blending apple types gives your cider depth and character.

Store-bought juice can work too, but make sure it’s 100% juice with no added preservatives, especially potassium sorbate, which will stop fermentation in its tracks. You’ll need 5 gallons of juice to yield about two cases of cider.

Sugar

You need about 2 pounds of sugar to kickstart fermentation and sweeten your cider. White sugar works well, brown sugar adds depth, and honey (if you have your own hive!) can offer complex flavors.

Yeast

Wine or champagne yeast is your best bet. I like Red Star Premier Classique, but Premier Blanc or Cuvée also work well. They’re affordable and widely available.

How to Brew Hard Apple Cider: Step-by-Step

Before you dive in, make sure everything is clean and ready to go. The first step sets the foundation for a successful batch, so don’t skip it.

Prep and Sanitize: Sanitize everything thoroughly. If you’re using bleach, rinse well—residue can kill your yeast. Set aside 1 cup of sugar for bottling later.

Combine Ingredients: Use a funnel to pour most of the apple juice into your fermenting bucket or carboy (reserve about 1 quart). Add the sugar and shake well to dissolve. Add the yeast and rinse down the sides with the reserved juice. Install the airlock and place your fermenter in a dark, temperature-stable spot around 70ºF.

Ferment: Let your cider ferment for 4 weeks undisturbed. You’ll see bubbles in the airlock—this means the yeast is converting sugar into alcohol. No bubbles after 48 hours? Pitch another packet of yeast.

Bottling Your Hard Apple Cider

Once fermentation is complete, it’s time to bottle your cider for carbonation and storage. Just like before, sanitation is key—this stage can make or break your final product.

Sanitize Everything: Your bottles, caps, siphon hose, and second bucket must be spotless.

Make Priming Syrup: Boil the 1 cup of sugar in 2 cups of water for 10 minutes. Cool completely, then pour into your second bucket.

Transfer the Cider: Siphon the cider into the priming bucket, leaving sediment behind. Gently mix with the priming syrup.

If you plan to brew regularly, investing in a spigot for your second bucket can make this step much easier. It gives you better control, reduces spills, and speeds up the bottling process—especially helpful if you’re filling a lot of bottles at once.

Bottle and Cap: Siphon into bottles, leaving 1 inch of headspace. Wipe down bottles and use a capper to seal.

Heads up: Don’t store freshly bottled cider near a heat source. Pressure builds fast in sealed bottles. Keep them in a cool, dark spot.

Aging and Enjoying

With your cider bottled and sealed, a little patience goes a long way. Here’s what happens next—and when you can finally pop one open.

Carbonate and Rest: Let your bottles sit for 2 weeks to carbonate. Then chill, crack one open, and taste your success. Aging cider for 1–3 months mellows the flavors—but if you’re like me, you may not wait that long.

Serving Suggestions:

• Chill well before serving.
• Try garnishing with a cinnamon stick or apple slice.

Looking for a fall dessert that goes perfectly with a glass of homemade cider? This quick and easy gluten-free apple crumble is packed with flavor and comes together in no time. Get the recipe here.

Storage Tips:

• Store bottles upright in a cool, dark place.
• Refrigerate once opened.

Troubleshooting Common Cider Issues

Even when you follow all the steps, fermentation can be a bit fussy. Here are some common problems and how to fix them if your batch isn’t turning out quite right.

Fermentation Doesn’t Start

• Cause: Your yeast might be past its prime, or the room is too cold for it to get going.
• Solution: Double-check that your yeast is fresh and the fermenting space is around 70ºF. If nothing’s happening after 48 hours, pitch a fresh packet and give it another shot.

Cider is Too Sweet

• Cause: Fermentation didn’t finish, or there was more sugar than your yeast could handle.
• Solution: See if fermentation has truly stopped by checking that the specific gravity is holding steady over a few days. If it’s stuck, make sure the temperature’s right and consider adding another dose of yeast to finish the job.

Cider is Too Dry

• Cause: The yeast ate up all the sugar.
• Solution: For future batches, stop fermentation early by chilling the cider when it hits your preferred sweetness. For this batch, you can back sweeten with a non-fermentable sweetener like erythritol or just stir in a little fresh apple juice before serving.

Cloudy Cider

• Cause: Yeast and tiny particles are still floating around.
• Solution: Let it sit. Time is your best friend here—most cloudiness clears up as everything settles to the bottom.

Funky Smalls or Off-Flavors

• Cause: Could be stressed yeast, oxygen exposure, or something wasn’t fully clean.
• Solution: Sanitize every single thing that touches your cider, use the right amount of yeast, and keep the fermentation temp stable. Use an airlock and siphon gently to keep oxygen out.

If your cider smells rotten, moldy, or just plain off—and especially if it tastes worse—don’t drink it. It’s better to toss a questionable batch than risk your health. Trust your nose, and when in doubt, brew a fresh one.

Frequently Asked Questions About Hard Apple Cider

Before you dive into your first brew, here are a few things new cider makers often ask:

Want to try your hand at homebrewing? Pin this beginner-friendly cider recipe so you can come back when you’re ready to ferment your first batch!

Making your own hard apple cider isn’t just a fun weekend project—it’s a gateway into the world of fermentation, flavor, and seasonal celebration. Whether you’re bottling a batch for your next backyard get-together or stashing it away for cozy fall nights, you’ll love the satisfaction that comes with every sip.

If you’re swimming in fresh apples this season, don’t stop at cider—try your hand at making a rich, spreadable apple butter using wild or crab apples. My favorite small-batch recipe comes together in the slow cooker with almost no hands-on time. Check out the apple butter recipe here.

Have you tried brewing cider before? Let’s swap stories in the comments—I’d love to hear how yours turned out!