cidereasy

Still Hard Cider

Cider sits between wine and beer: fermented fruit juice with low ABV and no malt. A still farmhouse cider is one of the easiest fermentation projects — fresh juice, yeast, and patience. Use unpasteurized cider with no potassium sorbate or it won't ferment.

ABV5-7%
Ferment14d
Age28d
Total42d
Start in MakeMode

Ingredients

1 galFresh-pressed apple cider (no preservatives)
5 gWine yeast (71B) or cider yeast
0.5 tspYeast nutrient

Equipment

  • 1-gallon glass carboy
  • Airlock
  • Hydrometer

Steps

  1. Day 0

    Test SG

    Note OG; expect 1.045-1.055 from fresh cider.

  2. Day 0

    Pitch yeast

    Add nutrient, sprinkle yeast.

  3. Day 0-14

    Primary

    Ferment at 65°F to dryness (~7-14 days).

  4. Day 14-42

    Rack + clear

    Rack to secondary, allow to clear 2-4 weeks.

  5. Day 42

    Bottle

    Bottle still (no priming sugar). Drink within 1 year.

Related

Tasting notes: apricotwet-stone

About this Still Hard Cider

History

Hard cider production predates modern winemaking in many temperate regions, with evidence of fermented apple beverages in ancient Rome and widespread production across medieval Europe. English and French traditions heavily influenced American colonial cider-making, where apples thrived more readily than wine grapes in northern climates. By the 18th century, cider was the most common fermented beverage in North America. Prohibition and the rise of beer culture diminished cider's prominence, but craft beverage movements since the 1990s have revived interest in small-batch, still cider production using traditional methods and fresh-pressed juice.

Technique

Still hard cider fermentation typically proceeds at cool temperatures, between 60-68°F, to preserve delicate apple aromatics and prevent fusel alcohol formation. Primary fermentation with wine or cider yeast converts natural apple sugars over two to three weeks, often reaching dryness unless fermentation is arrested. Many cidermakers rack the cider off gross lees after primary fermentation completes, then allow a secondary settling period of four to eight weeks before bottling. Unlike sparkling cider, still versions require no priming sugar or secondary fermentation, and are bottled flat after clarification and stabilization to prevent refermentation.

Ingredient notes

Fresh-pressed apple cider without preservatives is essential, as potassium sorbate or sodium benzoate will inhibit yeast activity. The 71B yeast strain is often preferred for cider because it metabolizes malic acid, softening the finished product's acidity and contributing a clean fermentation profile. Dedicated cider yeasts are also common and typically emphasize apple character. Yeast nutrient additions support healthy fermentation in apple juice, which lacks the nitrogen content found in grape must. Water additions are unnecessary, and many small-batch cidermakers avoid sulfite additions entirely, though 30-50 ppm SO2 at bottling can improve shelf stability.

Variations

Regional cider traditions vary widely in apple selection and finishing sweetness. English West Country ciders often use tannic bittersweet apples and ferment to dryness, while French Normandy cidre is typically sweeter and lower in alcohol due to keeving techniques that limit fermentation. New England styles sometimes incorporate wild or native yeasts for funkier profiles. Home cidermakers frequently experiment with single-varietal batches or blends emphasizing dessert, culinary, or cider-specific apples. Some producers add spices, hops, or oak, though purists argue these mask apple character in still ciders.

Serving & pairings

Still hard cider pairs well with pork dishes, roasted poultry, and sharp cheeses like cheddar or aged gouda, where its acidity and fruit character complement rich, savory flavors. Serving temperature is typically cellar-cool, around 50-55°F, which balances refreshment with aromatic expression. Standard white wine glasses or tulip-shaped cider glasses allow aroma concentration without excessive headspace. The dry, sessionable nature of many still ciders makes them suitable for casual meals and outdoor gatherings. Sweeter versions work alongside apple-based desserts or as aperitifs, while bone-dry examples can substitute for white wine in most culinary contexts.