Hopped Cider
Hopped cider is a modern American cross — dry-hop a finished cider with aromatic hop varieties (Citra, Mosaic, Galaxy) for tropical-fruit and citrus notes that complement the apple. Skip kettle-hopping; the goal is aroma without bitterness. Drink fresh: dry-hop aromatics fade within a few months, much faster than in beer.
ABV6-7%
Ferment21d
Age35d
Total56d
Ingredients
| 1 gal | Fresh-pressed apple cider |
| 5 g | Cider yeast or 71B |
| 0.25 tsp | Yeast nutrient |
| 0.25 oz | Citra or Mosaic hops (whole or pellet) |
Equipment
- 1-gallon glass carboy
- Airlock
- Hydrometer
- Muslin bag
Steps
- Day 0
Pitch yeast
Combine cider, nutrient, yeast in primary.
- Day 0-14
Primary
Ferment to dryness 7-14 days at 60-65°F.
- Day 14
Rack to secondary
Rack off lees into secondary carboy.
- Day 14-21
Dry-hop
Add hops in muslin bag. Steep 4-7 days; longer extracts grassy notes.
- Day 21
Pull bag + rack
Remove hop bag; rack off any sediment.
- Day 35
Bottle
Bottle still or lightly carbonated. Drink fresh — hop aroma fades within 3 months.