Homemade Apple Cider (Easy Recipe) - Sally's Baking Addiction (2024)

FAQs

How long does homemade apple cider last? ›

Homemade apple cider will keep in the fridge for about a week, and enjoyed cold or reheated on the stove in a small pot.

Sugar: Adjust the sugar to your taste. We usually use 1/4 cup (50g) granulated sugar for a spicier cider. If you prefer your apple cider on the sweeter side (like the kind you buy at the store), use 1/2 cup (100g) of granulated sugar.

The apple varieties that we generally find in stores and that are used for the making of modern-style ciders include McIntosh, Golden and Red Delicious, Goldrush, Honeycrisp, Cortland, Idared, Jonagold, Granny Smith, Gala, and Fuji.

In order to remove any unwanted muck, insects and harmful bacteria that could potentially harm and affect the cider, the apples should be washed thoroughly. Washing apples may be best done outside using a large bucket, tub, anything big enough to hold your apples. Fill your vessel with water soak and wash the apples.

Dosage depends on the acidity of the juice: a low acid juice (pH of 3.7 to 3.8) will require 3 campden tablets per gallon of juice; average acid juice (pH of 3.4 to 3.6) will require 2 tablets per gallon; high acid juice (pH below 3) does not require campden tablets.

Liquid sugar is one of the most widely used sugars in cider production because its 67% sucrose content and low viscosity enable it to deliver consistent and reproducible results.

If we add an excessive number of yeast, the fermentation process will be robust and energetic, and this may result in an excessively active fermentation.

If you added too much water or your cider tastes watery, you can simmer it for 20 minutes or so to reduce it (simmer off some of the liquid to make it more concentrated).

What happens when you drink apple cider vinegar first thing in the morning? ›

There's some evidence that supports the fact that apple cider vinegar, had first thing in the morning may promote faster weight loss and accelerate fat burning. Since it works primarily as a detoxifying agent, a shot of apple cider vinegar in the morning can clear out toxins from the body and aid a fresh start.

Mold will form on any ferment that isn't properly submerged underneath the brine, or that has been left too long in the jar. Usually, mold on ACV will be black and will form in splotches across the surface and along the glass, although sometimes it can be white or greenish.

ACV's antibacterial traits may target and counteract bacteria causing body odour. Regular ACV baths may offer lasting freshness all day by creating a healthier skin environment. Along with odour control, ACV baths may also soothe inflammation, which might lower the risk of bacterial overgrowth.

Cider (or wine) will remain in good condition for weeks or months and can be drawn off by the glass. Our bag in boxes are suitable for storing dry or pasteurised cider. Cider can be stored in these containers for up to 24 months.

If the cider is supposed to be sweet, but you taste a more sour, vinegary taste, then the apple cider has turned bad. Another way of determining if the fermentation process has started is to notice if the color of the cider has turned darker, or if a film is starting to develop.

Expiration dates are usually between two and five years from when the vinegar was produced, but it is totally fine to use apple cider vinegar (or any vinegar for that matter) well beyond that date.

Preserving the Juice

Pasteurized cider can be stored in the refrigerator for about a week. For longer storage, freezing is recommended. When freezing, be sure to allow at least a 2 inch head space since the cider will expand during freezing and can rupture the container. Apple juice may also be canned.