Making Delicious Hard Cider | Justin Trzaskos | Skillshare

Making Delicious Hard Cider

Justin Trzaskos, Author, Home brewer.

Making Delicious Hard Cider

Justin Trzaskos, Author, Home brewer.

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6 Lessons (25m)
    • 1. Introduction

    • 2. Supplies

    • 3. Starting the Cider

    • 4. Fermentation

    • 5. Bottling the Cider

    • 6. Thank You

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About This Class

Learn to make your own hard cider from farm stand apple cider. Hard cider making is the perfect first beverage to make if you are interesting in brewing or making alcohol. In this class we will take 6 gallons of delicious New England apple cider and ferment it into hard cider. We will discuss what supplies and equipment you will need as well as the process from set up to bottling. This class shows a 3 week process and condenses it into less than 30 minutes. As always please drink responsibly and never drink and drive. 

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Justin Trzaskos

Author, Home brewer.


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1. Introduction: all right. I'm just in trust this. Welcome to my skill share channel. Today we're gonna be making hard apple cider gonna take six gallons of farm stand apple cider and turn it into about 2.5 cases of hard cider. I'm gonna show you how to set up your cider, the fermentation process and the bottling process for your project. Make a batch of your own cider flavored any way you like in post a picture to the project section of the class. I hope you enjoy this class. Please drink responsibly and never drink and drive. 2. Supplies : in this class B is the falling supplies. Six gallons of apple cider. This is fresh farm stand apple cider from Buell's Orchard and eastward. Connecticut sanitizer sanitized all of our equipment and our bottles. Fermentation law. Distilled water there would have mixed with sugar during secondary fermentation and £2 of extra sugar. We're going to use high drama ter to measure our potential alcohol. This is a bottle drying rack for sanitizing our bottles and a bottle washer to square sanitizer water into the bottles. We'll be using a bottle capper. We're gonna use a thermometer to make sure certain things reach a certain temperature and to six gallon carb always and a bottling bucket. We're also gonna need a safe in, and we're gonna need a bottling wand. I'm going to use two types of bottles standard 12 ounce bottles and 22 aunts bombers. And to cap it all off, we're gonna use bottle caps 3. Starting the Cider: Okay, let's start making our cider. I'm gonna start with six gallons of farm stand cider, which is much easier than masquerading the apples myself. Test the temperature of the cider to make sure it's between 65 70 degrees. Phyllis in the fridge to make sure it's warm enough for the East to activate. I'm gonna test the potential alcohol level of the cider by using my heart drama Ter. This reads the sugars, and it shows how much alcohol there will be when the fermentation is done. This is showing about 6%. So when this gets down to zero, that means used ate all the sugars and the cider is done. I am gonna add some extra sugar later in the process to boost set up to maybe about 7%. Then I'm gonna use my east. This package holds one billion yeast, and it's a smack pack, which means you activate it by releasing the yeast in the nutrients by hitting a small package inside of here. So you get also one corner, and once you find a little package inside, give it a good strong wallop that breaks it open and releases the nutrients when you shake it up a bit and let it sit for three hours three hours from now, this is going to go from a thin bag. Teoh ballooned out bag because all the yeast will start putting off carbon dioxide. Make sure you read all the instructions on the back of it to get your credit temperature. So this is a six gallon carb away, and this is what we're gonna ferment in, and we're gonna sanitized everything. The most important part of our brewing is sanitizing in order to get started. This takes one tablespoon be bright sanitizer in one gallon of water And you put this on all your equipment, all your poses, you're going to use it. The following processes Well, everything that's gonna be used thoroughly sanitized anything that's not sanitized and really ruin your back of cider. And you have toe literally put all the hard work Put a little warm water in my sanitizer My heart Put a stopper in top Shake it, I'm gonna shake off first, make sure it's getting around a whole jug a little, but you might wanna wear old clothes and beer brewing and cider making all right So this is in its eyes, clean, carefully get slippery and fall in your hands. Don't do that. I like to keep bowling aside for all my instruments. A combination lock stop and even want to sanitize top of the containers. Yeah, reporting with a funnel. Be careful because this is how you can stay in the wall just like that. So slow and steady when pouring in this cider don't want to wait. Gradually add six gallons my farm stand cider And when you look at the color of the cider now because over the course of the next few weeks this is gonna get clear and clear. By the time it's in the bottle, it's gonna look more like an apple juice and cider. It's going to be a little stronger. I'm gonna do a little vanilla in this because I want to try a little different flavor. Do lots of different flavor. We've done them with raisins and would trips to given oak flavor. We've done them with cinnamon oranges. Are you can do fruit. I'm gonna do my last gallon of cider on top of the vanilla extract that I put in there and sanitize the top of a container before I put any stoppers in there and put a stopper cause I'm still waiting for my east now my six down Suicider or in my car boy, And it's been three hours. I'm gonna have some east. So this package is now swollen up because the yeast that I added, it's time to eat the nutrients and it started giving off carbon dioxide. So also gonna sanitize the package of the east any of bacteria and your cider dumping one. Building the cells, Make sure you get every one of them. Don't want to leave anybody next. I'm gonna put in a fermentation lock. This looks so to escape. Without bacteria getting back in, you can use water for this or distilled water. The island is run because nothing's been a girl in the body. Add a little bit of that to the measurement line. So this again, let's the CEO to escape and come out of the bottle. But it doesn't let anything back into the bottle. So now it's ready. We just have to wait and watch for fermentation lock. Tomorrow we should start seeing some bubbles 4. Fermentation: Now we're going to start the fermentation process. So yesterday we set up our cider and got into a car boy, and here we are starting to see a lot of bubbles coming out, and our carbonation lock is very active with carbon dioxide coming through, so the carbonation lock prevents bacteria from getting into the cider while it's letting carbon dioxide escape. When alcohol is made, it's made by adding yeast to sugar. The sugar is eaten by the east and by products is carbon dioxide, but for seeing the bubbles off on alcohol. So all these little bubbles are all the by product of the East eating that sugar. This is Day two into here, where there's quite a bit of bubbles on top, and this is really the peak fermentation a couple days in. But this whole process is going to be closer to three weeks 2.5 to 3 weeks, so it's bubbling quite good. So it's working. See all the tiny bubbles coming up. Each one of these is making our cider a little bit stronger. You can also notice the color is starting to change a bit. That's getting clear. This will continue to get clearer throughout the process. This is about a weekend, and it's still going. Would it slowed down quite a bit, but it is still chugging along quite a few bubbles on top. It's still very active, and you want to check on it every day to see how it's doing and sit there and watch your bubbles go for a while. It's very relaxing. Now. All the sediment is falling from the cider, and this will happen with beer and wine to our If you're doing any of those processes, when the sentiments falling to the bottom and making the cider clearer. And this is now looking today, 10. And this is looking like it's pretty much stopped very few bubbles. No actions were gonna move into secondary fermentation, so this is completely optional. You don't have to do this. If you want to stop and switch straight to the bottling, feel free. I'm going to do this to give a little extra kick, so I'm gonna put more sugar in. I'm using distilled water. There's no chlorine in that, and I'm going Teoh. Mix it in with £2 of Granny Leader sugar, up 250 degrees at least to kill all the germs that might be in the water. And I'm going to give the yeast a little bit more food and let it eat for another week and get a little bit stronger. So we've basically used all the potential sugar that was in the cider itself. So we're gonna give it two more pounds and hope to bump up the percentage one more percent . So again, sanitation is the most important part of all this brewing because any bad bacteria in the batch can ruin it. So this is me sanitizing my siphon. So I want to make sure I do the outside of all these tubes as well as the inside, and I'm gonna shake up my car boy again to make sure that sanitizer is getting all inside of the bottle. So next we're gonna rack this, which means we're gonna pull off all the good cider off its operatives because we don't want on this sentiment getting into our final product. So this is called racking, and this is going to clean up our product, adding my sugar water and through my sanitized funnel, give that use some extra food and I'm gonna take my siphon and I'm gonna transfer one car boy to another. So I've got the two from the other and it pumps it out, and then it starts flowing down. You put one off higher and one down lower, and then that's how is Siphoned works. And that's gravity doing its thing. So this is mixing with that sugar. And as it's doing that, I'm going to add a little more vanilla because I took a sample and I was not tasting the vanilla, so it needs a little more. So here we have three vessels. We have a carb away. We have our high drama ter tube and, most importantly, our rocks glass so we can taste how this is doing. Got about a gallon and 1/2 left to go. It's pulling all that good cider off of that sludge on the bottom. It's gonna help make it even cleaner. So I'm gonna also re sanitize the top before I put my fermentation locked back in, and this is ready to go when ready to sit for about another week, and I want a measure and see how we're doing. So this was about showing six before as the potential alcohol. Now this is gonna show closer to zero when I turn it, and this was much higher as well, and now it's at a one on. Now this side is a potential alcohol zero, which means that the east ate all the sugar and there's no more food for it, which is why we neither need to stop now or bottle it or give us more food. And here's our sample glass, and it was tasting very good, but needed a little more vanilla. And don't drink this part. That's all the sludge from the bottom. That's why we pulled it off of there. If you're a gardener and a calm poster, this does wonders and compost because there is still all those yeast in there, and if you mix it with your compost so chow down on that eat up all year old, let us some cabbage, and a day later we're back to bubbling. So secondary fermentation is happening with the added sugar and a nice, clean carb away without all the junk on the bottom and the bubbles air starting to come back up, and we're gonna let this sit here for about a week, and the bubble should be moving around and churning on its own. So now we aren't bubble it anymore. This fermentation is stopped. It's been about 2.5 to 3 weeks. Hardly any bubbles left the second time around. So this cider is good to go and it's ready to be bottled, and we're going to show you that next. 5. Bottling the Cider: So now we're going to start bottling, and I'm gonna check one more time of high drama ter to see how we're doing this as a little bit more. You could probably leave this go for another day or two to get either this line right toe won or the percentage line. Uh, 20 as far as the potential alcohol porter. So, um, but I'm gonna go ahead and do this because I am ready to get this in the bottles, and it's gonna be good. A little bit of yeast is still okay in there because when we're gonna dio prime and sugar, um, as well and that's gonna need a little bit of yeast to activate the carbonation. So I'm gonna sanitize my bottle wrecked. So I've got this in my Bruin bucket and this is a bottle washer. This one is usually for wine bottles because it some a little bit bigger, but it works great for beer bottles or wine bottles, and I'm one also need my bottle capper. And I have five ounces of prime and sugar. So this goes into the mix and we're going to use that to give one little more snack to the east once it's in the bottle. Therefore, giving off a little more carbonation on my bottle washer. And I'm gonna take the temperature of this water. I'm taking some filtered water or distilled water and I'm mixing this, uh, in upto 150 degrees. I just might grave this water and mix it with sugar just to make sure any terms and build off on I'm going, Teoh, dump it in my clean sanitised bucket with my clean and sanitized site. Now, I'm gonna put this right in here. Start transferring it from my car boy and my bottling book. It got a lot of little clip on the side in case the To besides, to move and start pouring on my floor and we're just gonna let once again gravity do its thing and move it from the car boy. And I'm gonna get all this off the bottom right down to the last drop. Okay? And I'm gonna sanitize my bottles, this bottle washer. So what this does is takes your sanitized water and it shoots it right up into the bottle. So that is all over the inside of the bottle. And then I dipped. The tops of the very top has also get sanitised, and then you put it on your sanitized rack so can drive it. You want to do this right? Right before your bottling, so the bottles air clean as possible. If you're reusing bottles or saving other beer bottles, you make sure you don't want to get twist offs. You want to have to make sure their pride off cap because you can't recap those. So after I open my spigot, this cider goes down the bottling wand. The bottling one has a little stop on the bottom, which when you press it to the bottom of the glass, it sends out the liquid. And when you pull it off, it stops. Now these air measured just right. So when the liquid is even with the top of your bottle, you pull it off. And then when you pull out the wand, that's the exact amount that it should be in there. This is my capper. So I'm gonna make sure that sanitized and I have on my bottle caps also in fresh sanitizer . This was the stuff from the bottom. Not as much sludge is last time, but over the last week. Still, more things did settle out, and that's not ending up in her cider. So our last step here is to cap these bottles. So after their field, we're bottling one. We use our crimp ER and bottle capper, which has a little magnet on top, which holds on the bottle cap. And then you just put it down with two hands nice and tight, and this crimps the bottle cap right in there. So once they are sanitize cap right on top in crimp it down. So I use different color caps for different projects, so this one's grace will know it is there. You can also buy labels and make labels yourself, but I usually just do different color bottle caps. Each case holds 24 bottles of these 12 ounces, or you can dio bombers with for 22 ounces, and those hold 12 and you can get about 2.5 cases out of the six gallons. So once this is all bottles, you'll want this to condition in the bottle for at least two weeks. That's gonna let the last of the yeast eat the prime in sugar that we put in there, and that's gonna create carbonation. So how the co two is going out before it's gonna be used to carbonate it, and here's our finished product and I hope you like it. 6. Thank You: Thank you for watching my class. I hope you enjoyed it. If you make your own matches cider, please upload a picture for the project section of last. Please make sure you drink responsibly and never drink and drive. I hope to see you my next class. Enjoy.