Cider Making

Cider sits between brewing and winemaking, and it is one of the more forgiving things to make at home. The range covers cider kits, apple and pear concentrate, dedicated cider yeast and the additives that steer the result dry, sweet or sparkling.

Dry Versus Sweet

Yeast choice does most of the work. A more attenuative strain ferments through nearly all the sugar for a dry, crisp cider, while a less attenuative one holds back sweetness. Back sweetening is the other route, but stabilise first to avoid bottle refermentation. For hardware see home brew accessories or fermenters and brewing gear.

Match your yeast to the finish you want first.