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Scotts Hard Cider

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Scotts Hard Cider

back to search Back to Search  Style Details 

Beer Style: Common Cider  (27A)
Recipe Type: other
Yield: 5 US gallons

Common Cider


A refreshing change from beer. Can be bottled still, or for a better taste kegged and force carbonated. Its a favorite of all my friends and I always have a keg on tap! be SURE your juice has NO additives or preservatives.


  • 5 gallons apple juice, fresh is best but I have have great results using the frozen concentrate store brand from W-Mart (Great Value)
  • 3 additional cans frozen juice
  • 1 bag brown sugar
  • 1 large bottle honey
  • 1 tbs potassium sorbate
  • 1 tbs yeast nutrient
  • 1pkg champagne yeast (or wyeast cider yeast)

Additional Instructions

Primary Ferment: until complete
Secondary Ferment: optional.....

Click to Print Recipe


In your boiling kettle mix apple juice,(all but 3 cans), yeast nutrient 1 pound brown sugar and 1 cup honey to start. Check with hydrometer for potential alcohol, add more sugars if higher alcohol content is desired.I generally try to keep it around 6 or 7%.....Heat to 170 and hold for 30 min to kill bacteria. Cool, dump in fermenter, aerate well and add yeast. Ferment to completion (usually 3-4 weeks). Boil a mixture of 3 cans frozen concentrate apple juice (do not add water) 1 cup brown sugar and 1/ 2cup honey and potassium sorbate (follow instructions on bottle) Add this to secondary fermenter and siphon finished cider onto it. Taste for sweetness add more sugars if desired. If kegging it can be done now, if bottling i would let it age a month or so. Thats it! The taste greatly improves after 3 monthes but its hard to keep around that long! Enjoy.