How To Make Hard Cider
Cook time
Total time
A delicious crisp and refreshing spiced hard cider recipe. Perfect introduction to homebrewing!
Serves: 5 gallons
Primary Fermentation:
  • 5 gallons of 100% apple juice or other fruit juice with no preservatives or added sugar.
  • 3 lb brown sugar (brown sugar gives a light caramel flavor to your brew).
  • 1 lb corn sugar
  • 1 lb Pilsen Dry Malt Extract.
  • 1 ½ tsp. Yeast Energizer (helps your yeast become established in their new sugary environment).
  • Wyeast “Cider” Yeast
Secondary Fermentation:
  • 1 tablespoon vanilla extract
  • 3 cinnamon sticks
  • 1 cup raisins (we used white and regular)
  • 2 cloves
For Priming:
  • 6.5 fluid ounces of 100% real honey
  1. Boil a quart of the apple juice. While stirring quickly add the sugars. Remove from heat then slowly add the Pilsen Dry Malt Extract to the hot liquid until they are fully melted. If it clumps, return to heat and keep stirring vigorously until the clumps are mostly dissolved. Just don’t let the solution burn!
  2. Cool to 78-80 degrees in the fridge or via an ice bath. Pour into the fermenter allowing it to swirl and splash a bit.
  3. Take an original gravity reading.
  4. Pitch yeast and yeast energizer. Stir and cover fermenter with cheesecloth or lid and airlock.
  5. Move to dark cool location (65-75 degrees) where it will not be disturbed. If using cheesecloth cover with lid after 2 days.
  6. Rest for 3 weeks. Transfer to secondary fermenter.
  7. Add vanilla to fermenter directly and raisins, cloves and cinnamon sticks in mesh bag.
  8. Rest 1 week. Take final gravity reading. Add priming honey and bottle.
Recipe by The Adventure Bite at