My First Cider
General Information
Method: Extract
Cost: $30

My first attempt at making a cider.  Fermented it completely dry.  Prior to kegging I dropped in a can on concentrated apple juice for back sweetening. 


Everyone at the party said that they liked it.  Looks like I'll have to do it again.

0.00 pounds Apple Cider - 5 Gallons  
2.00 pounds Brown Sugar, Light  
5 tablets Campden Tablets  
2.5 tsp Yeast Nutrient  
Name: Cider
Manufacturer: Wyeast
Product ID: 4766
Type: Wine
Flocculation: Low
Attenuation: NA%
Alcohol Tolerance: High
Temperature Range: 60–75°F
Amount: 125 ml
Equipment Profile

Single Carboy, No Boil

Batch Size: 5 gallons Boil Volume: 0 gallons
Evaporation Rate: 0% per hour Mash Tun Dead Space: 0 gallons
Efficiency: 75% Mash Tun Weight: 0 pounds
Hop Utilization: 0% Mash Tun Volume: 0 gallons
Loss: 0 gallons Mash Tun Specific Heat: 0 Cal/gram per °C

No boil.  Just pour the contents into the carboy.


Poured 5 gallons of cider into a sanitized carboy along with 2 lbs of light brown sugar and 5 crushed campden tablets.  Let sit 24 hours to kill any residual yeasts.  Added yeast nutrient and pitched Wyeast smack pack. 

Primary: 30 days @ 68° F
Secondary: 210 days @ 64° F
Tasting Reviews
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