I’ve been brewing cider for so long that I’ve begun to get lazy. It is still delicious, so I am going to share my lazy method with you.
- A jug – preferably glass, but plastic is fine. Make sure it has a lid and can be made airtight. You’ll save the lid for later. I usually use the jug that the juice comes in.
- A bung that fits and an airlock. (This one is a good bet: 3 Piece Econo-Lock with Carboy Bung (Set of 2))
- About a half tablespoon of ANY live yeast – Champagne or Epernay II yeasts will taste better with a fruit beverage, but even baking yeast will work. (This one should get a good result: Red Star Champagne Yeast (10 Packs) Dried Yeast)
- Enough juice to fill the jug about 5/6ths of the way.
- A lid for the jug.
- Some sugar – about 7 tablespoons of sugar per gallon of cider.
Here’s what you do:
- Unless you are using the container the juice came in, fill your jug about 5/6ths of the way full.
- Put in all of the yeast.
- Put the bung and airlock on.
- Fill the airlock with alcohol, water, or whatever liquid you have lying around that won’t grow mold.
- Put it in a dark location at room temperature.
- Wait about three weeks, or until bubbling is almost totally stopped.
- Add the sugar – expect a HUGE foam up, so keep the cap in hand after adding the sugar so you can close it up before it sprays everywhere. If you are afraid of the possibility of the huge mess, you shouldn’t be reading the lazy cider method. You should be reading this: Brewing Cider (Vegan Unless You Use Honey).
- Keep it capped and let it sit for another two weeks.