how do i turn apple juice into cider?

Answer 1

+ First are you making or buying your apple juiced? If you are buying it you must get it without preservatives. If you are squeezing your own then this recipe will also apply:

Take a 1 gallon jug of (non-preservative) juice and remove the top.
take out about a pint so the juice goes to the edge where the bottle rounds up.
buy one apple and remove the skin and put it in the bottle
Buy a balloon and stretch it over the top.
Store the jug in a cool dark place 50 to 60 degree "F"
in about a week go and take the inflated balloon off and recap it. your CIDER is made and hard-end to about 3 or 4% ABV
(If you want it a little more flavorful add a pinch of cinnamon before Re-capping it)
Have fun and don't drink it all at once or you will be visiting the bathroom frequently.

Answer 2

I imagine you're trying to figure out how to make "hard cider", an alcoholic beverage, not just cider. "Cider" alone is only another type of non-alcoholic beverage.

To turn apple cider into hard apple cider, buy a gallon of apple cider from the grocery store. It's already packed in a sterile container.

Get two packages of active yeast out of the baking isle.

Pour a little of the cider out of the bottle. Add the two packages yeast and two cups granulated sugar. Replace the cap and shake and swirl the contents vigorously until they are well mixed.

After mixing, remove the cap and cover the top of the cider bottle with a large balloon.

Store this in a cool, dark place. The yeast will eat the sugar and produce two bi-products, carbon dioxide and alcohol.

Your cider will be completely fermented when the balloon expands and then deflates fully. Should take about two weeks.

Be careful with this stuff though. It is deceptively potent and the sugar content will give you a major hangover if you drink too much.

Brandon O'Dell
O'Dell Consulting
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Answer 3

For this you need an expert. When I moved into my house, which has a huge apple orchard, I had visions of an annual cider-making party where all my friends would come pick and then manufacture. It doesn't work like that: the apples (and you have to have the right varieties) must be left to get semi-rotted, and then put through a proper press - which are difficult to get - and various measurements of vital chemicals taken at various times in order to make sure that you get what you want.

So if you're contemplating a couple of bowls of apples and wondering about cider-making, I'm afraid the answer is Forget It. If you're the proud owner of an orchard, best to talk to a local farmer who makes their own cider and offer them the apples in return for a barrel or two at the appropriate time.

I'm assured that if you try it yourself you may - only may - live to regret it.

Answer 4

Some of the answers are halfway there.

The quick and dirty...you add yeast and let it ferment.

A little more detail:
Above all else, keeping everything you work with completely sanitized during the whole process will minimize the chance of adding something (bacteria or whatnot) that will cause it to go bad before it's done, or shortly after)

First, make absolutely sure that the juice you're using contains no "Sodium Benzoate"...it will kill the yeast and the whole attempt will be stopped before it ever starts.
Get yourself some brewing yeast from the local homebrew store...there's a ton of varieties out there, wine, ale, english cider...each one will have a subtle effect on the final outcome. Use one of the 99 cent dry yeast packets for the most inexpensive option. You don't want to use baking yeast as it will leave your cider tasting like sweaty monkey butt. It never settles out of the cider, so it will always taste "yeasty"
I use the 1 gallon glas jugs of apple juice, and it makes for a simple fermentor. From this jug, pour yourself a glass of juice...you can taste how sweet it is and decide if you want to add more sugar (to make the end a little sweeter and to raise the final alcohol content). It also frees up some room in the jug.
Now, put the cap on the jug and shake the crap out of it. This adds oxygen. There's no such thing as aerobic or anaerobic yeast. It uses sugar and oxygen to multiply, and when the oxygen is used up, it stops multiplying and starts making alcohol (again, way over simplified)...but multiplying at the beginning is desired. But, you want both to happen, so you need to keep the air out so no oxygen is added and so containants don't get in.
If there's any of your glass of juice left, boil it up in the microwave and leave it in there until it cools to room temperature (important) and *after* it cools, add half of the yeast packet...when it's all dissolved, pour the yeast-juice into your jug.
To keep the air out, you need an airlock. You can't just cap it. When the yeast begins doing its thing, making alcohol, it also makes CO2...with it capped tightly, your jug will explode, or the cap will blow off violently (I still have a mark on my ceiling from making this mistake). The easiest airlock is to put a balloon on the top of your jug...then put a pinhole in it...just one. The hole lets the gas out instead of inflating the balloon and possibly blowing off.

Then you let it sit for about 2 weeks.

Then you need to get another container sanitized (you can get the stuff to sanitize at the home brew store when you get your yeast) and you'll need to siphon out the fermented cider. You'll notice a bunch of sediment on the bottom of the jug and you want to take the clear (relatively) stuff off and leave the sludge behind.
You want to take the stuff you siphoned into the new container, put an airlock on that and let it sit for another 2 weeks or more.
You can take the sludge from the bottom and use it to make more cider...just make room for it in the next jug of apple juice, shake to aerate, toss it in, put the airlock on and repeat.

After the cider you've put into the second container (called secondary fermentation) has been sitting as long as you can stand it, you can taste it and bottle if you like.

If you don't have a home brewing supplier near you, one of my favorite online suppliers is http://morebeer.com

Answer 5

Basically, add yeast.

Yeast eats the sugar, and excretes alcohol.

So any fruit drink can be changed into an alcoholic one.


But it does get more complex than that.

There are aerobic yeasts and anaerobic ones. Aerobic needs oxygen, real ale and cider need this.
Wines and lagers use an anaerobic yeast and don't need oxygen to make the alcohol. They can produce more alcohol than the aerobic type.

Apart from sugar, yeast also needs other things to make it work. Just as we need vitamins.
Tannin is one.

I make wine and ale. Most will have tannin in, but some fruit don't. Strawberry wine is one example. To get the tannin, I add a cup of tea.
I have no idea whether apples have tannin, I have never made cider.

Answer 6

For a party or at the office, try hot cider.

Dump a half gallon or a gallon of apple juice in a crock pot. Add a few round slices of orange, with the peel on. Add a few cloves and a few sticks of cinnamon. Set it on low and wait until it starts to smell good.

Answer 7

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RE:
how do i turn apple juice into cider?

Answer 8

You cannot make real cider from apple juice, cider comes from the first pressing of apples, apple juice is from subsequent pressings.

Answer 9

Fermentation using yeast, either natural or commercially available ones meant for baking or brewing.

Seal the apple juice with any other juices you wish to add, in a sterile container and allow natural yeast to settle in or add baker's yeast, and seal the container, you can use cling wrap or special tapes to seal the container. Keep in a cool and dry place out of direct sunlight. Release the excess gas every few days if you must.

Answer 10

Apple juice is apple cider (but usually not filtered to remove the apple fines).

Do you mean apple vinegar? That is just cider left out to change the sugars to acids (or vinegar).