i heard theres a way to make your own alcohol with apple cider, anyone know how to do it?

Answer 1

You can visit a store that sells kits for wine and beer, or you can order the necessities online.

How to do it?

For beer and wine recipes you use different yeast and you may add hops to beer, but in both cases you need to check the sugar content and the kit will help. Wine has a higher sugar content than beer, and thus a higher alcohol content.

Cider usually is in between, just a bit higher in alcohol ocntent than beer.

You can choose the beer or wine instructions from this site:

http://www.homecraft.on.ca/instructions.htm

cider instructions are here:

http://www.leeners.com/cider.html


Please note the comment in the last one about not using store-bought cider, as it may contain preservatives, and could end up as junk, instead of fermenting.

Alcohol is generated by the action of the yeast as it works on dissolved sugar in the fruit juices. Pasteurization will kill existing yeasts, but it does not matter if your base stock is pasteurized if you are adding your own fresh yeast.

The concern is that the chemicals that may have been added may make a difference as they could inhibit or kill the yeast.

ALWAYS use fresh yeast...

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Answer 2

There are lots of recipes for hard cider. A few things to remember:
1) Don't use cider with added preservative. Paseurized cider is fine; it kills the yeasts but also kills the bacteria that can do a number on your GI tract.
2) Innoculate with a specialized cider yeast or just use champagne yeast. Bread yeast is bred to produce a lot of carbon dioxide and not much alcohol.
3) Keep all your equipment sanitary. Bacteria will almost always spoil the cider. Wild yeasts may or may not give you good cider.
4) If you want to be safe, go to your local homebrew shop and buy a kit.

Answer 3

You have already fouled up by using bakers' yeast rather than a wine or cider yeast. Even with the proper yeast, adding more will not do anything; the yeast reproduces to match its environment. Adding more sugar, however, might give you a stronger cider, although the yeast might not be able to survive it. After 2 weeks, rack (siphon) the cider off the dead yeast cells at the bottom. Give it another couple of weeks in a sanitized glass vessel.

Answer 4

Both previous answers are correct. Also it can be poured into a shallow pan and left uncovered to let the air-born yeasts ferment it, but depending on the yeast that land in it the taste can vary.
This is called hard apple cider, or just hard cider.

Answer 5

Yeah, get unpasteurized cider and add some brewers yeast or regular yeast if you aren't picky. Toss it in a dark closet for a month. Memories from high school...