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Spiced cider served in a bottle
Swing-top bottle filled with golden homemade spiced cider

Homemade spiced cider

Author: Flavelo
Recipes Drinks
This is not a quick cocktail, but a game of patience, the result of which is your own sparkling, alcoholic apple cider. During the magic of fermentation, yeast turns fruit sugar into alcohol and bubbles, whilst spices permeate the drink. Real pride is when the bottle pops with your own cider!
🕒 Prep Time 30 mins
⌛ Total Time 14 days
🍽️ Servings 8 servings
🔥 Calories 140 kcal
🌍 Cuisine English

Ingredients

Equipment Needed

  • 2-3 litre demijohn or fermentation vessel
  • Airlock
  • Kitchen thermometer
  • Swing-top bottles for bottling
  • Sanitiser (e.g., Chemipro Oxi or Sodium Percarbonate)

Allergen Information

⚠️ Sulphur dioxide (may be a byproduct of fermentation)

Instructions

1 ✓

Sanitise all equipment thoroughly!

Tip: Wild yeasts and bacteria can ruin your work. (Hygiene).
2 ✓

Dissolve the honey in the lukewarm water (check with thermometer, max 35°C!), sprinkle the yeast on top, and let it prove for 15 minutes.

Tip: We call this rehydration. If it froths, the yeast is alive and working.
3 ✓

Pour the apple juice into the fermenter, drop in the spices (cinnamon, cloves, orange peel), then pour in the activated yeast.

Tip: Don't fill the vessel to the brim; leave 'headroom' for foaming.
4 ✓

Seal with an airlock, and place in a dark place at 18-22°C for 10-14 days.

Tip: The airlock lets CO2 out but doesn't let air and bugs in. When bubbling stops, primary fermentation is done.
5 ✓

Rack the cider (siphon off the sediment) into a clean vessel, mix in the priming sugar (approx. 10g per litre), then fill into swing-top bottles.

Tip: This sugar will ferment secondarily in the closed bottle, making it sparkling.
6 ✓

Age the bottles for another week at room temperature, then refrigerate.

Tip: After cooling, the process stops and the drink clears.

Recipe FAQ

The bottle exploded!
You put too much sugar in when bottling, or bottled too early when it was still fermenting. Always use a calculator and pressure-resistant glass!
It tastes vinegary.
It got oxygen or got infected. Cleanliness and a good airlock are most important.

Ingredients

  • 2 l Freshly pressed apple juice (preservative-free!)
  • 2 pcs Cinnamon sticks
  • 5 pcs Whole cloves
  • 1 whole Orange peel (dried or fresh, unwaxed)
  • 5 g Honey (for starting)
  • 5 g Cider yeast or champagne yeast
  • 100 ml Lukewarm water (35°C)
  • 20 g Granulated sugar (for bottling)