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Scandinavian spruce cider served in a glass
Refreshing Scandinavian cider with spruce branches and apple

Scandinavian Spruce Tip Cider

Author: Flavelo
Recipes Vegetarian & Vegan Drinks
This drink evokes the cool, clean air of the Scandinavian forests. 'Foraging' has a great tradition in the region, so using tender spruce shoots is a natural way to flavour food and drink. The resinous, citrusy notes of the spruce harmonise surprisingly well with the sweetness of the apple, resulting in a truly refreshing, slightly sparkling drink.
🕒 Prep Time 20 mins
⌛ Total Time 20 mins
🍽️ Servings 6 servings
🔥 Calories 170 kcal
🌍 Cuisine Scandinavian

Ingredients

Equipment Needed

  • Large demijohn or fermentation vessel
  • Air lock (optional) or clean tea towel
  • Sterile swing-top bottles
  • Funnel
  • Fine sieve or muslin cloth

Allergen Information

⚠️ Sulphur dioxide

Instructions

1 ✓

Pour out a little apple juice, warm it up, and dissolve the sugar in it. Pour it back into the rest of the apple juice in a large, clean vessel.

Tip: The sugar provides food for the yeast, which produces alcohol and bubbles from it (fermentation).
2 ✓

Thoroughly wash the spruce shoots and lemon peel, then put them into the apple juice together with the cinnamon.

Tip: The waxy layer on spruce shoots may contain wild yeast, but for safety we use controlled fermentation with added yeast.
3 ✓

Sprinkle the yeast onto the top of the juice, let it rest for 10 minutes, then stir thoroughly.

Tip: Yeast needs time to 'wake up' and rehydrate before getting to work.
4 ✓

Cover the vessel with a clean tea towel and secure with an elastic band. Place in a dark place at room temperature for 7-10 days.

Tip: The tea towel allows gases to escape but protects the drink from dust and fruit flies. If you sealed it, the vessel could explode from the pressure.
5 ✓

Taste daily from day 5. If it is no longer too sweet and you can feel the fizz, strain it through a thick muslin cloth.

Tip: During fermentation sugar turns into alcohol, so the drink becomes drier (less sweet).
6 ✓

Fill into sterilised swing-top bottles, seal, and refrigerate for 2-3 days.

Tip: The cold of the fridge slows down yeast activity, 'puts them to sleep', so the flavours mature and clarify (settling).

Recipe FAQ

What pine can I use?
Use ONLY the light green, tender spring shoots of Norway spruce or Scots pine. Yew is poisonous and must be strictly avoided!
Why do I need to sterilise the bottles?
So that only the 'good' yeasts multiply and the drink doesn't spoil from unwanted bacteria.
Can it be alcohol-free?
If you only let it stand for 1-2 days, there will be barely any alcohol, it will be more like a fizzy soft drink, but full fermentation produces alcohol.

Ingredients

  • 2000 ml 100% Apple juice (preservative-free)
  • 100 g Granulated sugar
  • 2 handfuls Tender spruce shoots (washed)
  • 1 pc Lemon (yellow peel only)
  • 5 g Cider yeast or wine yeast
  • 1 pc Whole cinnamon stick