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The only thing that might make it more complicated is that commercial cider is sweet, because they add sugar back in. Homebrew cider will usually (but not always) ferment out to be very dry. So you either need to stop fermentation before that happens (campden tablets etc) or else add sugar back in, assuming you want a sweeter cider.

If you prefer a dry cider like I do, then you are good to go with apple juice and yeast..

"Saruman":2kttbhhd wrote: The only thing that might make it more complicated is that commercial cider is sweet, because they add sugar back in. Homebrew cider will usually (but not always) ferment out to be very dry. So you either need to stop fermentation before that happens (campden tablets etc) or else add sugar back in, assuming you want a sweeter cider.

If you prefer a dry cider like I do, then you are good to go with apple juice and yeast..[/quote:2kttbhhd]

I actually hate the likes of Bulmers (which I presume is on the sweeter side of things) - I'd prefer lager or stout - but I wanted to make my own cider to see what it was like. Hopefully I'll be able to make a type to my liking, because even the smell of the general stuff would turn my stomach!

Thanks for the tip, Saruman.

hello from north county dublin. <!-- s:P --><img src="{SMILIES_PATH}/icon_razz.gif" alt="" title="Razz" /><!-- s:P -->

this cider thing intrests me i may give it a go.

If you want a super dry cider, I have heard that Champaign yeast will work out the best.

yea a friend of mine borrowed some equpipment demis,airlocks and such to make some cider from apples he had and i told him to pick up some champaign yeast that a holland and barrett type shop in swords happend to have to give it a try and i must say it was lovely. it was very dry and had a definite chapagine caricture.

If you go to make TC (turbo cider) I would reccomend you add a mug of very strong tea (no milk obviously, maybe 3 t bags)it will add tannins and greatly improve your cider