Prepare the Cider: Pour your fresh apple cider into a clean fermentation jug, leaving about 2–3 inches of headspace at the top.
Add Sweetener (Optional): Stir in sugar or honey if you’d like a higher alcohol content and slightly sweeter finish.
Add Yeast: Sprinkle champagne yeast (or ale yeast) directly into the jug. No need to stir.
Seal and Ferment: Attach the airlock (or balloon with pinhole) to the top of the jug. Store in a cool, dark place at room temperature.
Fermentation Time: Allow cider to ferment for 7–14 days. You’ll see bubbling in the airlock during active fermentation. Once bubbling stops, fermentation is complete.
Taste Test: Siphon or pour a little cider to taste. If it’s too dry, you can add a small amount of sugar or honey before bottling (just be cautious, as this may restart fermentation).
Bottle and Age: Transfer cider into clean bottles and seal tightly. Let it age for at least 2 weeks in a cool, dark place to develop flavor. Refrigerate before serving.
Serving and Storage Tips
