How To: Hard Apple Cider With Ginger and Lemon From Scratch(ish)

In this brewing and cooking video, a professional chef shows you how to make hard apple cider at home. To add some extra flavor to this recipe, we’re adding ginger, lemongrass, and agave syrup, but we start everything off with 60 pounds of apples that we crush using a fruit grinder and fruit press. We use whole uncut apples to give this cider a fresh flavor. Cider is a popular beverage in the United Kingdom and in the Republic of Ireland, but we encourage you to brew this no matter where you are. Hard apple cider is a great drink to enjoy during the fall months when the leaves are changing color and weather becomes a bit colder. Autumn is also apple season, so you should go apple picking with friends and make this beverage just like we did by following along with this tutorial and then sharing it with your family at Thanksgiving dinner. Hard apple cider is perfect with a turkey dinner, gingerbread, salads, and creamy pastas. Check out the resources below for brewing equipment (including the fruit press), a full recipe, and an article with 12 interesting facts about hard cider.

Full Recipe:
Brewing Equipment:
Fruit Crusher:
Cider Press:
12 Interesting Hard Cider Facts:



  1. Hey there brew guys & Gals what would be the effect on the hard cider if you were add about a pound of flaked malted barley to the mashing process and then went the procedure as normal. Then when ferment is finished dry hop with for about 5 mins or so with 2 oz. Lemon Drop or Citra.

  2. My family makes cider in Devon UK. You can get more juice out of the apples by agitating the pulp from the first press and re-pressing it. Add wood plates for extra pressure or add more pulp. Also, it’s much simpler to ferment it. Put it in a carboy or barrel with an airlock straight from the press. Apples begin to ferment from the natural yeast on their skin within a day. It requires no additives, just protecting from oxygen or you end up with apple cider vinegar. The juice could also be pasteurised and kept for longer in the fridge. Fermented juice is what we refer to as ‘cider’ (in American terms ‘hard cider’). To get it to be ‘scrumpy cider’ a certain amount of the cider will have been exposed to oxygen to increase the vinegar content and some people love it. This happens naturally over time due to natural exposure. Add sugar for sweetness prior to drinking (sweet/medium cider), or leave the yeast to ferment it out for a ‘dry’ cider. Increase alcohol by adding sugar and allowing continued fermentation. Our cider has won awards and is a regular feature at the Occombe Farm Beer Festival. Love the channel btw!

  3. Little bartender tip for juicing ginger. Run it through the juicer just like you did, but let the juice sit in a fridge for 12-24 hrs so that all of the starches and micro solids settle to the bottom. It will form a solid cake which will allow you to pour off the clearish juice.

  4. What is the difference between apple juice and cider?
    I only hear Americans refer to apple juice as cider, meaning soft cider. Elsewhere, it's apple juice.
    Ferment juice and it becomes cider. It's not cider without that process.

    Is there something obvious I'm missing regarding the naming, definition, classification?

  5. Cider, can't beat the proper stuff from the west country! (a.k.a scrumpy) Some great cider presses in Dartmoor btw. Oh and the leftover pressing make great pig feed 😉

  6. As soon as you threw it in the fermenting bucket you said that you were putting it into the fridge what the fuck you don't ferment in the fridge also you added barely any sugar to that 5 gallons of juice I add one cup of sugar for a half a gallon of hard cider

  7. I'm just getting into making hard cider, but here is what most brewers suggest:
    1) add suger, usually brown sugar, to the cider before fermenting
    2) add flaver when bottling, cinnamon, ginger, etc
    3) if you want it sweeter you need to backsweeten it, cider is usually dry

    Cool video, i'm really scouring the interwebs to find the recipe/method that i will like.

  8. Add potassium sorbate and back sweeten with frozen apple juice concentrate. 2 cans per 5 gallons. Also can add a little Ginger Juice. Add clarifier and keg in a week.

  9. How was the fermentation? I’m curious about nitrogen content of apple and bananas which is necessary for yeast to have good fermentation.

  10. You should mention that the apple cider one buys cannot have potassium erythorbate (preservative) in it. It will arrest fermentation. Commercial cider should just say pasteurized or unpasteurized. I use all natural heat pasteurized Rudy's cider which makes makes great hard cider. To each gallon I add 1 cup of white sugar, 1/8 tsp yeast nutrient, and a 1/2 tsp of cider yeast. When the fermentation lock slows to 4 parps per second I refrigerate with the cap loose. After 12 hours I tighten the cap. After 8 hours I end I end up with a mildly carbonated slightly sweet hard cider. I drink a glass of it with my evening meal. Better than wine, imo. I use plastic 1 gallon water jugs with screw tops and give about an inch of head space in the jug. You have to be diligent and release the pressure every day if you're not regularly taking a glass otherwise you end up with a bottle bomb. Of course you could always let the yeast work all the sugar out for a really dry cider but I prefer it slightly sweet and carbonated.

  11. Just made my first batch of cider! pineapple/apple cider. I also added agave to boost the fermentable sugars and I back-sweetened with agave as well, which is something u guys may have wanted to do to get a sweeter end result. I also bottled mine so hopefully I can get a carbonated end result with no bottle bombs!

  12. Why do Americans call it "hard" cider, it's obviously a liquid, and why do you add a bunch of shit into it? You wouldn't be drinking a raspberry and lemongrass lager, would you?

  13. So reconstructing your recipe, it looks like 3 lbs of ginger, cut and juiced. Top with cider to 5.5 gallons, add 23.5 oz blue agave nectar and… maybe a pound, pound and a quarter of bruised lemongrass?

    I won't repeat what others have already said about heating, campden tablets, pectin and pectic enzyme, etc.. I'll throw in on the yeast conversation, though. I've had success with D47 and 71B-1122 for ciders and cysors, but also use 1118. If I try your recipe here I'll probably go with the D47, but I've recently been reading about people using ale years like US-05 with great success. I might give that a go.

    Really like the content and experimental stuff… good channel.

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