Hard Apple Cider 1 imperial gal (4.5 l) of fresh apple juice (no preservatives) adjust sugar content to desired level 1/2 tsp. pectic enzyme powder 1 tsp. acid blend 1/4 tsp. grape tannin 1/2 tsp. yeast energizer 2 campden tablets 1 packet all purpose wine yeast Crush and dissolve campden tablets in a cup of warm water and mix well with the FRESH apple juice in your primary fermenter. Let stand over-night. Mix in all other ingredients except yeast making sure everything is dissolved, then sprinkle yeast over top of juice and cover with plastic sheet and ferment 3 to 5 days. Rack (siphon) into secondary fermenter and attach air lock. Rack again in 3 weeks. When all fermentation is finished, rack into a clean vessel and add 2 oz of white sugar and gently stir well. (I usually put the sugar into a bit of water and dissolve it first by boiling it in the microwave) When sugar is well mixed, bottle and age 3 months. This will give you a crisp, carbonated hard cider. Note: The more sugar you add, the more alcohol you will get, but the longer it will take to ferment. I would recommend from 1/2 to 1 pound per gal/4.5 l and not more than 2 lbs.

1 gallon pasteurized apple cider 12 ounce can apple juice concentrate 1 cup white sugar Champagne yeast Pour out enough cider to make room in the jug for the concentrate and the sugar and the re-hydrated yeast. Mix thoroughly and put an airlock on it. Come back about a week later, check the gravity and if it bottoms out, prime it with 2 1/2 tablespoons of white sugar, then bottle it in two 2-liter plastic soda bottles. Let it condition for about a week and...enjoy!

I use this one, taken from: http://forevermore.net/rants/Food-Rants/Hard-Cider-Recipe.html You will need: * 1 gallon unfiltered apple juice (in a glass bottle) * 1 packet bread yeast (eg. Fleishman's or Res Star) 1 * 4-6 cups brown and/or white sugar * 1 party balloon (buy a pack -- sometimes they break) 2 1. Pour off a glass or so worth of apple juice and set it aside (you'll need some of it in a bit). 2. Put the sugar into a saucepan. More sugar means a sweeter cider, and more alcohol, darker sugar means a darker cider with a stronger flavor. I like about 4.5 cups, half dark-brown and half white sugar. 3. Add enough apple juice to the saucepan to dissolve the sugar over low heat. You shouldn't need more than half of the remaining cider. 4. Once the sugar is dissolved, let the mixture cool slightly, and pour it back into the bottle (use a funnel if you need to). The bottle should now be full of warm extra-sweet juice. 5. Toss in about 1/2 tsp of yeast (a yeast packet usually holds a little over 2 tsp, so don't throw the whole thing in), and top off the bottle with the juice you set aside in step 1. Leave a few inches at the top of the bottle -- don't let it get too full. 6. Wash the powdered anti-stick stuff out of the balloon, and prick it with a pin. Then place the balloon on top of the bottle. The pinprick will be enough to let air escape from the bottle, but not big enough to let any nasty bacteria back in. 7. That's it! Let this sit for 2-3 weeks. After 2-3 weeks, you will need to "rack" the cider. Racking is the process of siphoning the cider off the top of the lees (dead yeast). You can use a siphon if you want, but if you're careful, the 1-gallon bottle is small enough that you can usually just pour the good stuff off the top. Don't worry if you get a little lees along with the cider, since you have to rack it again, anyway. Replace the balloon (using a new one if necessary) and let the cider continue to ferment. Rack the cider again every 2-3 weeks until there is no more lees at the bottom of the bottle. The cider is drinkable at any stage, but it starts to get good at about 2-3 months, and excellent around 9 months (and so far, I've only seen it get better with age). Important: Please make sure that you do not reseal the juice bottle with its original lid until you are completely sure that there is no live yeast left. This kind of bottle was not made to handle pressure, and if you have any live yeast left over, you risk building up more pressure than the bottle can handle. Since the cap screws on stronger than the glass can hold, if it blows, you'll end up with sticky broken glass all over your kitchen (or wherever you chose to set your brew). Trust me, you don't want that.