Fermented Apple Cider (Non Alcoholic)
Often non alcoholic cider is simply a spiced apple juice so here we wanted to apply fermentation to create more flavour, natural carbonation and also add more probiotic bacteria to improve gut health and immune system as we head into winter where colds and flus are more abundant. By not cooking the apples and allowing the juice to ferment naturally, you create a sparkling cider that's bubbly, tangy, and refreshing!
Takes 6 days 30 minutes
Serves 10
Ingredients
- 20 apples 2kg approx
- 1-2 cinnamon sticks optional for flavor
- 1 tsp ground clove
- 1 x 5cm cubed piece of fresh ginger with skin on
Instructions
Juice the apples:
- Juice 16 of the apples ensuring to leave 4 full apples for fermentation. Finely dice the ginger keeping the skin on. Roughly chop the remaining 4 apples leaving the skin on.
Begin Fermentation:
- Pour the apple juice into a large, clean fermentation vessel (like a glass carboy or a fermenting bucket) and add the spices if you are using along with the chopped ginger and chopped apple. Leave about 10-15% headspace for bubbling during fermentation. There will be wild yeast on the apples and ginger which will start the fermentation process.
Fermenting Process:
- Let the juice ferment at room temperature (ideally around 18-22°C or 64-72°F) for 3 days, depending on how dry or sweet you want the cider. Taste periodically to check progress. The longer you leave to ferment the less sweet or dryer it will become
Secondary Fermentation (for Sparkling Cider):
- After the 3 days transfer the cider to bottles or bottles of choice, leaving a little room at the top of each bottle.
- Seal the bottles tightly and let them sit at room temperature for 2-3 days for secondary fermentation. The yeast will consume the natural sugars and produce CO2, naturally carbonating the cider. Make sure to burp them daily to release excess gas. To burp them just open the lid for 1 second to release any extra carbonation and close the lid again.
Chill and Serve:
- After 2-3 days, once you are happy with the degree of carbonation or degree of fizziness refrigerate the bottles to slow down fermentation. Let the cider chill for a day or more before serving.