Wherever you live, I want you to get your hands on as many apples as you can…
The uglier the better. 😉
And it’s not to make applesauce or apple cinnamon muffins or cider donuts. (Though, please feel free to make all of those before fall is over!) It’s because you NEED spontaneously fermented sparkling apple cider in your life. Stat!
When those dark, cold winter days blow in… And when those yucky, wet spring days seem to drag on forever… You’ll be so thankful that you bottled up the best of the fall harvest — apples!
Spontaneously fermented sparkling apple cider can hardly be called a recipe. After all, it’s just 1 ingredient — freshly pressed apple cider!
The skin of unwashed, organic apples is teeming with microscopic organisms — tiny yeasts and bacteria that feed off the natural sugars in apple cider and turn it into a bubbly, sparkling, sweet-and-tart glass of fall flavor! No need to add sugar or spices!
Apple Cider Or Apple Juice… Which Is It?
Is there a difference between apple cider and apple juice? You bet there is!
Real apple cider is made from freshly pressed (or juiced) apples and is not filtered. So, when you’re fermenting your cider, you should see bits of brown sediment settling at the bottom of your jars or bottles.
On the other hand, apple juice starts as cider. Then it’s filtered and concentrated. Water is added back to it, and then it is pasteurized to be shelf-stable.
You CANNOT use pasteurized, bottled apple “cider” or juice from the grocery store for this process. It will not work. Furthermore, if you purchase any sort of shelf-stable product labeled “apple cider”, especially if sweeteners, spices, or flavors have been added, it is not real cider at all!
Traditional cider is raw and unfiltered. Once fermented to suit your tastes, it must be stored in the refrigerator or a very cold root cellar. To save refrigerator space, I have a friend who water bath cans her cider. Of course, it’s no longer raw or fermented after this, but it does remain unfiltered and is shelf-stable cider.
Now that we’ve got that cleared up… let’s ferment some cider!
Spontaneously Fermented Sparkling Apple Cider
The skin of unwashed, organic apples is teeming with microscopic organisms — tiny yeasts and bacteria that feed off the natural sugars in apple cider and turn it into a bubbly, sparkling, sweet-and-tart glass of fall flavor! No need to add sugar or spices!
Ingredients
- apples locally grown, if possible
- a juicer We use a neighbor's cider crusher/press, but you can totally do this without one!
- swing-top bottles and/or quart-size Mason jars
Instructions
First, juice (or press) the apples -- skin, stems, peels, and all!
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If you're using a cider press, you don't even have to worry about stray leaves or sticks because they'll be filtered out. As long as you're sure your apples are organic and have never been sprayed with anything, you don't even need to wash them first!
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If you're using a juicer, remove leaves and sticks before juicing, but don't worry about the skins, stems, or peels. Whether using a cider press or juicer, there won't be any leaves, seeds, or stems in the finished cider.
Transfer...
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the fresh-pressed cider to swing-top bottles or quart-size jars and close. Leave on your countertop for 2 to 4 days. (You can go longer, but the cider will lose most of its sweetness and become slightly alcoholic the longer it ferments.)
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As the yeasts and bacteria get to work eating the apple's sugar, they'll begin to release carbon dioxide, especially by the end of the second day. Make sure to check and burp your jars at least once a day! Once the apple cider tastes like you want and has the fizz (sparkle!) you like, transfer it to the refrigerator.
Recipe Notes
- Traditional cider is raw and unfiltered. Once fermented to suit your tastes, it must be stored in the refrigerator or a very cold root cellar.
By doing large batches of spontaneously fermented sparkling apple cider, you can enjoy this quintessential fall ferment throughout winter and spring!
Have you ever had homemade, sparkling apple cider?
Other Fermented Recipes
- Homemade Sauerkraut In A Stoneware Crock
- Simple, No-Pound Sauerkraut
- High Vitamin C Sauerkraut
- Homemade Kimchi: An Easy Korean Sauerkraut Recipe
- Old-Fashioned, Crunchy, Fermented Garlic-Dill Pickles
- Lacto-Fermented Carrot Sticks
- 5-Spice Apple Chutney {lacto-fermented!}
- Homemade Raw Apple Cider Vinegar Recipe
- How To Make Beet Kvass
- Lacto-Fermentation archiveshere at Traditional Cooking School
how to make it, store it, flavor it, SCOBY care, troubleshooting, and MORE!
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Sounds yummy!
Yum! I can’t wait to try this!
you said “as the yeasts and bacteria get to work”. are we to add yeast??
Nope! There is no yeast listed in the recipe. The apples have natural yeasts (and bacteria) on them, as long as they’re organic and you don’t over-wash them.
How do you keep it from “going too far”? If 2 to 4 days is all you need, how do you stop it from turning sour, or into alcohol? Does the refrigeration “stop” it?
Yes, refrigeration stops fermentation — as with any ferment (kraut, kombucha, kefir). After a couple of days, taste it and see if it’s the level of sweetness and fizz you like. If you want more fizz, go another day or two. Unless your house is really warm, it won’t begin to ferment into alcohol for at least a week, but most likely longer.
I wonder – does the canned cider retain its fizz?
Not really. It’s still tasty, but not fizzy or fermented after canning.
Wardee, I do not have a juicer… what about putting the apples in my Vitamin and then ferment??
Hi Renee! Sorry, but that won’t work unless you can figure out a way to strain the pulp. Whether using a cider press or juicer, the juice is pressed out of the apples. There is no pulp leftover.
How long would this keep in the fridge?
We’ve had a batch taste amazing after being in the fridge for almost a year. It was awesome!
I’ve had some last up to a year before we drank it.
Thanks for the reminder! I actually did this one time on accident, by failing to refrigerate “real” apple cider I had purchased at the farmer’s market. When I drank it, I was pleasantly surprised at the fizziness. It is so good!
What a happy accident!
The same thing just happened to me. I was wondering if I can keep adding a bit of it to fresh batches of cider to sort of “seed” it with the proper bacteria to keep making more. If so – do you know what ratio of fermented to fresh cider I should use? My hopeful experiment may have been thwarted, though, because one of my children actually stuck it in the freezer yesterday and I found the jug frozen solid! Keeping my fingers crossed it can be saved or recreated. It was PERFECT!
May I ask how long your friend water bath cans her cider?
May I ask how long your friend water bath cans her cider?
Yes! As long as the jar/bottle has a rubber seal to allow carbonation to build up!
It can be put in any size jars that have a sealing lid and/or swing top bottle.
Thanks. Answers my question. I have a few gallon jars but they were pickle jars, so I’m thinking they won’t work. Can’t wait to try this, this weekend. I’m excited.
awesome, cant wait
quick question please, I dont have a juicer, I wonder if with magical bullet blender would be okay even the apple juice will have pulp since its not a juicer, please advise, thanks
Hi, awesome
Wonder if I use the blender since I have no juicer, it will be a fruit pulped skinned juice, is that okay to ferment? or I have to remove the pulp and skin from the juice?
Thanks, please advise when u get the chance
Sebastian
What about bugs? Our neighbor gives us apples, but they are always wormy. I’m sure the extra protein is good for you but it sure doesn’t sound appetizing!
“Store bought sweet cider won’t work”? I beg to differ. I don’t know what kind of cider your stores sell, but around here we buy real apple cider from the store. If you leave it long enough it WILL ferment, “natural organic bacteria” or no. Apples is apples, and nothing is really sterile. I just finished a gallon of Cold Hollow cider that turned hard between now and Thanksgiving. It was delicious. Not the first time I’ve done it. Sometimes it seems to turn more to vinegar; it must depend on what organisms get into it. But any cider will ferment if you leave it sitting. It’s the nature of the beast. If it doesn’t just go plain bad, it goes hard. It doesn’t just stay static. And refrigeration doesn’t stop it. Mine turned in the fridge. Maybe cool temps slow the process down, but they don’t stop it. And if ancient Yankee tradition is correct freezing the cider makes it turn much more powerful (I admit I don’t know how that works, but it has been done that way for a long time in New England).
I learned this method from a bunker maniac. He would make the cider, and then freeze it. Removing the water, thawing, freezing. He did this thrice if I remember correctly. Brought the water content down, which raised the sugar concentrations. Then the yeast would feast again. Pretty strong stuff, akin moonshine.
In New England we called it
Apple Jack !
So this is a recipe for non-alcoholic cider, but leaving it to ferment longer will eventually make it alcoholic, is that correct?
Little research has been done on the effectiveness of apple cider vinegar for heartburn relief. Consequently, it is difficult to say how apple cider vinegar remedies heartburn. It appears that the acid content in vinegar somehow tells the stomach to stop producing more acid. Perhaps, in that way, apple cider vinegar is like the prescription medications that “shut down” the stomach’s acid pumps to stop heartburn.
So… I have been given about a gallon of apple juice from my Dad and it has already goen slightly fizzy so thinking of doing this. However another result from google says that it could cause stomach upsets…. I’m confused how it is safe… but also happy to find this recipe.
Can I use a food mill? Do you need the skins to remain?
Can you use pickle pipe lid tops so you don’t have to burp them? I get so nervous about “burping” – waiting to long and it building too much pressure (I’ve heard they can explode) or doing it to often. Just curious if the pickle pipe lids would work or if need to do a air tight lid like the mason jar top. Thanks!
Wondering if you have ever added cinnamon or spices to this recipe?
Tried this recipe and its really amazing.
I tried this recipe. Burped everyday for 4 days and found a thick layer of mold on top. I scooped it off and poured the rest through a sieve. Is it ok to drink?
GREAT to find this recipe on the web thanks
I also have been doing this for years.
i do add vanilla extract, spices and herbs (lemon verbena!!)
apple jack is potentially harmful to the body, if you go onto youtube you will catch up on the controversy.
I would like to know whether to let the sediment go to the bottom of the jug and not drink it (like w lees in wine making) or to keep swirling it in?
thanks for your response Lindsey