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You are here: Home » Food Preparation » Spontaneously Fermented Sparkling Apple Cider {fall’s easiest ferment!}

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Spontaneously Fermented Sparkling Apple Cider {fall’s easiest ferment!}

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Spontaneously Fermented Sparkling Apple Cider {fall's easiest ferment!} | Wherever you live, I want you to get your hands on as many organic apples as you can... the uglier the better... so you can make spontaneously fermented sparkling apple cider! Fall's easiest ferment requires only fresh-pressed cider and a glass container! It's so easy! | TraditionalCookingSchool.com

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!

Spontaneously Fermented Sparkling Apple Cider {fall's easiest ferment!} | Wherever you live, I want you to get your hands on as many organic apples as you can... the uglier the better... so you can make spontaneously fermented sparkling apple cider! Fall's easiest ferment requires only fresh-pressed cider and a glass container! It's so easy! | TraditionalCookingSchool.com

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!

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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!

Course Beverage
Author Lindsey Dietz

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!

  1. 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!

  2. 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...

  1. 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.)

  2. 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.

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?

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Allergy Friendly Beverages Drinks & Smoothies Drinks & Smoothies (Gluten-Free) Fermenting & Culturing Food Preparation Fruits & Vegetables Recipes

Lindsey Dietz

About Lindsey Dietz

Native Texans, Lindsey and her family now live in the northern Minnesota wilderness on their dream property, where they are attempting to raise chickens and a few of their own veggies. In her free time, she enjoys food photography, flipping through cookbooks, and tackling home improvement projects. She also serves on the board of her local food co-op. Lindsey has dedicated much of her time over the past several years to unlearning conventional practices and implementing Traditional foods and natural remedies in her home. This has radically changed her and her family's health. Lindsey now loves to share her knowledge and recipes through her blog All The Nourishing Things and her eBooks: Nourishing No-Bake Treats and Sweet Without Sugar.

Reader Interactions

Comments

  1. AvatarMartha says

    October 7, 2017 at 10:13 am

    Sounds yummy!

    Reply
  2. AvatarRaia Todd says

    October 7, 2017 at 1:31 pm

    Yum! I can’t wait to try this!

    Reply
  3. Avatardan says

    October 7, 2017 at 5:44 pm

    you said “as the yeasts and bacteria get to work”. are we to add yeast??

    Reply
    • Lindsey DietzLindsey Dietz says

      October 9, 2017 at 9:31 pm

      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.

      Reply
  4. AvatarAnna says

    October 8, 2017 at 1:55 am

    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?

    Reply
    • Lindsey DietzLindsey Dietz says

      October 9, 2017 at 9:15 pm

      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.

      Reply
  5. AvatarPatti says

    October 8, 2017 at 10:05 am

    I wonder – does the canned cider retain its fizz?

    Reply
    • Lindsey DietzLindsey Dietz says

      October 9, 2017 at 9:33 pm

      Not really. It’s still tasty, but not fizzy or fermented after canning.

      Reply
  6. AvatarRenee Gagnon says

    October 8, 2017 at 12:03 pm

    Wardee, I do not have a juicer… what about putting the apples in my Vitamin and then ferment??

    Reply
    • Lindsey DietzLindsey Dietz says

      October 9, 2017 at 1:36 pm

      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.

      Reply
  7. AvatarSheryl Henrickson says

    October 8, 2017 at 7:34 pm

    How long would this keep in the fridge?

    Reply
    • Lindsey DietzLindsey Dietz says

      October 9, 2017 at 9:12 pm

      We’ve had a batch taste amazing after being in the fridge for almost a year. It was awesome!

      Reply
    • Lindsey DietzLindsey Dietz says

      October 9, 2017 at 9:32 pm

      I’ve had some last up to a year before we drank it.

      Reply
  8. AvatarAndrea says

    October 9, 2017 at 12:46 pm

    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!

    Reply
    • Lindsey DietzLindsey Dietz says

      October 9, 2017 at 8:58 pm

      What a happy accident!

      Reply
  9. AvatarKim says

    October 9, 2017 at 7:06 pm

    May I ask how long your friend water bath cans her cider?

    Reply
  10. AvatarLisa Magoulas says

    October 9, 2017 at 7:32 pm

    May I ask how long your friend water bath cans her cider?

    Reply
    • Lindsey DietzLindsey Dietz says

      October 9, 2017 at 8:58 pm

      Yes! As long as the jar/bottle has a rubber seal to allow carbonation to build up!

      Reply
    • Lindsey DietzLindsey Dietz says

      October 9, 2017 at 8:58 pm

      It can be put in any size jars that have a sealing lid and/or swing top bottle.

      Reply
      • AvatarLisa Magoulas says

        October 10, 2017 at 7:35 pm

        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.

        Reply
  11. AvatarSebastian Burd says

    January 12, 2019 at 1:27 pm

    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

    Reply
  12. AvatarSebastian Burd says

    January 13, 2019 at 6:29 pm

    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

    Reply
  13. AvatarJulie says

    June 12, 2019 at 8:20 am

    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!

    Reply
  14. AvatarKel says

    December 11, 2019 at 9:16 pm

    “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).

    Reply

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