I know a lot of people who make wine, cider and beer in their closets. I naturally gravitate to people who are seriously into the DIY culture. Making fruit juice cider is the easiest way to make homemade alcohol.
Simple homemade alcohol
Normally alcohol production requires sterilization, precision and large vats of fermenting liquids. Depending on what you want to make it also involves a small chemistry set of sulfite, ph testing strips, a hydrometer, etc.
This simple recipe for fruit juice hooch only requires a bottle of juice and a packet of Champagne yeast (which can be found for cheap at most wine making stores.)
There are only a few tips and tricks for easy homemade fruit cider:
- Add the packet of yeast directly to the bottle of juice, so you don’t have to worry about sterilization.
- Make sure the juice is preservative free (see the example below.) Preservatives will either stop the yeast or slow down the fermentation.
- Use juice that comes in a glass jar because the metal-plastic-wax interiors might be affected by the fermentation. If you want to use tetra pak juice, then transfer it to a very clean bottle for fermenting.
- It’s important to keep out unwanted yeasts and bacteria. Airlocks (affiliate link) are cheap and easy, just buy a bung that fits the juice jug (see below.) Alternatively, you can make real hooch by using a balloon with a single pin hole pricked in it. The pin hole will allow CO2 to escape without letting anything in.
Fruit Juice Cider
It’s easy to make cider from a bottle of fruit juice. This simple homemade alcohol is a sweet and sparkling cider that is so much better than Grandpa’s hooch. All you need is a bottle of juice and a packet of yeast.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1 gallon 1x
- Category: Beverage
- Method: Fermented
Ingredients
- 1 gallon of 100% fruit juice (preservative free)
- 1/4 tsp champagne yeast (1/4 package)
- 3 tbsp sugar (optional, see notes)
Instructions
- Pour out 2 oz of juice from the bottle (to prevent overflow during the fermentation process).
- Sprinkle the yeast into the juice bottle. The yeast should start to hydrate and activate immediately.
- Top the bottle with an airlock. Agitate the bottle slightly to make sure the yeast is mixed in.
- Place the bottle somewhere dark to ferment for 3 to 5 days. A closet or a kitchen cupboard is perfect.
- After 5 days, remove the airlock and replace the original cap.
- Store the jar in the fridge to finish fermenting.
- Every few days open the cap to release the build up of pressure in the bottle. The cider is finished when it is sparkling and tastes good. This is really a matter of personal preference, so taste it every 2-3 days. It will become less sweet and more alcoholic as time goes on.
Notes
- Choose a clear fruit juice, like grape, apple or pear. Don’t try this recipe with orange juice or pineapple juice because it causes the yeast to become stringy and it doesn’t ferment as well.
- Without any added sugar, the maximum potential alcohol content of most juices is around 3%. Adding sugar increases the potential alcohol content. Adding 3 tbsp of sugar will increase the alcohol levels to around 5%. However, the original sugar content of your juice will also make a difference.
- If you don’t add sugar, cap the juice after 3 days to ensure you have enough sugar to carbonate the drink. Otherwise, let it ferment for 5 days.
- If you want a dry, wine-like hooch, keep fermenting until the airlock stops bubbling. The resulting hooch won’t be sweet or carbonated.
Keywords: alcoholic, quick, easy, cider, wine, grape, cranberry, pear, apple, pomegranate, hooch, spring, summer, fall, vegan, gluten free, cheap, affordable
How much fruit juice? Just ‘bottle of fruit juice’ doesn’t say enough! 8 oz., 16, 32, 64? If it doesn’t matter, please be more specific about That! Thank you
You could use anywhere from a 32 oz bottle up to 4 gallons of juice! The yeast might be a bit faster with a smaller amount of juice, but they will consume all the sugars either way.
Hey, i was wondering, if i use a 64 oz bottle of juice, would i need to use 2 oz of yeast? and what brand?
Im new to fermenting and could use all the help i can get
Half a package of yeast should be enough. I just sprinkled yeast into a bottle of apple juice, should have apple cider in about 2 weeks time. I use Levain champagne yeast. I do recommend an airlock over the balloon. Just get something that will fit in the mouth of your juice jug. They only cost about $1. Good luck!
you say 1/4 TSP (1oz) of yeast big difference could you tell me
Sorry, typo. I’ve fixed it.
what if you dont have an airlock? what would happen if you cap it straight away?
It would over carbonate and potentially break the bottle. Even flip-top bottles won’t be able to handle the initial ferment. You can also use a balloon. Give it a good rinse (to remove the talc from the inside). Then poke a single hole in it with a needle. Stretch the balloon over the mouth of your jug. It will act as an airlock for you… letting the gas escape from the hole.
Good luck!
Hi just wany to ask i did the pricess as described but juice looks milky and does not ot taste the same also have residue at bottom. . Can i drink it like that.
Hi, The residue on the bottom is typical. It’s the yeast that is fallen out of the ferment. You’ll want to leave that behind when you bottle it. The flavour will change. It will be sparkling and less sweet. It should taste like cider.
I’m concerned about the milkiness. What type of juice did you use? Juices like orange, pineapple or smoothie juices go cloudy because of how they react with the yeast. If you used a clear juice (apple, grape, etc.) and you have cloudiness, then I would be concerned about contamination and wouldn’t drink it. Alternatively, you could wait a few days and see if more yeast drops to the bottom. Maybe it was just a really active ferment with a lot of yeast. Good luck!