This simple fruit juice cider was my first attempt at home brewing. It’s a sparkling and flavourful cider that is so easy to make that it is still one of my favourite recipes.
A Simple Recipe
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 cider only requires a bottle of juice and a packet of Champagne yeast (which can be found for cheap at most winemaking stores.)
There are only a few tips and tricks for making hard fruit juice 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 can stop the yeast from multiplying and slow down the fermentation.
- Use juice that comes in a glass jar because metal, plastic or wax interiors can deteriorate during 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 are cheap and easy, just buy a bung that fits the juice jug (see below). Alternatively, you can make real fruit juice hooch by using a balloon with a single pinhole pricked in it. The pinhole will allow CO2 to escape without letting anything in. Just be sure to wash the balloon first to get rid of the talc.
Bottling Fruit Juice Cider
This recipe provides the simplest method for finishing fruit juice cider. That’s because it’s designed for beginners, who might not have the sanitation supplies nor bottles for proper bottling.
Simply putting the cap back on the juice bottle will work! However, it won’t allow the cider to fully carbonate.
Here are the additional steps required to prime and bottle the fruit juice cider. If you want more details about any of these steps, check out my basic homemade cider how-to guide.
- Prime the carbonation by mixing a 1/8 cup of white sugar in 1/4 cup of boiling water. Stir to dissolve the sugar. Then mix the sugar-water into the cider.
- Use either flip-top beer bottles or plastic pop bottles. Sterilize the bottles and the siphon.
- Fill the bottles, leaving all sediment at the bottom of the juice jug.
- The bottled cider will need to ferment at room temperature for another 1-2 weeks until it is carbonated. Then store the cider in the fridge and enjoy within 2 months. Because this recipe is a sulfite-free recipe the cider is not shelf-stable and will continue to ferment, even in the fridge. So if you like sweet cider, drink it within 1 month.
Fruit Juice Cider
It’s easy to make cider from a bottle of fruit juice. This simple recipe results in a sweet and sparkling hard cider that is so much better than Grandpa’s hooch. All you need is a bottle of juice and a packet of yeast for this type of homemade alcohol.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1 gallon 1x
- Category: Beverage
- Method: Fermented
- Cuisine: American
- Diet: Gluten Free
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 2 oz of juice out of the bottle (to prevent overflow during fermentation).
- Sprinkle the yeast and sugar 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. Alternatively, bottle the cider for proper carbonation. See the section above for more details.
- 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 clear fruit juices, 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 won’t ferment as well.
- Without any added sugar, the maximum alcohol content of most juices is around 3%. Adding sugar increases the potential alcohol content. For example, 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. Here is my post on how to use a hydrometer to accurately measure alcohol content.
- 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.
- See the section above for information on how to ferment using a balloon instead of an airlock.
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!
Depending on acidity, you would need between 1-3 grams of yeast. A packet of champagne yeast is 5 gram which is sufficient to ferment up to 4 gallons but it takes considerably longer.
For cider and grape juice, I use 1-1.5 grams of yeast (about 1/8 of a teaspoon). For cranberry wine, I up the ratio to 2.5 grams of yeast.
As to the balloon vs airlock, I’ve tried both – the airlock is much simpler and less messy and reusable. I put a little bit of alcohol into the airlock instead of water to be sure no bacteria or mold gets in.
Interesting. The alcohol in the airlock is a great idea. Thanks for sharing!
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!