Homemade Apple Cider

As far as recipes go, this was very easy and I started to follow it exactly this first time, but then I added more water because I thought it needed it, then added extra apples after the first hour because I felt I added to much water for it to taste good. LOL I cut back on the allspice by 1/4 tsp. Wasn’t too sweet or too plain or too spicy at all. It was very labor intensive when I got to the final strain though. I used a food mill the first time, then a fine mesh sieve and still had to squeeze it through cheesecloth to get it where I wanted it. Bonus was all the extra from the sieve and cheesecloth became applesauce by adding in extra sugar and cinnamon to it! I got about 3/4 of a gallon from this recipe and while I’m not a cider person, I really like this, it is very pleasant. I’d make it again, just not too soon as it too me about 6 hours from start to clean up.

This recipe was great. My family doesnt like super sweet amd our apples were sweet so i reduced the sugar to 1/2 cup ( i figured i could add more at the end if it wasnt sweet enough but i cant take it away if its too sweet) and the allspice to 1 tsp. I omitted the cinnamon due to a family members allergy. This cider turned out fabulous, it was easy to make. This cider made my home smell wonderful and is so delicious cold or slightly warmed. I would recomend that you strain twice with a strainer then once with cheesecloth i got 2 -16 oz bottles of cider from 11 apples. I used a variety of apples mostly from my fridge that were starting to wrinkle. Use the leftover cooked down apples to make apple sauce or apple butter. This recipe is a keeper and ill pop some in my freezer for sore throat season.

First, the flavor is amazing. It’s definitely sweet and syrupy. The problem I had was that it reduced so much that I had to turn off the stove an hour early to save any of the liquid. I was only simmering it on low and was only left with about 6 ounces. We ended up using as a syrup for waffles and it was delicious! I’m not sure what happened…

I made half a batch and added about 10 whole cloves and several cinnamon sticks since I like it spicier. I filled a pitcher with the half batch. It was pretty good.

I had a bunch of apples and decided to make apple cider. This recipe was pretty useful for a basic structure of how to make it. I follow my gut alot while cooking and used alot less sugar and alot more cinnamon and no allspice because we didn’t have any. I also checked on it alot while simmering and it evaporated very much so I added water along with more sugar and cinnamon. The end result was very delicious apple cider.

This was fantastic!!! We had some apples that were going to go bad, so I quartered them up and followed another cooks idea to toss the whole thing in a crock pot. Simmered away on high for a couple hours, then cruised it to low. Strained it and it was wonderful. I cut back the sugar by 1/4 cup.. and it was perfect!

Had a bunch of apples sitting around that was going to go bad soon, so I made this! It was way better than the store bought kinds. Amazing! Will definitely make again if I have an excess of apples. And for the person who commented this isn’t cider, fresh apple cider is not supposed to be alcoholic. Hard apple cider is fermented from fresh apple cider. Hope this helps!

Never made cider before but I had a ton on homegrown apples (champagne&yellow delicious) so I decided to try something new. I had already canned applesauce and froze bags of apples for apple pies. I did this recipe exactly as written but instead of allspice I added 2 teaspoons ground cloves. I don’t like allspice. The cider was excellent, but it doesn’t make that much after cooking for 3 hours. Make sure you have a tight lid and just simmer last 2 hours. About 2 quarts if you add a little more water the last hour of cooking. I’ll double the recipe next time. I took the pulp that was left over and made spiced apple butter spread which I canned. I didn’t even have to add any additional spice. Great recipe!

Great taste, and the house smells amazing while it’s cooking. Definitely best when warm. I had less apples (but they were big), so I guesstimated the amounts, and was a little heavy-handed with the spices. The resulting cider is a little syrupy, but I assume straining with cheesecloth would have solved that problem (I didn’t have any). I’m going to follow another review and use the leftover pulp in apple butter, another new experience. Great winter activity!

Simple, easy and everyone loved it. A little thick but not by much. When I bought the store brand I was surprised to see it taste just like the store bought brands will def make again.

Delicious.

I used Cloves instead of AllSpice because I just did not have any in the spice rack. Turned out tasty.

I just made this recipe, it turned out great, I like it. I’m used to having hot cider made from the packets so I was surprised when it didn’t take as sweet as that, but I really like it.

i love it this is one of my son’s favorites

I loved it! We went to the orchard and picked apples, unfortunately we were confined to only two breeds of apples. This made it less sweet than some I have had but still wonderful! I followed it exactly as written, but it was a lot of work. I’m going to can some of it seeing as I doubled it an got more than a gallon.

Taste-wise this was a very good recipe. The cider was perfectly spiced with such a simple ingredient list! Reflective of some other reviews, what I found troublesome was the quantity of cider. After my initial one-hour boiling period, I already had lost more than half of my water. Trying to be true to and keep my faith in the original recipe, I did not add more and I covered to simmer on very low heat. After two hours, I had less than ONE cup of cider and it was very sweet and strong. So, I ventured off of the original recipe and added the expected serving in water to my original pot with all of the original contents and the cider that had been created. I simmered on low heat for about an hour again and ended up with enough cider for the family. Still very tasty, still very spiced and no “overdone” or burnt sensation. I would recommend adding water to taste and desired volume after the initial recipe.

I put all the ingredients into a crock pot. Set it to low and it cooked for 12 hours while I was at work. Came home and the whole place smelled like fall. I served it with bourbon. Highly recommend that last step.

homemade cider from our trees canned for Christmas. It’s going to be good!

The original recipe would have been like 3 stars max. I however think that with my changes it’s a 100 star recipe. We have a red crab apple tree and used 10 cups of those and covered them in water added 2 cinnamon sticks 1 teaspoon nutmeg and 3 cloves. Along with 3/4 cup sugar. I covered the pot, got it to a boil then put it all the way on low for 2.5 hrs approximately. Then can e and checked it and it was super watered down and had no real favor. So I added another teaspoon nutmeg, another full cup sugar 3 more cloves and 3 tablespoons black tea. Then left that for maybe 10 to fifteen minutes and came back to check. It was the most amazing thing I have ever had. It wasn’t as sweet as apple cider so whoever complained about it being to much sugar, I had to add more and I do not have a sweet tooth. So add a lot more spices throw in some tea and more sugar. Do not put the tea in at the beginning though, it will become bitter.

This recipe is fantastic for cider, and mine’s never come out bad. I use 7 jonagold apples, 2 honeycrisp, and 1 granny smith. Gives it a flavor that is nicely rounded and deliciously crisp. Also, if you wanna go an extra step, shave the skin off and cut the core out to get applesauce after!

Mine turned out well but I would agree with some other reviewers suggesting to add more apples for a stronger flavour.