Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts
Spiced cider served in a bottle
Aromatic and special homemade spiced cider served in a bottle

Homemade Spiced Hard Cider

Author: Flavelo
Recipes Drinks
This isn't a quick cocktail but a game of patience resulting in your own carbonated, alcoholic cider. Through the magic of fermentation, yeast converts fruit sugar into alcohol and bubbles while spices permeate the drink. True pride when the bottle pops with your own cider!
🕒 Prep Time 30 mins
⌛ Total Time 14 days
🍽️ Servings 8 servings
🔥 Calories 140 kcal
🌍 Cuisine English

Ingredients

Equipment Needed

  • 1/2 Gallon Glass Jug or Fermenter
  • Airlock
  • Kitchen Thermometer
  • Swing-top Bottles for bottling
  • Sanitizer (e.g. Star San or Sodium Percarbonate)

Allergen Information

⚠️ Sulfites (natural byproduct of fermentation)

Instructions

1 ✓

Sanitize all equipment thoroughly!

Tip: Wild yeast and bacteria can ruin your work. (Hygiene).
2 ✓

Dissolve honey in warm water (check with thermometer, max 95°F!), sprinkle yeast on top, let bloom 15 minutes.

Tip: This is rehydration. If it foams, yeast is alive and working.
3 ✓

Pour apple juice into fermenter, toss in spices (cinnamon, cloves, orange peel), then pour in yeast starter.

Tip: Don't fill vessel to brim, leave 'headspace' for foaming.
4 ✓

Seal with airlock and place in dark, 65-72°F place for 10-14 days.

Tip: Airlock lets CO2 out but keeps air and bugs out. When bubbling stops, primary fermentation is done.
5 ✓

Rack cider (siphon off sediment) into clean vessel, stir in priming sugar (approx 1 tsp per bottle), then fill swing-top bottles.

Tip: This sugar ferments secondarily in closed bottle, creating carbonation.
6 ✓

Age bottles 1 more week at room temperature, then refrigerate.

Tip: After chilling, process stops and drink clarifies.

Recipe FAQ

Bottle exploded!
You added too much sugar at bottling, or bottled too soon while still fermenting. Always use a calculator and pressure-safe glass!
Tastes vinegary.
Got oxygen exposure or infection. Cleanliness and good airlock seal are paramount.

Ingredients

  • 1/2 gallon Fresh Pressed Apple Juice (Preservative-free!)
  • 2 pcs Cinnamon Sticks
  • 5 pcs Whole Cloves
  • 1 pc Orange Peel (dried or fresh, untreated)
  • 1 tsp Honey (for starter)
  • 1 packet Cider Yeast or Champagne Yeast
  • 1/2 cup Warm Water (95°F)
  • 1 tbsp Granulated Sugar (for priming)