Hard Cider

Im tryin to find a easy way to make hard cider from stuff i can buy from a grocery store, but i cant find a method for doing so. Anyone know how to ?

[newb]

Steps in Making Hard Cider

1.
Secure apple cider without preservative. Most apple cider for hard cider should be a blend of 3 or more varieties.
2.
Fresh cider should be in clean containers. Wooden barrels make the best hard cider as the wood breathes and gives the cider proper aging.
3.
To the cider add 1lb. of sugar per gallon for a dry hard cider (not sweet) or 1 1/2 lbs. for a sweet drink. Honey can be substituted for sugar on a pound per pound basis. Sugar and honey should be dissolved by warming some cider and mixing the sugar and honey until completely dissolved; then mix with the cider.
4.
Natural yeast in the juice will ferment the sugar to alcohol. Yeast need not be added, although it can without any problem. Some fermentation processes call for killing all the yeast in the pure cider with sulfur dioxide, waiting 24 hours and then adding wine yeast. For the homeowner this is not necessary.
5.
Put air lock on container and keep at 60-70F for a couple of months. Lower temperatures take longer for product to change from sugar to alcohol.
6.
After 2 months the juice should be decanted off (siphoned out of the container), the container washed, and the juice put back into the container. Do not use siphon hose closer than 4" from bottom of container as this is where all the sediment is resting.
7.
After decanting, store at 40 - 60F in a wooden barrel and wait for proper aging -- 6 months to 6 years, depending upon desires.

[The STE]

easier way:
Get some regular type cider. Then, rub its penis.

[gren]

what abou the girl cider?

[The STE]

*shrug* rub its nipples?

[gren]

Raja naba dua gola Wookie nipple-pinchy!

[DraculaInDallas]

Originally posted by newb
Steps in Making Hard Cider

1.
Secure apple cider without preservative. Most apple cider for hard cider should be a blend of 3 or more varieties.
2.
Fresh cider should be in clean containers. Wooden barrels make the best hard cider as the wood breathes and gives the cider proper aging.
3.
To the cider add 1lb. of sugar per gallon for a dry hard cider (not sweet) or 1 1/2 lbs. for a sweet drink. Honey can be substituted for sugar on a pound per pound basis. Sugar and honey should be dissolved by warming some cider and mixing the sugar and honey until completely dissolved; then mix with the cider.
4.
Natural yeast in the juice will ferment the sugar to alcohol. Yeast need not be added, although it can without any problem. Some fermentation processes call for killing all the yeast in the pure cider with sulfur dioxide, waiting 24 hours and then adding wine yeast. For the homeowner this is not necessary.
5.
Put air lock on container and keep at 60-70F for a couple of months. Lower temperatures take longer for product to change from sugar to alcohol.
6.
After 2 months the juice should be decanted off (siphoned out of the container), the container washed, and the juice put back into the container. Do not use siphon hose closer than 4" from bottom of container as this is where all the sediment is resting.
7.
After decanting, store at 40 - 60F in a wooden barrel and wait for proper aging -- 6 months to 6 years, depending upon desires.

LMAO!!!!!! Newb, you old fucking bootlegger you :D
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[Hate_Breeder]

Cider+Alcohol=Hard Cider...