It's not beer and it's not wine, but making hard apple cider is always fun. You can do it the old fashioned way by pressing the apples or you can purchase the apple cider. If you purchase the cider, just make sure that there are no preservatives in it. Personally, I buy the apple cider from a local fruit market. The recipe I found is from Sallys-Place.com and will make a 5 gallon batch. There is also an interesting history of hard cider on that site that is worth reading. Enjoy the recipe and the reading.

Cidermaking is easy and fun. Here is a basic recipe for a Farmhouse Style cider (ingredients for five gallons):

5 gallons of fresh pressed sweet apple juice (known today as apple cider)

5 cups of sugar

1 package of Wyeast liquid lager brewers yeast (available at homebrew supply stores)

Transfer the juice and sugar using a sanitized funnel or food grade plastic hose into a sanitized glass or stainless-steel container at room temperature. Allow the sugar to dissolve and then pitch the lager yeast and affix a fermentation lock atop the carboy It will soon begin to bubble away releasing carbon dioxide as the yeast converts the sugars into alcohol. Allow the cider to ferment and mellow for at least two months before transferring it with your sanitized food grade hose into bottles, a keg, or any vessel you prefer. Then enjoy. Any homebrew supply shop can get you started with the proper advice and equipment.


Originally Posted on my other site: Making Homemade Wine and Beer.


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Photo by Sporkist

Wisdom Cream Ale Clone

 
(5 gallons, extract) 
OG = 1.053 
FG = 1.014 
IBUs = 14–16 
ABV = 5.1% 

Ingredients :

6.0 lbs. Coopers Light dry malt extract 
4.0 AAU Tettnanger hops (bittering) 
(0.9 oz. of 4.5% alpha acid) 
7.4 AAU Saaz hops (aroma) 
(2.1 oz. of 3.5% alpha acid) 
1 tsp Irish moss 
White Labs WLP002 (English Ale) yeast or Wyeast 1968 (Special London) yeast 
O.75 cup of corn sugar for priming 

Step by Step:

Since there are no grains in this recipe, it is simple to make. Add the malt extract to three gallons of hot water and bring to a boil. Add the Tettnanger (bittering) hops and Irish moss and boil for 60 minutes. Add the Saaz (aroma) hops for the last two minutes of the boil. 
When you are done boiling, strain out the hops. Add the wort to two gallons of cool water in a sanitized fermenter and top off with cool water to 5.5 gallons. Cool the wort to 80º F, aerate the beer and pitch your yeast. Allow the beer to cool over the next few hours to 68–70º F and ferment for 10–14 days. Bottle your beer, age for a minimum of two to three weeks and enjoy! 

All-grain option

 
Replace the light malt extract with 10 lbs. of two-row pale malt 
(2° L). Mash all your grains at 155º F for 45 minutes. Collect enough wort to boil for 90 minutes and have a 5.5-gallon yield. 
Decrease the amount of bittering hops to 0.75 oz. of Tettnanger to account for increased hop extraction efficiency in a full-wort boil. Chill the wort, aerate and pitch yeast. Bottle and condition as explained in the extract recipe. 

Source: Brew Your Own

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Photo by Orin Optiglot

Ingredients:

2.00 lbs. Munich-100 malt 30L

1.50 lbs. Flaked rye

1.00 lbs. Harrington 2-row pale malt 1.8L

1.00 lbs. German Vienna malt 3L

10.00 oz. Cara Pils

2.00 lbs. DME Australian Pale

0.75 oz. Perle 8.4% (60 min)

0.50 oz. Williamette 4.2% (45 min)

0.50 oz. Williamette 4.2% (15 min)

0.50 oz. Williamette 4.2% (2 min)

Yeast: BrewTek California Gold CL-690

Style: California Common

Notable examples: Anchor Steam, Maisel's Dampfbier

Brewing: 1.053

Bottling: 1.014

IBUs: 37.0

Alcohol: 5.3% (v/v)

Color: 14 SRM (36 EBC)

DBatch price: $16.97

Bottle price: $0.32

Mash water: 7.8 quarts (130 degF strike)

Mash Schedule:

122 degF (30 min)

152 degF (65 min)

168 degF (5 min)

Sparge water: 9.4 quarts (170 degF)

Sparge liquor: 3.4 gallons

Desired final volume: 5 gallons

Procedure:

Add malt extract and water to top and bring to boil; add bittering hops after 30 minutes.

 

Pitch when cool (65-75 degF).

Ferment at 65-70 degF for 48 hours; rack to secondary gravity has dropped below 1.025. 

Continue secondary fermentation at 60-65 degF for 14 days. 

Prime with 3/4 cup corn sugar or equivalent (or kr”usen with actively fermenting wort) and bottle. 

Condition for 3 weeks at 60-70 degF. Serve at 45-52 degF.

Source: Ericsbeerpage.com

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