How long does cider take to ferment?
Primary fermentation usually takes about 10 days to 4 weeks at 16°C (60°F) or cooler, according to the Pacific Northwest Extension cider guide (PNW 621). Warmer fermentation can finish in about 5 days but may hurt quality. After that, cider usually matures for 2–6 months until it clears, so most homemade cider is ready in a few months.
Updated
Typical timeline
| Stage | Time | Source |
|---|---|---|
| Settling juice before yeast | 24 hours | [1] |
| Primary fermentation at 16°C (60°F) or cooler | 10 days to 4 weeks | [1] |
| Fast fermentation at 21°C (70°F) | As little as 5 days; quality may suffer | [1] |
| Maturation after racking | 2–6 months, until it clears | [1] |
What affects fermentation time?
- Temperature. Warmer is faster; PNW 621 keeps fermentation at 16°C (60°F) or lower "to retain fruit aromas". [1]
- Yeast. Cultured yeast is more predictable; with wild yeast "results are often variable". [1] See what yeast to use for cider.
- Nutrients. Juice low in yeast-available nitrogen ferments slowly and can develop off-flavours. [1]
- Style. Traditional, slow methods take longer: the Herefordshire Perry PGI allows up to about 3 months of fermentation, including malolactic fermentation, and up to 6 months of maturation. [2]
When can I drink it?
After maturation, when it has cleared and tastes right. In the Basque Country, the new season's cider is opened from mid-January, a few months after the autumn harvest, and drunk from the barrel until April. [3] Bottle-conditioned cider needs extra time in the bottle for the bubbles to form. The steps around fermentation are in how to make cider at home, the guide on how cider is made gives the overview, and when is cider made covers the seasons.
Related answers: how to make cider at home · when cider is made
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Cider, perry, calvados and pommeau are alcoholic drinks. Enjoy responsibly and follow the legal drinking age where you live.
Questions
How do I know fermentation has finished?
Use a hydrometer: PNW 621 says the specific gravity should be 1.0 or lower. Do not rely on a refractometer once alcohol is present, because ethanol gives false readings. [1]
Why has my cider stopped fermenting?
PNW 621 links stuck fermentation to unhealthy yeast and low yeast-available nitrogen; it recommends at least 100 mg/l YAN and a yeast suited to your temperature. [1]
How long does a traditional perry take?
The Herefordshire Perry PGI describes fermentation of up to about 3 months, including malolactic fermentation, then maturation for up to 6 months. [2]
Sources
- Hard Cider Production & Orchard Management in the Pacific Northwest (PNW 621) — Washington State University, Oregon State University and University of Idaho Extension
- Herefordshire Perry: PGI product specification — Defra (GOV.UK)
- Cider season 2026 — Tourism Euskadi (Basque Government)