How to make hard cider naturally?

Key facts

• Natural yeast. Comes from the fruit itself or the mill and press. [1]
• Cultured yeast. Added by the maker; both are allowed in BJCP styles. [1]
• Regional example. Spanish cider uses a natural co-fermentation of yeast and bacteria. [2]

How does a natural ferment work?

BJCP says yeast may be either natural (occurring on the fruit or present in the milling and pressing equipment) or cultured, added by the cidermaker. [1] The equipment and steps are as in how to make cider at home. With a natural ferment you press the juice and let those resident microbes start fermentation instead of pitching a packet. Malic acid may be added to low-acid juice to bring pH to about 3.8 or below, which BJCP describes as a level safe for avoiding bacterial contamination and off-flavours. [1]

What does wild-fermented cider taste like?

Often more rustic. BJCP describes traditional Spanish sidra as naturally co-fermented, with wild notes and light to moderate acetic character, but excessively funky or vinegary flavours are faults. [2]

What should I check first?

Safety and hygiene basics: is homemade cider safe. Cultured options: what yeast for cider.

Related answers: how to make cider at home · can apple cider ferment itself

Find it on Cider Radar

• Browse the map for cideries, bars and shops near you.
• Open maker profiles for site, social and place links, and check what styles they list.
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Cider, perry, calvados and pommeau are alcoholic drinks. Enjoy responsibly and follow the legal drinking age where you live.