- 5 litres apple juice
- 1/4 teaspoon dry baker’s yeast
- 2 x 1 litre bottles and 1 500ml plastic bottle with screw cap
- Pour about 100ml apple juice into a small jug or heat proof bowl ,heat it in the microwave until it feels lukewarm. add the yeast and stir to dissolve completely. Let this stand until you see small bubbles collecting on the surface.
- Pour this into the rest of the apple juice. Seal and shake to thoroughly distribute the yeast. Use a funnel into the mouth of one of your bottles. Fill with cider, cap, and label with the date. Repeat with your remaining bottles including plastic- the plastic bottle is your indicator for when the sparkling cider is ready.
- Store the bottles of cider somewhere dark and at room temperature to carbonate. The cider is carbonated when the plastic bottles feel rock-solid to the touch. This will take about 24 hours at an average room temperature. Refrigerate the cider as soon as it is fully carbonated. Refrigerate for at least 6 hours before serving, or for up to two weeks. Open bottles very slowly over a sink in case the cider gushes. Refrigerate any cider that isn’t consumed after opening.
Sparkling cider is typically less than 1% alcohol when brewed in the way described above.