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Graham's English Cider

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Graham's English Cider

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Beer Style: Still Cider, New-England Style Cider 
Recipe Type: extract
Yield: 5 gallons


Dry hard apple cider most comparable to the Samual Smith Organic Cider


  • 5 gallons Treetop (or equivalent) Apple Juice
  • 4 black teabags (English or Irish Breakfast)
  • 3 key limes (or one regular lime)
  • 1 pack s-04 yeast
  • (yeast nutrients as needed)

Additional Instructions

Primary Ferment: 30 days at 60 - 70 degrees
Secondary Ferment: 30 - 60 days at 60 - 70 degrees

Beer Profile

Alcohol by Vol: 6.4%
Color SRM: 0.0
Bitterness IBU: 0.0
Recipe Type: extract
Yield: 5.0 Gallons
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Add juice of lime(s) to 3 cups of water, bring to a boil then turn off heat. Steep teabags for 7-10 mins, cool for a few mins then add to carboy. Add nutrients and juice into carboy with an aggressive pour to help aerate the juice. Add yeast, put an airlock on then place in a cool (60F-70F) environment.

Primary for one month, then rack to secondary, topping off with juice. Leave in secondary until crystal clear (usually 2-3 months or so from pitching) then bottle with 4oz priming sugar.

Takes about a month to carbonate, tastes good after 3 months, but just gets better with age. I usually start opening bottles about 5 months after pitching. Optionally, bottle without carbonation for still cider.

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