Mark’s Standard Cider

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The following recipe was originally featured in “Cider Rules the House” by Mark Pasquinelli in the September/October 2010 issue of Zymurgy magazine. Join the American Homebrewers Association to gain access to the online Zymurgy magazine archive!

There’s never a bad time for a tasty fermented cider! This cider recipe from Mark Pasquinelli makes for a great standard cider, using only juice, yeast and pectic enzyme (for clarity). If you want something with a bit more going on, try the suggested ingredient additions below!

Mark’s Standard Cider | Common Cider


  • For 5.0 gal (18.9 L)
    • 5.0 gal (18.9 L) sweet cider
    • Wyeast 4766 or White Labs 775 yeast
    • 1.5 tsp pectic enzyme clearing agent


    • ABV: 6%


    Combine cider and yeast, aerate, ferment at 65° F to 70° F (18-21° C) for 7-10 days, rack to secondary fermenter, and add pectic enzyme. Condition/clear in secondary fermenter for 4-6 weeks. Bottle condition with 6.25 ounces (175 g) corn sugar or force carbonate to 3.0-3.5 volumes CO2. Cellar for at least six months before serving.

    Note: The final alcohol by volume (ABV) will vary depending on the original gravity of the yeast.

    Specialty option (8-10% abv):

    Add 1 lb (454 g) adjunct(s) (brown sugar, molasses, honey, dark corn syrup or sorghum) during fermentation. Add any desired spices in teaspoon increments while in secondary fermenter. Rack to tertiary fermenter for conditioning/clearing and bottle.

    Karol's Krapple option:

    Add 2 lbs (907 g) cranberries for a two-week secondary fermentation. Rack to tertiary fermenter for conditioning/clearing and bottle.

    New England Style option (11% abv):

    Add 2.5 lb (1.13 kg) brown sugar and 1 lb (454 g) molasses during fermentation. Add 1.6 lb (680 g) raisins, 2 tsp Saigon cinnamon, 1 tsp fresh ground nutmeg and agefor  two weeks. Rack to tertiary fermenter for conditioning/clearing. Bottle condition with 3.5 oz (100 g) corn sugar (with half-pack Safale US-05 yeast) or force carbonate to 2.0-2.5 volumes CO2. Cellar for at least one year before serving.