You can make sparkling cider with anything from fresh-pressed cider from the farmers’ market to apple juice from the grocery store. But you can probably already guess that the cider from the farmers’ market is going to be a whole heck of a lot tastier than the apple juice. Bottom line: pick an apple cider or apple juice that tastes good to you and that you would enjoy drinking on its own.
There is enough natural sugar in apple cider and apple juice to provide food for the yeast and carbonate the cider — no need to add any extra. But if you want to infuse the cider with cinnamon, vanilla, or any other spices before you add the yeast, by all means go for it! If you warm the cider to steep the spices, just make sure the cider has completely cooled before adding the yeast.
It’s really hard to go wrong here. No matter what, you end up with one of the freshest, most effervescent, and tastiest sparkling ciders you’ve ever had.
How to Make Sparkling Cider
Makes 1 gallon
1 gallon apple cider or apple juice
1/4 teaspoon dry champagne yeast or baker’s yeast (see note)
Fork or whisk
2 two-liter soda bottles, 4 one-liter soda bottles, or 7 sixteen-ounce swing-top bottles with 1 sixteen-ounce soda bottle
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