How to Make Fresh Apple Cider at Home (Without Special Equipment)

Few things say “fall” quite like a glass of fresh apple cider. The good news? You don’t need an orchard press or any special tools—you can make it right in your own kitchen with just apples, a pot, and a strainer. 🍎

Step 1: Choose Your Apples

Plan for 10–12 pounds of apples per gallon of cider. A mix of sweet and tart varieties gives the best flavor—try combining Gala, Fuji, or Honeycrisp with Granny Smith. Farm-fresh apples don’t need to look perfect, but do wash them well and trim off any bruised spots.

👉 Curious about varieties? Learn about heirloom apples here.

Step 2: Chop & Simmer

1. Roughly chop the apples (no need to peel or core).
2. Place in a large pot with 2–3 cups of water—just enough to prevent sticking.
3. Add optional spices: cinnamon sticks, whole cloves, allspice berries, or fresh ginger.
4. Simmer over medium heat for 45–60 minutes, stirring occasionally, until the apples collapse into soft chunks.

🌱 Love cozy flavors? See how fermentation works its magic in Fermentation 101.

Step 3: Mash It Down

Use a potato masher or sturdy spoon to break down the softened apples into a thick pulp. This helps release every drop of juice.

Step 4: Strain the Cider

Line a fine mesh strainer, colander, or sieve with cheesecloth (or a clean thin dish towel) over a large bowl. Carefully ladle in the apple mash. Let the liquid drain through, then press with a spoon—or twist and squeeze the cloth—to extract all the juice.

🍏 Want to see how the pros do it? Here’s how farms turn apples into cider.

Step 5: Sweeten & Adjust

Taste your cider while it’s warm. Depending on the apples, it may already be sweet enough. If not, stir in sugar, honey, or maple syrup to taste. You can also adjust the spices at this stage.

Step 6: Serve & Store

Enjoy hot in a mug or chill for a crisp cold drink. Fresh cider will keep 5–7 days in the refrigerator, or you can freeze it for longer storage.

Cider vs. Juice: What’s the Difference?

In the U.S., “cider” usually refers to unfiltered, fresh apple juice, while the clear shelf-stable bottles at the grocery store are labeled “apple juice.” What you’ve made here is the real deal.

Of course, there’s also hard cider—the fermented, alcoholic version. Curious how it’s different? See our post on Hard vs. Sweet Cider.

Also Read 🍏📚

1. What Happens at an Orchard in the Off-Season?
2. From Orchard to Glass: A Short History of Cider in America
3. Climate Change and Midwest Apple Orchards
4. Apples & Honey for Rosh Hashanah

👉 Ready to taste cider straight from the source? Browse local farm experiences and find an orchard near you.