The Magic of Making Champagne Yeast Apple Cider: A Recipe and Guide

The Magic of Making Champagne Yeast Apple Cider: A Recipe and Guide

Apple cider is a favorite of many come fall season. It’s easy to make, requires only a few ingredients, and is a perfect beverage for the season’s cooler weather. But did you know that if you use champagne yeast instead of regular baking yeast, you can take your apple cider to a whole new level? In this article, we will explore the world of champagne yeast apple cider – what it is, how it works, and how to make it yourself.

What is Champagne Yeast?

Champagne yeast is a type of yeast strain that is typically used in the production of champagne and other sparkling wines. It is a highly active yeast that ferments at a rapid pace and produces a significant amount of alcohol. However, it’s important to note that champagne yeast is not just for making alcohol. It can also be used to ferment other beverages, including apple cider.

The beauty of champagne yeast is that it produces a clean, crisp taste that is highly desirable in sparkling wines. When used in apple cider, it can provide a similar effect, resulting in a dry, effervescent beverage that’s perfect for sipping on a cool fall afternoon.

Choosing the Right Apples for Your Cider

Before we dive into the recipe for champagne yeast apple cider, it’s important to choose the right apples for your cider. Not all apples are created equal, and some are better suited for cider making than others.

When choosing apples for cider making, it’s best to choose a mix of sweet and tart apples. The sweet apples will add a pleasant flavor to the cider, while the tart apples will add some acidity, which can help improve the fermentation process. Some great apple varieties to use for cider making include:

  • Honeycrisp
  • Granny Smith
  • Braeburn
  • Fuji
  • Rome

It’s important to note that you want to choose apples that are free of bruises and blemishes. These can introduce unwanted bacteria into your cider, leading to spoilage and off flavors.

The Recipe for Champagne Yeast Apple Cider

Now that you’ve chosen the perfect apples for your cider, it’s time to dive into the recipe for champagne yeast apple cider.


  • 5-6 pounds of apples (ideally a mix of sweet and tart varieties)
  • 1 packet of champagne yeast
  • 1 cup of white sugar
  • 1 cinnamon stick
  • 1 nutmeg
  • 1 cheesecloth
  • Water


  1. Wash and sanitize all equipment that will come into contact with the cider, including fermentation vessel, airlock, and siphon. Sanitizing can be done using a solution of one tablespoon of bleach per gallon of water.
  2. Wash and chop the apples into small pieces, making sure to remove the stems and seeds.
  3. Add the chopped apples to a large pot and add enough water to cover them.
  4. Add the cinnamon stick and nutmeg to the pot, tie them up in a cheesecloth, and add them to the pot.
  5. Bring the mixture to a boil and then simmer for about 30-40 minutes, or until the apples are soft and mushy.
  6. Remove the cheesecloth bundle and use a potato masher or immersion blender to mash the apples until they form a pulp.
  7. Let the apple pulp cool to room temperature before transferring it to your sanitized fermentation vessel.
  8. Add the sugar and champagne yeast to the vessel, and then top it up with enough water to bring the volume up to about 1 gallon.
  9. Attach the airlock to the fermentation vessel and move it to a cool, dark place to ferment for about 2 weeks or until fermentation has stopped, which can be confirmed by checking the airlock for bubbling.
  10. Once fermentation is complete, siphon the cider off the sediment and into a new sanitized container, leaving as much sediment behind as possible.
  11. Bottle the cider, either in individual bottles or a larger container with a spigot for easy dispensing, and let it age for at least a week in the refrigerator before consuming.

Tips for Making Perfect Champagne Yeast Apple Cider

While the recipe above is relatively straightforward, there are a few tips and tricks you can use to make sure your champagne yeast apple cider turns out perfectly.

  • Use a hydrometer to measure the specific gravity of your cider both before and after fermentation. This will give you an idea of how much alcohol has been produced during fermentation.
  • Keep the cider temperature between 60-70 degrees Fahrenheit during fermentation. This will help ensure optimal fermentation conditions.
  • Stir the cider occasionally during fermentation to help distribute the yeast and sugar.
  • Sanitize all equipment that will come into contact with the cider thoroughly to avoid introducing unwanted bacteria into the mixture.
  • Prick the apples with a fork before cooking to help release more juice during the cooking process.


Champagne yeast apple cider is a delicious and easy-to-make beverage that’s perfect for fall. By using champagne yeast in your cider-making process, you can create a dry, effervescent beverage that’s sure to impress your friends and family. With the recipe and tips provided in this article, you’re well on your way to producing a perfectly fermented and deliciously crisp batch of champagne yeast apple cider.

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