EC-1118 Bone Dry
Hard Apple Cider

This is the most important step. Mix 1 tsp of household bleach into 1 litre of water. Submerge and rinse the balloon, a spoon, a small cup, and the outside of the bottle cap in this solution for 2 minutes. Rinse thoroughly with clean water afterwards — no bleach smell should remain. Alternatively, pour boiling water over all surfaces and let cool.

Steep 1 tea bag in about 100 ml of boiling water for 8–10 minutes (very strong). Let it cool completely to room temperature. You'll use 40 ml of this. The tannins add body and mouthfeel that apple juice on its own lacks.

Open the bottle and pour out 300 ml of juice into a glass and drink it — it's good juice! This leaves 1,400 ml in the bottle and creates critical headspace for fermentation foam and CO₂ buildup.

Pour the 150 g of sugar directly into the bottle. Add the 40 ml of cooled tea. Add ¼ tsp of Elo's yeast nutrient (the first of two doses). Cap the bottle tightly and shake well until all the sugar is fully dissolved — takes about 1–2 minutes of shaking.

In your sanitized small cup, add 50 ml of warm water (35–38 °C — comfortably warm on the wrist, not hot). Sprinkle 1.25 g of EC-1118 on top. Do not stir. Wait 10 minutes, then gently stir once. Let sit another 5 minutes. The yeast is ready when you see slight foaming or creaminess.

Don't shock the yeast with a big temperature difference. Add 2 tablespoons of juice from the bottle into the yeast cup and stir gently. Wait 3 minutes. Then pour the whole yeast mixture into the bottle. Swirl gently to distribute.

Use a pin or needle to poke exactly one small hole in the balloon. Stretch the balloon tightly over the mouth of the bottle. The balloon will inflate as CO₂ is produced, letting gas escape through the pinhole without letting air or bacteria in. This is your airlock.

Once you see the balloon beginning to inflate (around 24–48 hours after pitching), briefly remove the balloon, add the remaining ¼ tsp of yeast nutrient, swirl gently, and replace the balloon. This staggered addition feeds the yeast when they need it most and prevents stalling at high alcohol levels.

Place the bottle somewhere at 18–22 °C, away from direct sunlight. Within 24–48 hours you should see the balloon begin to inflate — this is a great sign. Active fermentation will last 5–10 days. Do not disturb it during this phase. After activity slows, leave it for a total of 3–4 weeks for bone-dry results. EC-1118 is relentless — let it finish completely.

When the balloon is fully deflated and limp for at least 3 consecutive days, fermentation is done. Move the bottle to the fridge for 2–3 days. The cold causes yeast and sediment to sink to the bottom, giving you a much clearer, better-tasting cider.

Carefully and slowly pour the cider into a glass, leaving the last ~50 ml in the bottle — that's where the yeast sediment settles. Your cider should be pale, dry, and strong at roughly 13–14% ABV. It will taste best chilled. If it's a bit harsh right after fermentation, give it another week in the fridge — it mellows noticeably.