Thaw your peaches. Then, put them in a large pot.
If your peaches weren't frozen, we recommend freezing them first and then thawing them. The ice crystals help break down the cell walls in your fruit — and this will make your wine much more flavorful.
Add 2/3 gallon of apple juice to the pot.
Add your sugar.
You can choose how sweet or dry you'd like your final cider to be! Just open the drink designer.
Note: For most Brewsy recipes, the sweetness is entirely up to you. Peach cider, tastes best sweet, though, so we've designed the recipe to reflect that.
Mash the peaches and strain with a cheesecloth or other filter. Try to remove most of the pulp and skin. The pectin from your peach will still leave a haze, but removing most of the pulp and skin will help your wine clarify faster. Now, add the mash to the mixture.
Simmer your mixture together for 10 minutes. Then, remove it from the heat, cover your pot with a lid, and let cool for about 30 minutes until it's slightly above room temperature.
Add the mixture to your gallon jug. Be sure there is at least 3 inches of space for headroom at the top of the container. (Make space for all the foaming and bubbling!)
Add one full Brewsy bag. Then shake vigorously for at least 30 seconds to help wake up the yeast.
Put on the airlock. First, squeeze the rubber stopper into your gallon’s bottleneck, and then attach the plastic airlock. Fill the airlock with water, and then snap the hole-punched plastic part back on.
Put your cider in a warm, dark place. An attic, closet, or near your water heater are all good places. The ideal temperature is 75°F to 85°F. (The fermentation will take longer in cooler temperatures).
Now, fermentation is beginning. Fermentation will take approximately 5 days.
Tip: Once or twice a day, swirl your container to make sure the yeast make surface contact with all of the juice.
Wait 5 days, then taste-test. After 5 days, take a very small sip of your cider. Right now, the yeast haven’t been separated from your cider, so it won’t taste amazing just yet.
When you taste, taste primarily for sweetness. If it tastes dry enough for you, move on to the next step. If it still tastes too sweet, let it ferment for 3 more days, then repeat the taste-test.
Put your cider in the fridge. Take off the airlock and put the hole-punched cap on your gallon jug — or, simply use a loosened cap.
Tip — make sure you never fasten the cap of your gallon jug to prevent potentially explosive carbon dioxide buildup!
Wait two days while your cider is in the fridge.
You can remove the airlock and set the original cap on top of your drink. Be sure not to tighten the cap!
Rack your cider. Slowly, pour your cider off of the sediment at the bottom into a new container.
Your goal is to remove as much of the sediment as possible, so try not to tip your jug back up until you’ve finished pouring.
Take a sip! Now, you can taste your cider! Cheers!
You may love it right away, but you may find it tastes harsh or a bit off. Don’t worry! That's very normal with young alcohol. It will get better and better with time.
If it tastes bitter, you can quickly fix that by making a simple syrup.
Return your cider to the fridge with a loosened cap. Unlike store-bought wine, Brewsy doesn’t have any preservatives, so it needs to stay in the fridge with a loose cap unless it is properly prepared for room temperature storage.
If you’d like to bottle your cider for storage outside of the fridge, you can find out how to do that here.
Age your cider. The character of your cider will change significantly as it ages.
Harsh tastes or off-flavors will dissipate, and your wine will taste smoother and more flavorful. Age your cider for at least 3 weeks, racking it about once every 5-7 days.
Enjoy! Share your cider with our Brewsy communities, the First Pour Club and Club Brewsy.
Another great resource is our incredible help guide.
And be sure to reach out to us with any questions. You can text us at the number we texted you from about your order, message us on Facebook, or send us an email at firstname.lastname@example.org.