About
Make crisp, refreshing cider at home with dependable cider making supplies for fermentation, testing, clarification, transferring, and bottling. Whether you're working with fresh-pressed apple juice, store-bought juice, or another fruit base, this collection includes the essential equipment and ingredients needed to produce homemade hard cider from start to finish.
Shop cider yeast, yeast nutrients, pectic enzyme, fermenters, glass and PET carboys, fermentation buckets, airlocks, bungs, hydrometers, test jars, siphons, racking equipment, fining agents, cleaners, sanitizers, bottle fillers, and replacement parts for small experimental batches or full-size cider production.
Cider Making Supplies for Every Stage
Cider Yeast & Nutrients
Start a reliable fermentation with cider yeast, diammonium phosphate, yeast nutrient, and yeast energizer for apple cider, pear cider, and other fruit-based fermentations.
Fermenters & Carboys
Choose one-gallon jugs, fermentation buckets, glass carboys, or lightweight PET carboys for primary fermentation, secondary fermentation, clearing, and storage.
Airlocks, Bungs & Seals
Protect fermenting cider with 3-piece or S-type airlocks, drilled bungs, solid stoppers, lid grommets, and airlock-compatible jug caps.
Testing & Monitoring
Use a triple-scale hydrometer, testing jar, thermometer, and wine sampler to monitor specific gravity, fermentation progress, and potential alcohol.
Clarifying Cider
Improve clarity with pectic enzyme and cider-compatible fining agents that help reduce fruit haze and suspended particles before bottling.
Transferring & Bottling
Move finished cider with racking canes, auto siphons, food-grade tubing, clamps, bottling spigots, and fillers while minimizing unnecessary sediment transfer.
Essential Ingredients for Homemade Cider
Cider Yeast
A dedicated cider yeast is selected to ferment apple and fruit juice while supporting clean fermentation and desirable cider character. Wine and champagne yeast may also be used, although the finished cider can differ in dryness, aroma, and body.
Yeast Nutrient
Apple juice may not always provide all the nutrients needed for a strong fermentation. Yeast nutrient or DAP can help support yeast activity, especially when working with highly clarified juice or juice that contains limited natural nutrients.
Pectic Enzyme
Pectic enzyme breaks down naturally occurring pectin in apples and other fruit. It is commonly added before fermentation to improve juice extraction and help prevent persistent pectin haze in finished cider.
Fining Agents
If cider remains cloudy after fermentation, a suitable fining agent such as Sparkolloid can help suspended particles settle more quickly. Always confirm that fermentation is complete before preparing the cider for bottling.
Frequently Asked Questions
What equipment do I need to make hard cider?
A basic cider making setup includes a fermenter or carboy, bung and airlock, sanitizer, hydrometer, test jar, siphon or racking cane, food-grade tubing, cider yeast, and bottles with suitable closures. Pectic enzyme and yeast nutrient are also commonly used.
Can I make cider in a one-gallon glass jug?
Yes. A one-gallon jug is a convenient choice for beginners, recipe testing, and small batches. Use a correctly sized drilled bung and fermentation airlock, and leave enough room for fermentation activity.
What type of yeast should I use for cider?
Dedicated cider yeast is a straightforward option because it is formulated for fermenting apple and fruit juice. Certain wine yeasts can also produce good cider, but different strains may create noticeably different levels of fruit character, acidity, dryness, and alcohol tolerance.
How do I know when cider has finished fermenting?
Do not rely only on airlock bubbles. Measure the specific gravity with a hydrometer, then repeat the reading after several days. Stable readings generally indicate that fermentation has stopped, although the cider may still need time to clear and mature.
Why is my homemade cider cloudy?
Cloudiness may come from yeast, suspended fruit solids, sediment, or pectin haze. Allowing more settling time, racking carefully, using pectic enzyme early, and applying an appropriate fining agent can all help improve clarity.
Can I bottle cider while it is still fermenting?
Cider should not be bottled until fermentation is confirmed complete unless you are deliberately following a controlled bottle-conditioning process. Bottling active cider can create excessive pressure, leaking closures, or broken bottles.
Related Fermentation Guides
Learn the core techniques behind successful cider making with practical guides covering fermentation, sanitation, hydrometer readings, airlocks, clearing, and bottling.
Why Shop at V&A Craft?
- Cider yeast, nutrients, enzymes, and fining agents
- Fermenters and carboys for one-gallon to full-size batches
- Hydrometers, airlocks, bungs, siphons, and testing equipment
- Equipment suitable for cider, fruit wine, mead, wine, and beer
- Fast shipping across Canada
- Free delivery on qualifying orders over $30
- Local pickup available in the Greater Toronto Area
Whether you're fermenting your first gallon of apple juice or preparing a larger seasonal batch, V&A Craft makes it easy to find dependable cider making supplies in Canada for fermentation, clearing, transferring, and bottling.
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