When it comes to apple ciders, you might think that it’s a typical spring or summer drink. After all, it’s slightly sweet, zesty, and refreshing.
But in fact, apple cider is something that can suit any season – it just depends on how you serve and flavor it. Say hello to cider infusions—the art of adding fruits, herbs, or spices during secondary fermentation to create unique, custom flavors!
In this article, we’ll go over everything you need to know about infusing a cider at home. With the iGulu Hard Apple Cider Brewing Ingredient Kit, you’ve got the perfect starting point – a crisp and consistent brew that’s begging to be infused with your favorite flavors.
Let’s dive in.
Why Infuse Cider?
A better question would be – why not?
Sure, every apple variety brings its own “thing” to cider. Some bring a sweet edge, while others lend tartness. But apple cider still tastes like apple.
There’s nothing wrong with that, of course. But drinking the same thing all the time can become boring. But by infusing a cider, you can customize taste profiles beyond plain apple – and make whole other drinks!
Hibiscus, citrus, ginger, seasonal herbs – from floral and tart to spicy and earthy, you can play around with different ingredients to design a drink that suits your personal preferences.
But infusions aren’t just about flavor. By customizing your hard apple cider, you can also enhance it with many functional benefits. For instance, hibiscus, rosehip, and blueberries – these ingredients are rich in polyphenols, flavonoids, and vitamin C, which boost the antioxidant properties of the cider.
On the other hand, herbs like ginger, cardamom, and lemon balm help stimulate digestive enzymes, reduce bloating, and soothe the gut—all while adding earthy flavors to your cider.
Whether you’re just experimenting for the sake of trying new flavors or improving your health, infusing cider opens the door to endless possibilities.
iGulu Apple Hard Cider Kit
Let’s start with the base. Using the iGulu Apple Hard Cider Ingredient Kit offers convenience, quality, and consistency. The kit comes pre-measured with everything you need – natural apple juice concentrate, natural flavorings, and high-quality yeast – leaving any guesswork out of the picture and ensuring consistent results every time.
Apple cider made with the kit is crisp and semi-sweet, with refreshing fruity notes. It has a medium-light carbonation and a full-bodied mouthfeel that leaves a lasting sweetness that lingers.
With an alcohol content that sits somewhere in the middle (5–5.5%), this cider is a drink you can sip on to refresh and recharge on a hot day without getting tipsy off your first glass.
In total, brewing a cider using the iGulu kit takes 11 days – eight to brew, and another four to condition. The process is really simple using the iGulu F1 home brewer. Here’s a quick rundown video:
Ready to make an infused cider? Get your iGulu Apple Hard Cider Ingredient Kit, and let’s start brewing!
Equipment and Ingredients
To craft apple cider at home, the iGulu Apple Hard Cider Kit provides a streamlined setup with the essential ingredients, which are premeasured and ready for use.
The pouch contains apple concentrate and yeast, requiring only water to begin the process. We suggest using purified water, as it eliminates pollutants and ensures consistent flavor and pH balance.
At the heart of the process is, of course, the iGulu F1 Home Brewer. Being fully automated and user-friendly, the brewer simplifies the process by taking care of temperature control and fermentation timing for you.
Aside from the brewer, you’ll need a few more tools at your disposal:
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A hydrometer to monitor sugar levels and track fermentation progress
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Secondary fermentation vessel, such as a 1-gallon carboy, for aging and clarification
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Airlock to allow gas escape while preventing contamination
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Sanitized glass bottles for carbonation and storage
Finally, there are optional additives to consider. For instance, you can use pectic enzyme to reduce haze, yeast nutrient to support healthy fermentation, or tannin for added brightness and structure. These enhancements give you even more control over flavor and mouthfeel, allowing you to really personalize your cider experience.
Five Creative Cider Flavor Infusions
We’ve discussed everything there’s to know about the base, so let’s start infusing! Here are a few of the best fruit infusions for hard cider to try at home:
Strawberry‑Mint Cider
Ingredients:
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1 lb fresh strawberries
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0.5 oz fresh mint leaves
To create a refreshing Strawberry-Mint Cider using your iGulu F1 brewer, you want to add the ingredients to your apple cider during the secondary fermentation stage.
Hull a pound of fresh strawberries and gently bruise or tear half an ounce of fresh mint leaves – doing so will release their flavor. You don’t need to simmer or pre-sterilize the fruit and herbs. The iGulu F1's sealed environment is contamination-resistant, meaning it ensures a safe infusion process.
In the F1’s conditioning mode, set the brewer at 42.8°F and let the cider infuse for 3 to 5 days, depending on how strong you want the flavor to be. After infusion, you can strain out the solids and bottle your cider for carbonation or consumption.
Ginger‑Lemon Zest
Ingredients:
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2 oz sliced ginger
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zest of one lemon
The sour flavor of lemon and bitter tartness of ginger balance out the apple cider’s natural sweetness for a crisp, sharp flavor profile. To make this infusion, steep 2 ounces of sliced ginger and the zest of one lemon in a cup of hot water for 10 minutes.
Let the mixture cool to room temperature before adding it to your cider during secondary fermentation, and let it sit for four days. For an even stronger ginger kick, you can extend the steeping time.
Hibiscus‑Rosehip
Ingredients:
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1 oz dried hibiscus petals
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0.5 oz rosehips
Hibiscus and rosehip bring out a slight tanginess and subtle floral complexity to apple cider, followed by a beautiful deep red hue.
To make this infusion, add an ounce of dried hibiscus petals and half an ounce of rosehips directly to the cider during secondary fermentation.
For best results, it's recommended to add pectin enzyme along with the dried herbs to help prevent haze created by the fruit content in rosehips.
Spiced Chai Cider
Ingredients:
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2 cinnamon sticks
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4 green cardamom pods
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4 cloves
If you’re a fan of chai tea, this is a no-skip infusion to try. Start by simmering cinnamon sticks, green cardamom pods, and cloves in a cup of water for 10 minutes.
After simmering, allow the mixture to cool completely to room temperature before adding it directly to the cider during the secondary stage. Let it infuse for 5 days. This method brings out deep, spicy notes without overpowering the apple base.
Tropical Fruit Medley
Ingredients:
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0.5 lb pineapple chunks
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0.5 lb mango purée
For a tropical medley of flavors, add pineapple chunks and mango purée (half a pound of each) directly to the cider during secondary fermentation. The fresh fruit will infuse the cider with vibrant notes of sweetness and acidity, complementing the apple base perfectly.
One thing to keep in mind: since fruit adds fermentable sugars, you need to monitor specific gravity during secondary fermentation to avoid over-attenuation. Taste the brew periodically, and once it reaches the right balance of fruit and cider, it’s good to go.
Tips and Troubleshooting
Infusing apple cider is no rocket science, but there are a few things that can go wrong. Here are the most important tips and tricks to avoid that.
First things first, proper sanitation is essential. Always sanitize all vessels, utensils, and anything else that comes into contact with the cider. For this, you can use a no-rinse sanitizer like iodophor or Star San, both of which are no-rinse.
Your hard cider infusions is hazy? That’s caused by pectin, a soluble fiber found in fruits. This can easily be fixed by adding pectic enzyme at a rate of 0.25 tsp per gallon to reduce pectin haze and improve the clarity of your drink.
Speaking of fruit, it’s worth noting that fruit will decompose in your cider. And as you probably know, that will bring out off-flavors. To avoid that, remove the added fruit after 3 to 5 days in secondary fermentation.
Finally, you should pay attention to the cider’s acid balance. Fruits can easily shift the flavor profile, so you may need to adjust with an acid blend or malic acid to achieve the desired brightness and tartness.
In Conclusion
Infusing apple cider is a simple yet powerful way to elevate your home brew. You can add layers of flavors, improve its health benefits, and simply enjoy the creative freedom to make the drink “your own.”
From strong fruity notes and bold spices to calming herbals and bright florals, the sky is really your limit. And with the iGulu Hard Apple Cider Ingredient Kit, you already have a consistent base that pairs perfectly with any infusion. So grab your iGulu kit, pick your favorite ingredients, and start experimenting!
FAQs
How long should I infuse fruit in cider?
3 to 5 days is usually enough to infuse cider with fruit. Make sure to taste daily to avoid over-extraction.
Do I need to simmer fruit before adding it?
While you don’t need to do it, simmering helps with flavor extraction. This is especially true for spices or herbs.
Will infusions affect carbonation?
Added sugars from fruit can increase carbonation because the natural sugars (like fructose and glucose) in the fruit are fermentable. Monitor fermentation closely.
How do I prevent haze in fruit‑infused cider?
You can use pectic enzyme (0.25 tsp/gal) to break down pectin and improve the clarity of your cider.
Can I reuse fruit for multiple batches?
You shouldn’t do that, as reused fruit lacks flavor and may introduce unwanted microbes.
