Liquid sugar is one of the most widely used sugars in cider production because its 67% sucrose content and low viscosity enable it to deliver consistent and reproducible results.

Galas, Gravensteins, Newtown Pippins, Rome Beauties and Winesaps are a few common varieties that can add amazing nuances and depth to hard cider. Though you won't often find more than a few standard apple types in a regular grocery store, some specialty markets carry an expanded selection.

Some cider makers use wine yeasts, some use beer yeasts and others use a combo of both. Wild or spontaneous fermentation is when cider makers don't pitch any yeast, and instead rely on the naturally-occurring yeasts on the fruit and in the air to start the fermentation process.

Here is what you will need to make hard cider 1 gallon of apple cider (fresh pressed, or store bought–without preservatives!) TWO GLASS 1-gallon jugs. (if you buy cider (juice) in plastic, you will need to move it into glass to ferment.