In the United States, we do not have what the British would call cider apples, because when they say cider, they mean *hard* cider. A successful hard cider requires a fruit with a deal more tannin than we’d care to put on the table. Traditionally, Americans making hard cider would add (for example) Soulard or Northern or Southern Garland crabs to the mix, but those aren’t easy to get any more. Not to worry. You can get tannin in the form of…orange pekoe blend tea. You know. Lipton. Luzianne. Your favorite casual cuppa. And since the average householder won’t make it by the barrel, here’s a recipe for slightly under a gallon.

1 standard sun tea jar, washed clean, spigot, lid, vent, handle, and all.
Half-gallon pure apple juice or soft cider
1 big can frozen pure apple juice concentrate (thaw before using)
2 pekoe teabags
1 1/2 cups boiling water
A little teapot or carafe
1 packet yeast.

Pour boiling water in teapot over teabags and let stand until bath-warm.
Let frozen apple juice concentrate reach room temperature. Combine with tea, put into sun tea jar, add yeast, and let proof (plop, plop, fizz, fizz…) At that point, add apple juice or soft cider at *room temperature*, screw jar top on well, and let stand where you can observe it. First, you will see foam on top, and the mixture will appear cloudy. In time, lees (dead yeast cells and some pulp) will settle, and the top will begin to clear. When most of the liquid is clear, you can rack (bottle) the beverage in screw-top bottles, *preferably in a warm ambience*, and store the cider *cooler* than the bottling room (so it doesn’t blow up). It should be an excellent, refreshing beverage, but if a batch turns to vinegar, real cider vinegar is the best in the world.

Note: if you put fresh soft cider/tea/ concentrate onto the lees right after racking the first batch, you don’t need new yeast