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How to make cider at home?
Cider has been increasingly popular in Europe for some time. You can make it yourself easily and cheaply - all you need is apple juice, yeast and sugar. How to make cider at home? What kind of yeast and equipment for making cider do you need?

 

Homemade cider – a guarantee of a unique taste
Obviously, you can buy cider at any shop, but only that made at home guarantees a unique taste and aroma. A lot depends on the apple juice. The best idea is to buy 100% juice or use the juice you have made yourself. It is also worth experimenting with additives, such as oak chips, fruit or cinnamon, coriander and cloves, which enrich the flavour.

 

Is yeast necessary to make cider?
Yeast is indispensable for the production of alcohol. Wine-making yeast can be used in production at home. Cider (2-7% alc.) contains less alcohol than apple wine (9-18% alc.) or mead, but it is better to buy yeast dedicated to cider production – it guarantees a characteristic flavour. It is important that the yeast should assimilate fructose well and be able to effect fermentation in difficult conditions and within a wide range of temperatures. If you want to make sparkling cider, you must add sugar or glucose at the stage of fermentation in bottles.

 

Proper equipment matters
If you start your adventure with making cider at home, first you must acquire two plastic containers for fermentation, a fermentation pipe and a special tap with which you can pour cider to bottles. You will also need a saccharometer (also known as wine-meter or hydrometer - for checking the concentration of the fermentation mixture and before the wine is poured into bottles), a thermometer and a ladle for stirring. You will also need bottles, caps and, optionally, a bottle capper.

 

Next step – cider fermentation
Fill a fermentation tank with apple juice and add yeast. Leave some space for working yeast; do not fill the whole container (for a 33 litre container, pour not more than 28 litres into it). Close the container tightly with a cover with a fermentation pipe so that excess gas could escape. You should adjust the fermentation temperature depending on the yeast strain. The process should usually run at a temperature ranging from 20 to 24 degrees Celsius.


The yeast will multiply after several hours and will be transforming juice into alcohol, which will manifest itself by bubbling in the fermentation pipe. This stage of cider fermentation lasts about 5-9 days. In the next step, pour the cider (decant it from above the deposit) to another container of the same size and leave it for another 7-14 days.
If you want to make “still” cider, pour it into bottles after several days and close tightly. However, if you want to obtain sparkling cider, add some sugar or glucose after pouring it into bottles (ca. 5 g of sugar per 0.5 l of the beverage for strongly sparkling beverage and ca. 3 g for slightly sparkling).
You can add the additives at any step of the cider fermentation or immediately after pouring it into bottles.

 

Homemade cider - start today!
Homemade cider has a unique taste and flavour and has wholesome properties (an alcoholic beverage made from apples has strong antioxidant properties). Its preparation is not time consuming and it does not require considerable resources – which is why more and more people in Europe make it in their homes. 100% apple juice and proper cider yeast for fermentation are the most important ingredients. You can enjoy your own homemade cider after about a month!
 

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1 comments
Kira
Kira
Wednesday 05th February 2020

Fermintation temp is important.

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