Shimon Swissa 99, Mevasseret Zion, Israel 90805 Ph. 054-638-1102 Fax 02-579-1789
The Winemaker
How To Make Cider
Making hard cider from fresh squeezed apple juice is very easy. However, there are a few important things to know and do that if undone can ruin the entire batch.
First of all, every item that touches the juice from start to finish must be clean. Sanitation is a must! To make a sanitizing solution, add 3 Tbs. of Potassium Metabisulfite (commonly called “sulfite” or SO2) to 4 liters of clean water. Use this solution to clean all containers and utensils, then rinse and air dry.
Bacterial Protection:
It is common practice to add sulfite to the fresh juice to deaden the natural wild yeast on the apples. You can skip this chemical addition, but with the risk of contamination. To treat twenty liters of juice, mix ¼ teaspoon (2 grams) of sulfite with 50 ml of water or juice until dissolved, then add to the juice. If you add sulfite, wait for 24 hours to add any yeast.
Fermentation:
You can ferment your juice without adding cultured yeast, but fermentation will take much longer, lasting for several weeks or months. Either way, put your juice in a sanitized bucket or demijohn. Make sure to leave space at the top of the container for foam build up (about 2 inches in a bucket) during fermentation. If you are adding yeast, heat 100ml of water or juice in a shallow bowl in the microwave to 35 degrees C. Then sprinkle the yeast evenly on the surface of the warm water, cover the bowl with a clean towel, and let sit for 15 minutes, but no longer. After 15 minutes, gently stir to mix, then pour the yeast slurry into the juice. With a sanitized spoon, stir the juice vigorously for two to three minutes to fill it with oxygen. Five grams of yeast is adequate for up to 23 liters of juice.
Close the container with the appropriate lid and airlock filled with water to prevent air from contacting the juice. Put the closed fermenter somewhere out of direct sunlight (preferably in a temperature range of 18-24 degrees) where it can stay undisturbed for about two weeks. Fermentation should begin in about 24 hours. The airlock will begin to “bubble” as the yeast converts the sugars to alcohol and CO2. As fermentation nears completion, the bubbling will slow to a stop.
Racking:
After fermentation is complete you should “rack” the cider out of the fermentation container to separate it from the dead yeast that will be at the bottom of the bucket. Prolonged yeast contact can produce off flavors in the finished cider. If your bucket has a spigot, attach a sanitized hose and drain the cider into a sanitized demijohn. Make sure and fill the demijohn to 10 cm from the top to minimize air contact. Place a properly filled airlock and allow the demijohn to sit for about two months or until clear.
Bottling:
When the cider has cleared it is time to bottle. If you have chosen to make “still cider” (no gas), simply fill sanitized bottles of your choice, and cap them. If you want to “sparkle” (carbonate) your cider you will need to add 5 grams of sugar per liter and bottle in beer bottles.
To carbonate, rack the cider into a sanitized bucket equipped with a spigot. In a saucepan, boil 200 ml of water with the sugar for three minutes. Then pour the sugar water into the cider and stir lightly. Fill the bottles and cap. Let the bottles sit at room temperature for two to three weeks to allow a second fermentation (gas) to occur in the bottle. After two weeks, chill one of the bottles and drink. Cider is like wine in that it will improve with aging.
For more detailed information, I suggest you “Google” phrases like “making hard cider”, “bottling beer”, “sulfite”, etc. Also, a search for “Wittenham Hill” will lead you to a fabulous site about cider. You can also call me, Denny, at 054-638-1102 at anytime if you have questions.
Enjoy your cider!
