Points You Should Learn Regarding Cider Making
The term “cider” brings up different thoughts for variousazs people. For some, it can be a regular kitchen add-on for giving more impact on the taste of dishes, for some it can aid in cleansing the colon, for some it can be just a reminder of the presence of the autumn season, but for some, especially for the Europeans, cider is a renowned alcoholic beverage.
Cider comes from fermented juice of apples of several varieties. It is mass produced by factories in many nations, with United Kingdom being the highest producer and purchaser of the said beverage.
Commercial ciders tend to be sweeter with more punch and are more regular in taste. Well, they most likely have to be, in order to maintain loyal following. In spite of the already obtainable ciders in the supermarkets, some folks would still want to do it at home for a more personal touch.
The groundwork starts at picking the right apples. But prior to going through any process, make sure that your hands are very clean and your equipment sanitized.
The next step is to mill the apples until it turns into fine pulp which is usually called as “pomace”. This step is done to liberate the juices. More juice will be extracted if the pulp is milled to its finest.
From you current container, load the pulp into a fabric bag then press it. You can use your own fruit press or you can have it pressed in a nearby factory. The juice that’s extracted is called “must”. The type of apples and the equipment used in cider making will greatly determine the amount of cider that can be extracted.
Pasteurization is a method skipped by some cider makers. But for some, it is a step worth doing if they want to achieve a certain taste. The cider must also be filtered to eliminate large solids.
The juice should then be transferred into a wooden cask or plastic cask. Usually, the cider brewed in a good size of wooden cask tastes better. The cask should be stored in a cool place (40 to 60 degrees F). White froth is aniticpated to bubble up through the cask’s bung hole after 48 hours as the juice starts to ferment. The fermentation usually lasts up to three to four weeks. When the juice has completely stopped to bubble up, tightly bung the cask with cork and leave it as long as possible, perhaps at least 8 months to one year, and possibly even more for further aging.
There is no hard and fast rule in cider brewing. Like what the adage says, “different folks, different strokes”. It all boils down how the cider brewer wants to finish the process.
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