Steps to Make Cider

September 27, 2010

Note: To avoid confusion on this blog post, remember that Europeans think of cider as being a fermented apple drink, and it is only due to Prohibition in the United States that the term morphed to mean “cloudy, unfiltered apple juice.” When I say cider in this post, I mean the alcoholic version.

Here is a general outline of how to make cider:

  1. Gather and sort ripe apples, removing all moldy ones. If you wouldn’t eat it, then it wouldn’t make good cider.
  2. Rinse the apples to remove dirt and other debris.
  3. Proceed to crush the apples into pomace.
  4. Press pomace to get the juice – stop here and pasteurize juice if wishing to consume juice and not cider.
  5. Test the sugar amount in the juice using a hydrometer to determine the alcohol potential.
  6. Check the acid content and the pH, adjusting if needed using either other juice or acid blends.
  7. Add sulfites using either the package instructions or the pH to guide you.
  8. Allow to sit for 24 hours.
  9. Pitch the yeast.
  10. Once the juice is fermenting, add yeast nutrient.
  11. Rack after three weeks.
  12. Rack after another one to two months.
  13. Rack after another three months.
  14. Blend – combine different apple ciders, add sugar, juice, water, etc. Use sorbates if more sugar or juice is added.
  15. Bottle. Is it going to be bottle conditioned if dry?
  16. (Optional if dry, or still but sweet with sorbate ; Required for carbonated sweet) Pasteurize

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3 Responses to “Steps to Make Cider”


  1. […] So the big day arrived – I had 100 lbs of Gravenstain apples ready to grind, press, and start fermenting, and I had the equipment to do […]


  2. […] 23, 2010 When I got to making cider from apples instead of buying juice, I found that my records were not condustive for this process […]


  3. […] whole experience made me realize that while I did post about how to make cider awhile back, I really needed to upgrade that post to a page. So, today, I am unveiling a new page […]


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