Cider has been made and consumed in Europe for over 1200 years and is known as one of the world’s two great fruit wines, along with wine.
Apple juice Unlike wine or beer, cider has a tart, almost fruity sweetness. It is light amber in color. Cider is lightly sparkling, full-bodied, with a light cider taste and low alcohol content.
The first step in making cider is to carefully pick the good apples when they are ripe and fragrant in the orchard. After stirring in the mill, the raw juice is extracted from the pulp.
Step 2: The juicer then proceeds to remove all the glycol by force. Immediately after juicing, the aromatic juice is fermented in a closed vat or open can. Unlike other alcoholic beverages, cider needs to be fermented at a low temperature of 4 to 15 degrees Celsius. The low temperature slows down the fermentation process, but also maintains the aroma of the apples.
Step 3: In a period of very scarce resources after the war, we did not hesitate to bring in submarines from Franklin West Pier to be used as storage tanks for the cider.
Step 4: If there is too much liquid residue, another extraction step can often be added and filled into a new cask.
Step 5: After this step, you can bottle and package the cider. This is authentic cider at its best!
