How to make cider What are the precautions for making cider?
Cider is an alcoholic beverage made from pure apple fermentation. The taste of apples varies slightly from one quality to another. The method of making cider is not complicated. It can be made from apples, sugar and white wine, or from apples and koji wine. When making cider, take care to clean and choose apples with high sugar content so that the methanol content is lower. The methanol content will be lower.
How to brew cider
Method 1
1、Preparation of materials
High quality apples, blender, brewing yeast or lees, sterile storage barrel.
2、Production Steps
(1) Choose a variety with high juice yield and high sugar and acid content. If you like sweetness, you can choose based on a ratio of three sweet apples to one semi-sour apple. If you prefer a medium sweet cider, choose based on a ratio of two sweet apples to one and a half sour apples. If you plan to make a strong cider, use all sweet apples.
(2) Soak the apples in 1%-2% dilute hydrochloric acid, then wash and dry with water.
(3) Place the dried apples in a blender and crush them. To avoid breaking the seeds, adjust the distance between the blades of the stirrer properly.
(4) Place the crushed apple slices and juice in a ceramic jar for 10-12 hours, then squeeze the juice at a pressure of 26 kg per square centimeter and filter it through a sterile gauze.
(5) Immediately after obtaining the juice, inject an appropriate amount of sulfur dioxide gas to make its concentration in the juice reach 75×10-6, and then adjust the sugar and acid content of the juice to 10%-14% and 0.4%-0.6%, respectively.
(6) Inoculate wine yeast, wine lees, yeast wine, etc. according to the mass ratio (the ratio of mixed juice and wine yeast is 100:7-10), and then ferment at an ambient temperature of 28-32℃. After a few hours, you can hear the rustling sound like eating mulberry leaves and you can see the foam on the surface of the juice. If the ambient temperature is too low (below 10℃), it will take 3-4 days to see the fermentation reaction, and the reaction is not strong.
(7) It takes at least 2 weeks to complete the fermentation process. After fermentation, the upper part of the liquid is clear and residue-free and smells like wine. At this point, the alcohol content can generally reach about 10%. Finally, the supernatant is poured into storage vats for post-fermentation, which takes about 1 month. After post-fermentation, sulfur dioxide gas is introduced to bring the concentration up to 100×10-6, which can effectively prevent corrosion.
(8) After post-fermentation, the wine will be placed in barrels within half a month. The alcohol content of the new wine can be adjusted between 10% and 18-20%, and then it will be aged below 20°C. The finished cider will be available after six months.
Method 2
1、Preparation of materials
1000g sour apple, 1000g sugar, two lemon peels, four cloves, 20 dried roses, 350ml high white wine.
2、Production steps
(1) Wash the apples first, drain the water on the surface, then cut them into small pieces without peeling.
(2) Peel the wax from the skin of the lemon and chop it up.
(3) Pull off the petals of a dried rose and rub them with salt to remove the astringency.
(4) Take a large glass jar, put the chopped apple nuts, sugar, lemon peel, soaked rose petals, cloves and white wine together, shake well, and leave in the sun for a few days until the apple juice oozes out.
(5) Then strain off the leaking juice and seal it in a dark bottle. Two months later, when it is opened, it is ready to drink. The color is pink, with a distinctive luster, and the flavor is very mellow.
What are the precautions for making cider?
1. Apples used for making wine also need to be cleaned because they are contaminated with dirt, dust and other impurities, but it is important to note that detergent should not be used for cleaning, otherwise it will remove the natural yeast on the surface of the peel, which is not conducive to fermentation during the winemaking process.
2. The fermentation temperature of cider should be lower than 25℃. If the temperature is too high, the cider will easily spoil. If the temperature is too low, the cider will not ferment enough. In order to control the temperature, the fermentation process should avoid direct sunlight and the fermentation container should be placed in a cool and dry place.
The containers used to make cider are very specific. It is recommended that glass or ceramic containers be used instead of plastic or metal containers made of stainless steel, aluminum, copper, iron and other materials. Such containers can result in high levels of harmful substances in the cider.
