How to Make Cider Professional Step-by-Step Guide

Introduction

Cider is an ancient and refined beverage, appreciated for its unique flavor and versatility. Whether you are an enthusiast or a beginner, learning to make cider at home can be a rewarding and fun experience. In this professional guide, you will discover how to make cider step by step, from selecting apples to final bottling.

What is Apple Cider

Definition

Cider is an alcoholic beverage obtained from the fermentation of fresh apple juice. Unlike beer (which uses grains) or wine (which uses grapes), cider uses exclusively apples as raw material.

Characteristics:

• Raw material: 100% apple juice
• Fermentation: Natural with yeasts
• Alcohol content: 4-8% vol.
• Flavor: Sweet, semi-dry, or dry
• Carbonation: Natural or added

Necessary Equipment

Basic Equipment

For production:

• Fermenter: Demijohn 10-20L (glass or food-grade plastic)
• Airlock: To release CO2 during fermentation
• Racking tube: Siphon to transfer cider
• Funnel: For pouring juice
• Thermometer: To check temperature
• Hydrometer: To measure density (optional but recommended)

For bottling:

• Bottles: Glass 33cl or 75cl (beer or champagne type)
• Caps: Crown caps or screw caps
• Capping tool: For sealing bottles
• Funnel: For filling bottles

For cleaning:

• Detergent: Neutral, fragrance-free
• Sanitizer: Potassium metabisulfite or StarSan
• Brushes: For cleaning bottles and fermenter

Where to Buy Equipment

Options:

• Homebrewing stores (home beer brewing)
• Specialized e-commerce
• Winemaking stores
• Complete kits for beginners (€50-100)

Ingredients

1. Apples

Quantity:

• About 15-20 kg of apples are needed for 10L of cider
• Yield: 1 kg of apples = 0.6-0.7L of juice

Types of apples:

Not all apples are suitable for cider. The best are cider apples, which are divided into:

• Sweet: High sugars, low tannin (e.g. Golden Delicious, Fuji)
• Bitter: High tannins, low sugar (e.g. Dabinett, Kingston Black)
• Acidic: High acidity (e.g., Granny Smith, Bramley)
• Bitter-sweet: Perfect balance (e.g., Yarlington Mill)

Tip: Use a blend of different varieties to create complexity. A good mix could be:

• 50% sweet apples (Golden, Fuji)
• 30% acidic apples (Granny Smith)
• 20% bitter apples (if available)

2. Yeast

Options:

• Cider yeast: Specific, best results (e.g., Mangrove Jack's Cider Yeast)
• Champagne yeast: Dry, clean (e.g., EC-1118)
• Wine yeast: Fruity (e.g., Lalvin 71B)
• Natural yeast: Present on the skin (risky, unpredictable results)

Amount: 5-10g per 10L of juice

3. Sugar (Optional)

Purpose: To increase alcohol content

Amount: 100-200g per 10L (increases ABV by 0.5-1%)

Type: White sugar, brown sugar, honey

4. Yeast Nutrients (Optional)

Purpose: To aid fermentation

Type: Yeast nutrients (available in homebrewing stores)

Step-by-Step Production Process

Step 1: Selection and Preparation of Apples

Procedure:

1. Choose ripe apples: Not too unripe, not too ripe
2. Wash the apples: Remove dirt and residues
3. Remove rotten parts: Cut away damaged parts
4. Do not peel: The skin contains natural yeasts and tannins

Step 2: Pressing

Methods:

Option 1: Fruit Press

1. Chop the apples into small pieces
2. Put in the press
3. Press to extract the juice
4. Collect the juice in a clean container

Option 2: Centrifuge

1. Cut the apples into pieces
2. Pass through the centrifuge
3. Collect the juice

Option 3: Purchased Apple Juice

• Use 100% apple juice (no concentrate)
• No preservatives (no potassium sorbate)
• No added sugars
• Organic if possible

Yield: 15-20 kg of apples = 10-12L of juice

Step 3: Wort Preparation

Procedure:

1. Pour the juice into the fermenter: Use a funnel
2. Measure the initial gravity (OG): With a hydrometer (optional)
3. Add sugar (optional): If you want to increase the alcohol
4. Add nutrients (optional): Follow the instructions
5. Leave space: Fill the fermenter only up to 3/4

Typical density: OG 1.045-1.055 (about 11-13° Plato)

Step 4: Adding the Yeast

Procedure:

1. Rehydrate the yeast: In warm water (35-40°C) for 15 minutes
2. Pour into the fermenter: Stir gently
3. Seal with airlock: Fill the airlock with water or vodka
4. Place in a cool spot: 18-22°C

Step 5: Fermentation

Process:

• Duration: 2-6 weeks
• Temperature: 18-22°C (constant)
• Signs of fermentation: Bubbles in the airlock, foam on the surface

Stages:

1. Days 1-3: Vigorous fermentation (many bubbles)
2. Days 4-14: Fermentation slows down
3. Days 15+: Fermentation complete (few or no bubbles)

How to know when it’s done:

• No bubbles in the airlock for 2-3 days
• Stable final gravity (FG) for 2-3 days (1.000-1.010)
• Clear cider (yeasts settled at the bottom)

Step 6: Racking and Maturation

Procedure:

1. Transfer to a new fermenter: Use the siphon, avoid sucking up the yeast at the bottom
2. Let mature: 2-4 weeks at 10-15°C
3. Purpose: Clarify, round out flavors

Step 7: Bottling

Preparation:

1. Clean the bottles: Wash with detergent
2. Sanitize: Use sanitizer
3. Prepare the caps: Sanitize the caps as well

Bottling:

1. Transfer the cider into bottles: Use the siphon and funnel
2. Leave 2-3cm of space: From the top of the bottle
3. Cap: Use the capper
4. Label: Date, type of cider, ABV

Carbonation (optional):

• Bottle refermentation: Add 5-7g of sugar per liter before bottling
• Let mature: 2-4 weeks at room temperature
• Result: Sparkling Cider

Step 8: Bottle Maturation

Process:

• Duration: Minimum 2 weeks, ideally 1-3 months
• Temperature: 10-15°C
• Position: Vertical, in the dark

Result: Clearer Cider, integrated flavors

How to Taste Cider

1. Choosing the Right Cider

Choosing the right Cider is essential. There are different types, from sweet to dry, including flavored variants. Consider:

• Origin: Do you prefer craft or industrial Cider?
• ABV: Some Ciders are lighter (4-5%), others more structured (6-8%)
• Pairings: Choose based on the dishes you intend to serve

2. Serve the Cider at the Ideal Temperature

To highlight the characteristics of Cider, it is important to serve it at the correct temperature. Generally, it is recommended to serve it between 6°C and 8°C. Use wide glasses to enhance the perception of aromas.

Recommended temperatures:

• Dry/still cider: 10-12°C
• Sweet/sparkling cider: 6-8°C
• Ice cider: 8-10°C

Glasses:

• Wine glass: For premium ciders
• Tumbler: For casual ciders
• Flûte: For sparkling ciders

3. Food Pairings

Cider pairs perfectly with a wide range of dishes. Try these suggestions:

Dry Cider:

• Aged cheeses (Cheddar, Comté)
• Cured meats
• Oysters and seafood
• Salads

Semi-dry Cider:

• Roast chicken
• Pork (ribs, roast)
• Savory crêpes
• Pizza

Sweet Cider:

• Blue cheeses (Gorgonzola, Roquefort)
• Fruit desserts
• Apple pie
• Light desserts

4. Storage and Tasting

Store Cider in a cool, dark place. Once opened, consume within a few days to keep its qualities intact. During tasting, observe the color, smell the aroma, and savor slowly to catch all the nuances.

Tasting:

1. Appearance: Color (yellow, amber, pink), clarity, bubbles
2. Aroma: Fresh apple, flowers, honey, spices
3. Taste: Sweetness, acidity, tannins, finish

Troubleshooting

Fermentation Won't Start

Causes:

• Dead or old yeast
• Temperature too low or high
• Juice with preservatives

Solutions:

• Add new yeast
• Bring to correct temperature (18-22°C)
• Use preservative-free juice

Too Sweet Cider

Causes:

• Incomplete fermentation
• Low attenuation yeast

Solutions:

• Let ferment longer
• Use high attenuation yeast (champagne)

Cloudy Cider

Causes:

• Yeast in suspension
• Pectins

Solutions:

• Let mature longer
• Rack
• Use clarifiers (gelatin, bentonite)

Off-flavor

Causes:

• Bacterial infection
• Oxidation
• Dirty equipment

Prevention:

• Always sanitize equipment
• Avoid oxygen during fermentation
• Use an airlock

Conclusion

Making Cider at home is a rewarding experience that allows you to create a unique and personalized drink. By following these professional tips, you can enhance every bottle and surprise your guests.

Summary:

1. Choose quality apples (blend of varieties)
2. Press to extract juice
3. Add yeast
4. Ferments 2-6 weeks
5. Racking and maturing
6. Bottle
7. Matures in bottle 2-4 weeks
8. Taste it!

Explore our selection of Cider in our online store and get inspired by new combinations. Buy now and turn every moment into a special occasion! 🍎🍺