How to Make Apple Cider: The 5 Production Phases

Apple cider is a slightly alcoholic beverage produced since ancient times; it seems that the first to produce it were the ancient Egyptians. Over the centuries, the production methods have slightly changed, but even today, cider is mainly obtained through the same processing phases.**

The 5 production phases of apple cider:

1. Selection and washing of the apples

2. Pulp treatments

3. Juice extraction

4. Juice clarification

5. Alcoholic fermentation

1. Selection and washing of the apples

During the harvesting operations, it is important that the apples are not bruised to have healthy fruits to work with during the production phases and their transformation into cider. Therefore, it is important to carefully select the apples, wash them, and then crush them.

2. Pulp treatments

To decide the alcoholic content of the cider, it is necessary to check the sugar level of the juice obtained by crushing the fruit using a must meter or refractometer. To have an alcohol content of about 6°, about 10° Babo of sugars are needed.

If there is a lack of sugars, it is necessary to add sugar, considering that it increases the sugar level by one point, you need to add 1 kg of sugar per quintal of fruit. The total acidity must be at least 4.5/5 gr/lt. If it is lower, it can be corrected with Malic Acid (100 gr of Malic Acid per quintal of fruit increases the total acidity by one gr/lt). For better preservation of the mass, add 5 gr per quintal of Potassium Metabisulfite. To avoid oxidation, add 5 gr per quintal of Ascorbic Acid (vitamin C).

3. Juice extraction

Press the mass and remove the pomace, that is, the pulp and solid parts of the fruit.

4. Clarification of Apple Juice

Clarify the obtained must with:

– 10 gr per hectoliter of Gelatin Powder (dissolved in 10 parts of water at 50°C)

– 100 gr per hectoliter of Silisol (added as is).

Let it rest for 9/12 hours at a temperature of about 12/14°C. Separate the semi-clear must from the sediment below (by skimming), bringing the must to a temperature of about 18/22°C.

5. Alcoholic fermentation

Alcoholic fermentation is obtained by adding a yeast such as Saccharomyces cerevisiae at a dose of 30 gr per hectoliter of juice. Pour the yeast without stirring, let it rest for 10 minutes, stir, let it rest for another 10 minutes, stir, and pour into the juice. 10/12 hours after inoculating the yeasts, add 40 gr per hectoliter of Ruler Support as a fermentation activator. During fermentation, remove the foam that flocculates on the cider’s surface twice a day to avoid it imparting bitter tastes.

Apples Used to Make Cider

The most commonly used apple varieties for cider production are:

– **Sweet Coppin** (sweet)

– **Dabinett** (bittersweet)

– **Yarlington Mill** (bittersweet)

– **Kingston Black** (bittersweet)

– **Stone Red** (acidic)

– **Brown’s Apple** (acidic)

– **Tom Putt** (acidic)

– **Golden Delicious** (table apple)

– **Bramley’s Seedling** (cooking apple)

Now that you know how to make apple cider, all you need is to buy professional equipment and start. If you want a DIY approach to making apple cider at home without having to buy professional equipment, you can opt for this fantastic kit, ideal even for those who don’t have a cellar or garage to produce excellent apple cider. It’s economical, clean, and practical, allowing you to start your first homemade cider production!