Points You Must Know Regarding Cider Brewing
The word “cider” brings up different thoughts for different people. For some, it can be a usual kitchen add-on for giving more impact on the taste of dishes, for some it can be something to cleanse the colon, for some it can be just a reminder of the presence of the autumn season, but for some, especially for the Europeans, cider is a famous alcoholic beverage.
Cider comes from fermented juice of apples from different varieties. It is mass produced by factories in many nations, with United Kingdom being the highest manufacturer and purchaser of the said drink.
Commercial ciders tend to be sweeter with more punch and are more consistent in taste. Well, they most likely have to be, in order to maintain loyal following. In spite of the already obtainable ciders in the groceries, some people would still fancy to do it at home for a more personal touch.
The groundwork starts at picking the right apples. But before advancing to any procedure, make sure that your hands are very clean and your utensils sanitized.
The next step is to grind the apples until it turns into fine pulp which is usually called as “pomace”. This step is done to liberate the juices. More juice will be expressed if the pulp is milled to its most fine state.
From you current container, load the pulp into a fabric bag then press it. You can utilize your own fruit press or you can have it pressed in a nearby factory. The juice that’s extracted is called “must”. The class of apples and the utensils used in cider making will greatly determine the quantity of cider that can be extracted.
Pasteurization is a process skipped by some cider makers. But for some, it is a step worth taking if they want to get a certain taste. The cider must also be filtered to take away large solids.
The juice should then be put into a wooden cask or plastic cask. Usually, the cider brewed in a good size of wooden cask tastes better. The cask should be stored in a cool place (40 to 60 degrees F). White froth is expected to bubble up through the cask’s bung hole after 48 hours as the juice starts to ferment. The fermentation usually lasts up to three to four weeks. When the juice has totally stopped to bubble up, tightly seal the cask with cork and leave it as long as possible, perhaps at least 8 months to one year, and possibly even more for further aging.
There is no hard and fast rule in cider brewing. Like what the adage says, “different folks, different strokes”. It all boils down how the cider brewer wants to complete the process.
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