Apple cider is the unfiltered preliminary stage of apple wine, with the alcohol content hardly differing between the two drinks. To make the alcoholic beverage, you need some basic knowledge and the right equipment.
You can easily make apple cider yourself at home
equipment
To ferment apple juice, you need a sufficiently large container. Some additives make must production easier and improve the taste.
Utensils for fermentation
In high-quality, undyed PE plastic barrels, the full aroma is retained without any plastic aftertaste. A transparent material allows you to conveniently control. At the same time, it is easy to clean. The barrels are available in different sizes and shapes, with a capacity of around 25 liters being sufficient for domestic use. Oval models can be accommodated to save space.
You will also need:
- airlock: serves to close the filling opening so that fermentation gases can escape
- rubber closure: is put over the opening after fermentation
- tap: to tap small amounts for tasting
additions
In pharmacies and drugstores you can find potassium pyrosulfite in the form of tablets or powder. It is used to produce a sulphurous acid, which proves to be the ideal filter liquid for the fermentation attachment. Normal water often does not provide sufficient protection for the must. Adding alcohol is also insufficient, as it evaporates easily.
In order to start fermentation as quickly as possible, a pure cultured yeast is required for wine. It prevents unwanted processes from developing. If the apple cider is too sour at the end, you can make the taste milder with a cider refiner. They are natural additives made from tropical fruits.
Proper must
Sour and ripe apples with brown bruises are ideal for fermentation, as long as they don't go mouldy. Nine-tenths of the fermentation container is filled with fruit juice so that the foam that forms during fermentation still has enough space. Add pure cultured yeast directly to the freshly pressed apple juice and close the jar.
ground rules
The fermentation barrel must not be opened in the coming weeks to prevent the ingress of oxygen and germs. An exception is when you need to refill the fermentation tube. You can tap off the must at any time after bottling. In the beginning it tastes sweet and has a slightly sparkling note.