How cider is made
A Step-by-Step Guide
Cider, an alcoholic beverage made primarily from fermented apple juice, is enjoying a resurgence in popularity. Whether enjoyed on a crisp autumn evening or as a refreshing summer drink, cider offers a wide range of flavors that depend on the apples used and the way the cider is made. But how exactly is cider made? The process is an intriguing blend of tradition and science, resulting in a drink that’s as diverse as the apples it’s made from.
Step 1: Harvesting the Apples
The first step in cider production is sourcing the apples. The flavor and quality of the final cider is largely determined by the types of apples used. Cider apples typically come in several varieties, each contributing a unique flavor profile. Traditionally, cider has been made with cider apples that have been specifically selected for their tannic and acidic qualities, conversely to apples generally found in supermarkets. Cider apple varieties include bittersweet, sharp, sweet, and tart apples, which balance the natural sugars and acidity that will influence the final taste of the cider. However, in recent years, more and more producers have started experimenting with dessert and eating apples because of their agreeable nature – lower in tannins and acidity.
Most cider makers use a combination of apple varieties to create a balanced flavor. In the UK and some parts of Europe, traditional cider apple orchards are cultivated specifically for this purpose, while in the United States, a mix of culinary apples (those commonly eaten) and dedicated cider apples is often used.
The apples are typically harvested in the late summer to early fall, when they reach their peak ripeness. Overripe or underripe apples can affect the cider’s flavor, so timing is crucial. Additionally, not all types of apple varieties ripen in the same period, which enables cider makers to organise their harvest in stages if they have diversified their orchard.
Step 2: Washing and Sorting
Once harvested, the apples are thoroughly washed to remove any dirt, pesticides, or other contaminants. This ensures that the juice extracted during the pressing process is clean and free from impurities.
After washing, the apples are sorted. Any rotten or damaged apples are removed to ensure that only the highest quality fruit goes into the cider-making process. While some cider makers may use all of the apples they harvest, others may carefully select certain varieties based on the flavors they want to create.
Step 3: Crushing and Pressing
After sorting, the apples are crushed and pressed to extract their juice. Crushing breaks the apples into smaller pieces, which makes it easier to extract the juice during the pressing process. This can be done using a traditional mill or modern mechanical presses, depending on the cider maker’s preference.
Pressing involves squeezing the crushed apples to extract the juice. A hydraulic press is commonly used for this stage, applying pressure to the apple pulp (called pomace) to release the juice. The amount of pressure applied affects the yield and quality of the juice, with lower pressure often producing juice with a more complex flavor profile.
Step 4: Fermentation
Fermentation is possibly the most important step in cider making, as it turns the sugary apple juice into alcohol. The juice is transferred into fermentation vessels—typically barrels or stainless steel tanks—where it’s left to ferment for several weeks or even months.
Wild yeast, naturally present on the apples’ skin, can start the fermentation process. However, many cider makers choose to add cultivated yeast strains to ensure consistency and control over the fermentation process. The added yeast consumes the sugars in the apple juice, producing alcohol and carbon dioxide.
The fermentation temperature is carefully controlled, as it can significantly impact the final flavor. Cooler temperatures tend to produce a cleaner, more delicate taste, while warmer temperatures may result in a more robust, full-bodied cider.
Fermentation time also varies. Depending on the amount of residual sugar a cider maker wants to have in their cider, some cider makers may opt for a short fermentation period, while in other cases they will prefer to create a dryer cider with a more complex tannic profile through longer fermentation.
Step 5: Maturation
After fermentation, the cider enters the maturation phase. This period allows the flavors to settle and develop further. Depending on the style of cider, maturation can last anywhere from a few weeks to several months.
During this time, some producers may age their cider in oak barrels, which can impart additional flavors, such as vanilla or spice. Others may leave their cider in stainless steel tanks to preserve a cleaner, fresher taste. This step is crucial for refining the cider and allowing any harsh flavors or undesirable yeast byproducts to mellow out.
Cider makers also have the option to blend different batches of cider at this stage, combining those with different flavor profiles to create a more balanced final product.
Step 6: Filtering and Carbonation
Once the cider has matured, it’s typically filtered to remove any remaining solid particles, such as bits of yeast or apple pulp. Filtration ensures that the cider has a clear, smooth appearance. Some cider makers prefer to leave their cider unfiltered for a more rustic, cloudier look, which may appeal to drinkers who prefer a more natural, less processed beverage.
At this stage, cider makers also decide whether they want to add carbonation. Some ciders are naturally carbonated through a secondary fermentation process, while others are force-carbonated by adding carbon dioxide directly to the cider. Carbonation can help enhance the cider’s refreshing qualities and add a lively fizz, making it more enjoyable to drink.
Step 7: Bottling and Packaging
Once the cider is ready, it’s time to bottle and package it. The final product is carefully bottled in glass bottles, cans, or sometimes kegs, depending on the market and the type of cider. In case of carbonation with traditional method or pet-nat, carbonation happens in bottle so cider is bottled before the previous stage.Many cider makers take care to package their product with attractive labeling that showcases their brand and the quality of their cider, whilst others prefer a more traditional and minimalist appearance.
If the cider is being sold on a large scale, it may be pasteurized to ensure that it remains stable during distribution and storage. Pasteurization involves heating the cider to a specific temperature to kill any remaining yeast or bacteria that could continue to ferment the cider and affect its taste.
Some cider makers, however, may choose to keep their cider unpasteurized for a fresher, more natural flavor, but this often requires refrigerated storage and faster distribution to preserve quality.
Conclusion
The cider-making process is both an art and a science, with many variables at each stage that can influence the final flavor of the cider. From the variety of apples used to the fermentation and maturation methods, cider makers have many tools at their disposal to create a product that’s uniquely their own.
Whether you’re enjoying a dry, crisp cider or a sweet, fruity variety, the journey from apple to bottle is a fascinating one that combines tradition, craftsmanship, and a bit of chemistry. Next time you enjoy a glass of cider, you’ll have a greater appreciation for the process that goes into making this timeless beverage.