![]() Here's a video that shows the process for wine, but it's effectively identical for cider.Īs a sidenote, if you're interested in getting into home cider making at home, start simple. But because they don't filter it, there is always some small amount of yeast (and other solids, proteins, etc.) in the liquid, meaning it's not perfectly clear. ![]() Smaller and more traditional cider-makers don't filter the cider after fermentation they let the most of the dead yeast drop to the bottom of the container, and then pour off the clear(ish) cider (like letting dirt settle in a glass of water). The result is crisp, clear cider with no residual yeast. The filter lets the cider pass through, filtering out yeast cells, proteins, etc. Most mass-market cider is passed through a filter after fermentation. Bottling wands are nice because they don't flow unless depressed and they should leave the perfect amount of headspace for bottle carbing. Once gravity is around 1.00 and has been stable for a few days you can safely bottle it.īottling buckets are handy as you can rack onto any final flavor adjustments (acid blend, priming sugar, non-fermentable sugars, other flavorings) to easily dissolve them into solution without extra aeration and the dispenser makes controlling the flow of bottling so easy. If you can't it's not a big deal, but temp control is another of the 4 pillars of good brewing and cider likes it cold.Īfter fermentation visibly slows take another measurement every day or two, if you're doing a secondary fermentation then rack over once 80%-ish of the sugar has been converted to alcohol. Try to keep the temperature around 65° from now on. Pitch your yeast and aerate well, attach airlock and wait. Do not skimp on basic equipment (one or two carboys, hydrometer, bungs, airlocks, racking cane, hosing, bottling bucket, bottling wand, wine thief, maybe an extra 5 gal bucket for cleaning tools), the cost does seem to add up but they make the hobby so much more enjoyable and the hydrometer is pretty non-negotiable at the very least.Ĭlean and sanitize everything that touches the must, take measurements (OG and maybe ph), campden the juice, wait a day. Do not skimp on sanitation, that is one of the four basic pillars of good brewing. Do basic dry brewing yeast no need for fancy yeast yet, champagne for dry, English or Scottish ale yeast for off-dry but any yeast will work. Source the best juice you can afford/find without sorbate (ideally orchard pressed juice with a bit of crabapple or other cider apples), no need to add sugar. ![]() Could have something to do with their juice but I doubt most cider makers are using filtered juice at that scale. Idk, could mean they don't do a big filtration process to screen the yeast before bottling/kegging. ![]()
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