6550 N Interstate Ave, Portland, OR 97217
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October 2011, Aaron Fabbri
What to Expect
Naturally-made, or craft cider is quite dry. It is not sweet because the yeast, left to do its job, will consume most of the sugar in the juice. Many commercial ciders are "back sweetened". This consists of killing and stabilizing the yeast (using preservatives, heat, and/or filtering), and then adding sugar.
Choosing your Juice
We will consider using apples (cider) and pears (perry) in this article, but you can use the methods here with other fruit, for example plums.
The best cider is made from fresh-pressed fruit. Fresh juice has the brightest flavor. The aromas have not degraded from time or heat (pasteurization). We rent fruit crushers and presses in our store. Another good option is to get freshly-pressed sweet cider from a local orchard. If you get prepared juice, make sure it does not contain preservatives (sorbates, etc.), as they can kill your yeast. Even using store-bought, no-preservative apple juice is a fun way to get introduced to making cider.
Some of the best cider we've had has come from customers who select a blend of apples which balance sweetness and tannin content. Tannins give the more tart or bitter fruit their bite. If you use only bland fruit (e.g. very ripe, non-tart apple varieties or bartlett pears), you will have a bland cider. Blend in some more tart fruit. Try different apple varieties. We also have some natural additives in our store that can help balance your tartness, bitterness, and sweetness.
If you press your own fruit, make sure to use only clean fruit. Clean the outside, cutting away any brown spots. Do not use fruit from the ground. This is less important if you use the heat method below, as the heat will kill most wild yeast and bacteria on the fruit.
Once you have your juice, you'll need the following items, all available at our store:
Different Options for Brewing
When you ferment juice, you want to first kill any wild yeast or bacteria, then add your own yeast. Wild yeasts and bacteria can do all sorts of nasty things, from a slight medicinal flavor, to turning your whole batch into vinegar. If you are using pasteurized juice packaged in sanitary bottles (e.g. the juice in a store that doesn't need refrigeration), you can just sanitize your fermenter very well and use option C (no heat, no sulfites).
If you have very clean fruit, you may get away with using option C. We know some very good cider makers to consistently do this. But we've also wasted gallons of cider tasting vinegary this way too.
Brewing: Option A: Use Heat
This is the safest method, especially for imperfect fruit. The heat will drive off some of the aroma though.
Heat your juice slowly to 165F. Cover with a lid and hold at that temp for 10 minutes. Leave lid on (unless you have a wort chiller, then use that), and cool in the sink in a bath of ice water. When the juice is cooled to 70F continue with Fermentation Directions.
Brewing: Option B: Use Sulfites
Since heating fruit degrades the aroma and flavor somewhat, winemakers almost exclusively use campden tablets [wikipedia], or sulfites, to clean the must before pitching yeast. The procedure here is to crush one campden tablet per gallon of juice (must) and let set for two days in your sanitized, covered, fermenter before pitching your yeast. This is the option I use as it has these benefits: The sulfites are mild. They don't affect flavor and are mostly neutralized by the time you drink the wine. They are just strong enough to discourage wild yeast and bacteria, yet allow your yeast (added a day or two later) to thrive.
Brewing: Option C: Wild
The third option is to not use heat nor sulfites to sanitize your must before fermenting. This method carries the highest risk of ending up with something funky (or vinegar). It is very important to use very clean fruit and clean your press and crusher well for this method to work. This method actually works quite well with pasteurized juice which has been canned (put in plastic bottles that don't need refrigeration).
Make sure your sanitizer and everything that touches your cool must is clean and sanitized. ("Must" is what unfermented juice is called in winemaking.) We can explain the easiest way to do this in our store.
Heat one cup of water to boiling. Turn off heat and add yeast nutrient (this will stink, sorry). Let cool to around 80-100F and then add pectic enzyme (optional). Pour mixture into fermenter. Transfer must (juice) into fermenter and pitch your yeast.
Use about one packet of yeast per 5 gallons of must. Too much yeast is better than not enough.
Use about 1 tsp yeast nutrient per 2 gallons of must.
Use about 1 tsp pectic enzyme per 5 gallons of must. (optional)
Cover your fermenter and attach a sanitized airlock. Let ferment at 65-75F for a couple of weeks. Once airlock activity as subsided, give it another 3-5 days then either bottle it (see below) or rack (siphon) into a carboy and allow it to clear for another week first.
Bottling your Cider
Make sure your fermentation is finished. The cider should taste very dry. A hydrometer ($5) reading is the best way to make sure. If you bottle it too sweet you could get exploding bottles from too much fermentation in the bottle.
Clean and sanitize a bottling bucket. Heat two cups of water to boiling, turn off heat, and dissolve priming sugar (corn sugar a.k.a. dextrose). You want about 1 oz per gallon (or 3/4 cup for a 5 gallon batch). Pour this hot dissolved sugar solution into the bottling bucket. Carefully siphon your cider into the bottling bucket. Fill your cleaned, sanitized bottles, leaving 1-1.5" headspace. Cap and leave in a warm room for 2 weeks to carbonate. Cellar or refrigerate for 3-12 months. Cider ages well so give it some time for most fantastic results.
Ask your questions at our Cider and Perry Making Forum at homebrewexchange.net.