Have you ever wondered how cider is madenot the sweet non-alcoholic cider you find in stores but real cider? Brewing your own cider from fruit juice can be a tremendous amount of fun, and the process from start to finish is easier than you may think. In this article we will outline the steps for making cider, including how to select and brew the fruit and how the fermentation process works.
Before you can begin the brewing process, youll need to select the type of fruit juice you want to use. You can choose pear, peach or even plum juice for making your cider, but keep in mind that your best bet is the juice of fresh apples. Unpreserved (avoid preservatives at all costs as they will adversely affect fermentation) and freshly pressed apple juice does very well in the fermentation process and will usually ensure a very tasty cider when the process is completed.
Once you have the fruit juice for your cider brew, you will need to choose the proper yeast. Dry yeasts will usually do the trick, but for best results, liquid brewing yeast is recommended. These yeasts can be found online or at home brew stores and will generally make the fermentation process that much easier.
Now that youve collected the ingredients its time to brew your sweet cider. You do this primarily to purify the juice of any wild yeast strains and microorganisms which may be present in the juice. (This is an optional step performed to improve the taste of the final product). Pour the cider into a stovetop sauce pan and allow it to brew slowly at a low heat. Once youve completed this step youre ready to begin fermentation.
For the final step you will need a sanitized fermentation bucket. These buckets are typically very large with an airlock on the top. This will allow you to release CO2 gases in the bucket without letting in any outside air. Pour the cider into the bucket and allow it to cool to room temperature. Now add the yeast and stir it into the cider vigorously with a clean, and preferably stainless steel spoon. Reseal the bucket and place it in a temperature-controlled environment that ranges between 60 and 70 degrees. Check your cider in about two to three days. If you see bubbles of carbon dioxide rising, it means the fermentation process is underway. In just two short weeks youll have a fabulous and tasty cider brew!
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