Part 1. Traditional Methods Part 2 Homebrew Techniques

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2 Part 1 Traditional Methods Part 2 Homebrew Techniques

3 Part 1 -Traditional Methods Cider Apple Varieties Juice Extraction The Must Fermentation Finishing

4 Cider-Apple Classification English Classes Class Acidity Tannins Sharp > 4.5 < 2 Bittersharp > 4.5 > 2 Bittersweet < 4.5 > 2 Sweet < 4.5 < 2 g/l as malic acid g/l as tannic acid

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6 The Perfect Apple Hi sugar, medium acidity, medium tannin Could be used to make single variety cider Very few have these properties Kingston Black is one of them

7 Sweating Whole apples left in cool, dry area to ripen over a period of weeks until they are a bit soft Residual starches transform to sugars, pectin starts to degrade

8 Pressing Sequence Washing Milling Maceration resting the pomace for a period of time (2-4 hrs). Pectin further degrades, browning occurs to give the cider color. Pressing Optional Second Pressing

9 Sugar Hydrometer/Refractometer Acidity - Titratable Acidity ph - ph meter or ph Strips Tannin - usually not measured, Lab equipment required

10 Pre-Fermentation Treatment Sulfite (SO2) potassium metabisulfite, sodium metabisulfite, Campden tablets Antispetic Bacteria are most sensitive, followed by yeast Dosage depends on goal Natural yeast vs Cultured yeast fermentation Malolactic Fermentation desired or not

11 Pre-Fermentation Treatment Yeast Nutrients DAP, Vitamin B1, mixed packs To use or not to use? Long, slow fermentation don't use Strong, reliable fermentation use Also used to restart a stuck fermentation

12 Pre-Fermentation Treatment Pectin Forms gels with sugar and acid (fruit jellies) degraded by pectolytic enzymes (pectinase) Treatment Simple pectinase addition (pectic enzyme) Debourage/depectinization (pectinase + fining agent) Keeving

13 Pre-Fermentation Treatment Keeving Tradtional French Method Uses PME (pectin methyl-esterase) to transform pectinic acid to demethylated pectic acids Calcium is then added to produce calcium pectate, an insoluble gel the chapeau brun (brown cap) CO2 from fermentation pushes the gel up and it compacts into a thick brown gelatinous crust the chapeau brun

14 Pre-fermentation Treatment Keeving Once the chapeau brun is fully formed, the must underneath is perfectly clear and racked off This keeving process removes impurities, nitrogenous substances, as well as yeast cells This leaves the must in a low nutrient, low yeast count environment to cause a much slower fermentation Ideally, it gets struck at the desired density to yield a stable cider with some residual sweetness.

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16 Primary Fermentation Traditionally a long slow fermentation is desired, can be up to a year Temperature in the 40 50F range Low nutrient must Fequent monitoring of SG and acidity until desired levels are reached

17 Malolactic Fermentation Malic acid has a very pronounced and sharp taste When MLF occurs, malic acid is transformed into lactic acid, much less aggressive and smoother tasting MLF is caused by lactic acid bacteria (LAB) Can be naturally occuring or innoculated Usually when fermentation is near completion and temps are warmer Mellows and gives roundness, improves mouthfeel and can give some buttery notes

18 Avoiding Problems Minimize contact with iron, non-stainless steel and copper Add pectinase or debourbage to clear Sulfite the juice Rack after primary fermentation is done Maintain coll temperatures (60F or less) Minimze air contact, keep carboys full

19 The New Cider Makers Handbook, Claude Jolicoeur

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21 A medium dry golden cider, with a smooth and refreshing taste. Crafted from a blend of our favourite apples including Dabinett, Porters Perfection and Harry Masters Jersey. ABV 4.8%Dry Sweet

22 This cider is semi-dry and wonderfully effervescent with a remarkably fresh apple nose. Its crisp, fruit forward taste and a clean, refreshing finish, have won our cider countless awards and praise. (5% alcohol)