Making hard cider from scratch is a rewarding and delicious endeavor that has been enjoyed for centuries. While the process may seem daunting at first, with the right ingredients, equipment, and a bit of patience, you can be well on your way to crafting your own batch of this beloved beverage. So, what exactly does it entail?
First things first: apples. Selecting the right variety of apples is crucial to the flavor and character of your cider. While any apple can technically be used, certain varieties are more suitable than others. Traditional cider apples, such as bittersweet, bittersharp, and sharp apples, offer a balance of sweetness and acidity, while culinary apples, like McIntosh or Granny Smith, can also be used to add flavor nuances. Blending different varieties will impart unique flavors to your cider, so don’t be afraid to experiment!
Once you’ve sourced your apples, it’s time to start the cider-making process. The first step is to crush the fruit to release the juice. You can do this manually with a fruit crusher or use a more mechanized approach with a grinder. After crushing, the pulp needs to be pressed to extract the precious juice. Again, this can be done manually with a fruit press or on a larger scale with a hydraulic press. The freshly pressed juice, or must, will then undergo fermentation, a process where yeast converts the sugars in the juice into alcohol.
Choosing the right yeast strain is an important consideration, as it will influence the flavor and alcohol content of your cider. There are specific cider yeast strains available that can enhance the desired flavor profile. During fermentation, it’s important to monitor the process closely to ensure a healthy fermentation and to prevent any potential issues. Regular testing of the specific gravity will indicate how far along the fermentation process is and help you determine when it’s complete.