Cider originates from fermented juice of apples from many varieties. It is mass produced by factories in several countries, with United Kingdom being the highest producer and purchaser of the said drink.

Commercial ciders tend to be sweeter with more punch and are more consistent in taste. Well, they most likely have to be, in order to maintain loyal following. In spite of the already obtainable ciders in the supermarkets, some folks would still want to do it at home for a more personal touch.

The preparation starts at picking the right apples. But before advancing to any process, make sure that your hands are very clean and your utensils sanitized.

The next step is to grind the apples until it turns into fine pulp which is usually called as “pomace”. This step is done to release the juices. More juice will be expressed if the pulp is milled to its finest.

From you current container, transfer the pulp into a fabric bag then press it. You can use your own fruit press or you can have it pressed in a nearby factory. The juice comes out is called “must”. The class of apples and the utensils used in cider making will greatly determine the quantity of cider that can be extracted.

Pasteurization is a method skipped by some cider makers. But for some, it is a step worth doing if they want to get a certain taste. The cider must also be filtered to take away large solids.

The juice should then be transferred into a wooden cask or plastic cask. Typically, the cider brewed in a good size of wooden cask tastes better. The cask should be stored in a cool place (40 to 60 degrees F). White froth is expected to bubble up through the cask’s bung hole after 48 hours as the juice begins to ferment. The fermentation generally lasts up to three to four weeks. When the juice has totally stopped to bubble up, tightly close the cask with cork and leave it as long as possible, perhaps at least 8 months to one year, and possibly even more for further aging.

There is no hard and fast rule in cider brewing. Like what the adage says, “different folks, different strokes”. It all boils down how the cider brewer wants to go on with the method.

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