Werbung
Verfügbare Sprachen
Verfügbare Sprachen
400040
The genuine cider is a drink, which was created by way of apple must fermentation, with no additives,
even no sugar! However, homemade cider can be made of any kind of fruits or juice, adding water
and sugar to increase the final alcohol content. Cider is a refreshing beverage, its flavour ranging from
dry to sweet and its alcoholic strength from 1,2 to 8,5%. It should not be pasteurized, filtered, or coloured.
Popular cider type is also cider from pears, called perry.
Ingredients for 20L of semi-sweet apple cider
25 kg apples / 18 L apple juice,
0,8 kg sugar,
2 L water,
6-10 ml Pectic enzyme,
8-10 g Yeast nutrient,
Cider yeast Ciderini®
Ingredients for 20L of apple-pear cider
15 kg apples / 11 L apple juice,
10 kg pears / 7 L pear juice,
1 kg sugar,
2 L water,
6-10 ml Pectic enzyme,
8-10 g Yeast nutrient,
Cider yeast Ciderini®
Preparation:
Assemble the fermentation container: mount the tap and residue reducer in the hole at the bottom,
put the plug with opening in the lid. Container and accessories, which you'll use to make the cider, wash
with detergent and then flush with Potassium metabisulfite solution (10 g for 2 L of water).
Choose healthy and ripe fruits, wash them. Do not remove peels or pips, since they contribute
to the special flavour and aroma of cider. Cut fruits into quarters (without stems), pour sugar dissolved
in water. Instead of fruits, you can use juice. Add Pectic enzyme (a natural enzymatic additive that
increases the yield of juice and positively influences clarification), add Yeast nutrient dissolved in water
and rehydrated Ciderini® yeast. Seal the container, mount fermentation airlock (fill it with water
to prevent insects and undesired microorganisms from entering) and conduct the fermentation process
at temperature of 20-25°C. Making cider from fruits, after 2 days, squeeze them and leave the liquid
for further fermentation for approx. 2 weeks, until the sugar concentration in the cider is approx. 4°Blg
(measure the sugar content using a Sacharometer). If you want sparkling cider, pour the cider into bottles
and cap it. When the sugar concentration at the bottling is below 3°Blg, add 5 g of sugar per liter
to the bottles. Store bottled cider at room temperature for 2-3 days, then place it in a cool room
- CIDER MAKING STARTER KIT -
CIDER
5
Werbung
