Apple cider is the unfiltered precursor to apple cider, although the alcohol content hardly differs between the two drinks. To make the alcoholic drink, you need some basic knowledge and the right equipment.
How can you cider apples yourself?
To cider apples, you need a fermentation vessel made of PE plastic, a fermentation bung, rubber stopper, tap, potassium pyrosulfite and pure yeast. Ferment tart, ripe apples, fill the container nine tenths full and seal.
Equipment
In order to ferment apple juice, you need a sufficiently large container. Some additives make must production easier and improve the taste.
Utensils for fermentation
The full aroma is retained in high-quality, undyed PE plastic barrels without the aftertaste of plastic. A transparent material allows you convenient control. At the same time, it is easy to clean. The barrels are available in different sizes and shapes, with a capacity of around 25 liters being sufficient for household use. Oval models can be stored to save space.
You also need:
- Gärschund: serves to close the filling opening so that fermentation gases can escape
- Rubber closure: is placed on the opening after fermentation
- Tap: to tap small quantities for tasting
Additions
In pharmacies and drugstores you can find potassium pyrosulfite (€9.00 on Amazon) in the form of tablets or powder. It is used to produce a sulfurous acid, which proves to be an ideal filter liquid for the fermentation attachment. Normal water often does not provide sufficient protection for the must. Adding alcohol is also insufficient as it evaporates easily.
In order to start fermentation as quickly as possible, pure yeast for wine is necessary. It prevents unwanted processes from developing. If the apple cider ends up being too sour, you can make the taste milder with a cider refiner. They are natural additives made from tropical fruits.
Right mosten
Sour and ripe apples with brown bruises are ideal for fermentation as long as they do not become moldy. The fermentation container is filled nine-tenths with fruit juice so that the foam created during fermentation still has enough space. Add pure yeast directly to the freshly pressed apple juice and close the container.
Basic rules
The fermentation barrel may no longer be opened in the coming weeks to prevent oxygen and germs from entering. An exception is if you need to refill the fermentation tube. You can tap off the must at any time after bottling. At the beginning it tastes sweet and has a slightly tingling note.
