11/6/2023 0 Comments Treetop apple juice brixFor the purpose of this article, I will reference this last style as bittersharp. Apples come in three primary categories: Sweet, sharp, and a group called bittersweet, bittertart, or bittersharp. First, there are the basics of what apples to use. If you decide to start your cider making or apple winemaking with fresh apples, you’re probably wondering, “Where do I start?” Gathering apples of course! (If you’re starting with juice, skip to the “Fermentation Process” section of this story). This additional sugar will require a few more days of fermentation, and because of the higher alcohol level, a few more months for the apple wine to mature to give it adequate drinkability. Making apple wine would require adding additional sugar to the apple juice to bring the alcohol content up to a minimum of about 10%, but more likely in the 12% to 14% level. Both apple cider and apple wine can be either still or carbonated. Apple wine would have had a significant amount of sugar added to the apple juice to make an alcoholic beverage closer to 12% alcohol or higher. But in general, I would define hard cider as “natural” strength in alcohol content when non-alcoholic apple juice (or cider) is fermented into alcohol, leaving you with approximately 4 to 7% alcohol from fermentation of the apple juice. Is it hard cider, or apple wine? There are no “official” definitions of how you differentiate between hard cider and apple wine. For many cider makers, the time savings make this a great way to have a steady supply of cider on hand. These kits make excellent cider, and are a very easy way to get started on your cider making. Typically this juice is intended for the non-alcoholic version of juice and cider, and is readily available at supermarkets and also farm stands.Ī third method is using a modern “cider kit,” which are available from many home winemaking suppliers. The second method is buying apple juice or apple cider that has not yet been fermented. Not all of the WineMaker magazine readers live in locations where you can grow apples, however, so for some of you this option is not very feasible. This is the most difficult of the methods, but potentially the most rewarding. The first is the most traditional, and that is picking apples, crushing them, and then pressing the juice from the apples and fermenting. There are three primary methods to making fermented apple beverages. In this article we will focus on current alcoholic or “hard” cider making techniques, as well as making cider’s close relative, apple wine. Because of this simplicity, hard cider is one of our oldest fermented beverages, with a large amount of historic references to cider. Hard cider making, like most other fermented beverages, is a simple process of adding appropriate yeast to apple juice and allowing the yeast to ferment the juice into alcohol.
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