Making the Best Apple Cider

Making the Best Apple Cider

Language: English

Pages: 32

ISBN: 0882662228

Format: PDF / Kindle (mobi) / ePub


Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.

 

 

 

 

 

 

 

 

 

 

sacchrose), malic and other acids, tannin, pectin, starch, albuminoids, oils, ash, nitrogenous substances, and trace elements. Most apples contain roughly the same amount of sugar — between 10 and 14 percent — and though a dessert apple tastes much sweeter to us than a cooking apple or a tart wild apple, it’s not because the dessert apple contains more sugar, but because higher levels of malic acid in “sour” apples mask their sweetness. A good rule of thumb is that a sweet-tasting apple is low in

have a sharp, bitter taste because of their high levels of tannin and acid. They are used exclusively to make hard cider, and are unacceptable either for table fruit or fresh juice. In North America most cider is made from culled or surplus dessert apples. The sugar and acid levels in these apples are good for both hard and sweet cider, but there are few aromatic types, and most dessert apples are sadly deficient in tannin, so are not ideal for cider. The cider maker can overcome this latter

it in blends if you like the McIntosh essence, as some people do. In the final analysis, blending is a process of taste trial and error until you hit on a combination of varieties that fits your palate. This will be your unique, personal cider, unlike any other. Finding Apples If you do not have apple trees of your own, you may want to plant several varieties of fast-maturing semi-dwarf trees strictly for cider production. If you decide to gather wild apples from the wayside or from an

in pomace form down into the rear tub beneath the grinder, the other tightens the screw or ratcher which presses the pomace in the front tub. When the juice has all been extracted, the front tub slides forward out of the press, and the pomace is dumped. The back tub, now full of fresh-ground pomace, slides forward to be pressed, while the just-emptied tub is popped under the grinder in the rear of the press for a new load of pomace. This “continuous” method yields about eight to ten gallons of

or allowed to dry out. If you still want to use barrels for fermenting cider, remember that they must never come in contact with the ground or cellar floor, but should lie in a “barrel cradle,” and must be kept topped off — filled to the brim with additional cider — during fermentation to prevent the barrel top from drying out and allowing bacteria-laden air to come in contact with the maturing fluid. The best barrels are sound, clean whiskey, rum, or sherry barrels which have been used only

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