It all started with apple juice. Every family has its own secrets and recipes, but to make a balanced cider you need sweet apples, sour apples, bitter apples and astringent apples. In this article you will find some steps to make cider at home.
Step 1: Wash and crush the apple
Whether you use a shredder or a grater to grate the apples, the first thing to do is to clean them and do the final sorting to remove the rotten ones. Shredding is essential to maximise the amount of juice collected during the pressing process, but your crushed apples must not be oxidised, otherwise the juice will harden. Visit https://www.maison-sassy.com/en/ to find out about the different types of cider.
Step 2: pressing
Place the crushed apples in a 6 to 8 cm thick layer, cover with a layer of scoutin, and continue to press alternately to the top of the press. Once filled, place the lid and seal before pressing. Press twice, remove the pomace from the press and press again to collect all the juice.
Step 3: Fermentation
Depending on the temperature at which the brown cap forms, you wait 4 to 10 days. Some sort of visually sticky bubbles are formed.
When there are no more visible events, you can extract it.
Step 4: Putting it on the shelf
At the outlet (between the lid, if it has formed, and the bottom of the tank where the impurities are deposited), the clear juice is removed and must be transferred to the bucket. No air should remain between the lid and the juice. Also place bubblers with water in them to manage gas exchange and avoid contamination.
If you do not have enough cider, add water to make up for it.
The last step, bottling
After 9 to 12 weeks, when the cider has calmed down, you can finally bottle it. Simply let the liquid run down the inside of the bottle. In a few weeks it will finish fermenting and produce a real cider! Finally, leave a distance of 2 to 3 cm between the cork and the liquid, especially not upwards, otherwise the pressure will make the cork burst.