cider is an expression of the fruit. The processes are very different
and the results of each process are unique, but the cidermakers
featured here share a belief that cider starts with the apple and that
the cidermaker’s job is to intervene as little possible to turn the
apple into a delicious fermented drink.
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7
CHAPTER
Your Third Batch of
Cider and Beyond
The first lesson of cidermaking is that the apples make the cider. The
second thing you learn is that good cidermaking is all about practice:
learning to smell, taste, and see the cues that the developing cider is
providing you, and how to respond (or not respond) to those signals.
The first time you make a batch of cider, it will probably be good. The
next time you follow that same process, drawing on your observations
from the previous batches, it will probably be better and so on. So,
don’t be in a rush to move on from making the basic cider outlined
in chapter 5. But when you feel accomplished at making a consistent
cider, there’s a whole world of cider to explore. At other respected
cideries, cidermakers experiment with méthode champenoise,
spontaneously fermented cidre, and ice cider. Other tools available
to the cidermaker include blending cider, returning sugar, and
introducing carbonation.
The other approaches to cidermaking outlined in this chapter have
one thing in common with Farnum Hill Ciders’ basic approach: The
cider is an expression of the fruit. The processes are very different
and the results of each process are unique, but the cidermakers
featured here share a belief that cider starts with the apple and that
the cidermaker’s job is to intervene as little possible to turn the
apple into a delicious fermented drink.
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BLEnDIng
As discussed in previous chapters, commercial cideries rarely ferment a single apple variety in a batch, prefer- ring to balance the cider’s characteris- tics with the best qualities of different apples. Some cideries bottle directly from the tank when fermentation is complete; others blend finished ciders. The blending process allows the cidermakers to adjust the aromas, tastes and sensations of the final product naturally. The home cider- maker who has several unbottled batches of fully fermented cider on hand can also experiment with blending.
The first step is tasting the ciders objectively, as outlined in chapter 2. When the tasting process is complete, consider your ideal cider. Does it have more or less acid? More or less bitterness? The goal of blending is to create something close to this ideal.
now, identify the batch of cider that is most similar to your ideal. This will be your base; the other batches of cider will be used to add the other charac- teristics you desire. Perhaps you love the funky flavors of a cider that accidently went through malolactic fermentation, but wish it had an acidic component. If you have a more acidic batch available, you can add that. Work in small batches. The results of blending can be surprising—and not always desirable. Take notes on the amount of each cider you add as you prepare each blend. Stir or swirl the blend gently, and allow it to sit for a few minutes to fully combine the liquids. Then taste the blends. Which is your favorite? When you’ve found a combi- nation you love, use your notes to blend a full batch with the same ratios.
CARBOnATIOn
Commercial cideries often blend fermented ciders to create the finished product.
To carbonate a still cider after racking, siphon the cider into a cornelius keg.
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(Text) Now, identify the batch of cider that is
most similar to your ideal. This will be your base; the other batches of cider will be used to add the other charac- teristics you desire. Perhaps you love the funky flavors of a cider that accidently went through malolactic fermentation, but wish it had an acidic component. If you have a more acidic batch available, you can add that. Work in small batches. The results of blending can be surprising—and not always desirable. Take notes on the amount of each cider you add as you prepare each blend. Stir or swirl the blend gently, and allow it to sit for a few minutes to fully combine the liquids. Then taste the blends. Which is your favorite? When you’ve found a combi- nation you love, use your notes to blend a full batch with the same ratios.
CarboNaTIoN
Following the process outlined in chapter 5 produces a classic cider fermented to dryness. but sparkling cider is popular with many cider drinkers. one classic way to add bubbles to a fermented cider is through méthode champenoise, explained in the next section. How- ever, this process, which involves a second fermentation in the bottle, also changes the cider in other ways. a relatively simple process is used to add an effervescence to some still ciders without making additional changes to the flavors, aromas, and sensations of the cider. Carbon dioxide (Co2) is slowly added to the cold cider in a steel tank.The home cidermaker can experiment with carbonation using the following: a five-gallon (19 L) cornelius—or “corney”—keg with ball fittings, readily available from home brewing suppliers; compatible liquid and gas lines; and a carbon dioxide cylinder.
a cornelius keg is a steel cylinder with a removable lid (which allows for easy cleaning) designed to hold a liquid under pressure. There are two connections, one with a short tube to the top of the keg, and one with a longer tube to the bottom. Typically a cornelius keg is used to store and dispense a carbonated liquid, such as soda or beer. The liquid is dispensed from the bottom of the keg and an
Trickle carbon dioxide into the cornelius keg while agitating. Commercial cideries often blend fermented ciders to create the finished product.
To carbonate a still cider after racking, siphon the cider into a cornelius keg.
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BLEnDIng
As discussed in previous chapters, commercial cideries rarely ferment a single apple variety in a batch, prefer- ring to balance the cider’s characteris- tics with the best qualities of different apples. Some cideries bottle directly from the tank when fermentation is complete; others blend finished ciders. The blending process allows the cidermakers to adjust the aromas, tastes and sensations of the final product naturally. The home cider- maker who has several unbottled batches of fully fermented cider on hand can also experiment with blending.
The first step is tasting the ciders objectively, as outlined in chapter 2. When the tasting process is complete, consider your ideal cider. Does it have more or less acid? More or less bitterness? The goal of blending is to create something close to this ideal.
now, identify the batch of cider that is most similar to your ideal. This will be your base; the other batches of cider will be used to add the other charac- teristics you desire. Perhaps you love the funky flavors of a cider that accidently went through malolactic fermentation, but wish it had an acidic component. If you have a more acidic batch available, you can add that. Work in small batches. The results of blending can be surprising—and not always desirable. Take notes on the amount of each cider you add as you prepare each blend. Stir or swirl the blend gently, and allow it to sit for a few minutes to fully combine the liquids. Then taste the blends. Which is your favorite? When you’ve found a combi- nation you love, use your notes to blend a full batch with the same ratios.
CARBOnATIOn
Commercial cideries often blend fermented ciders to create the finished product.
To carbonate a still cider after racking, siphon the cider into a cornelius keg.
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(Text) Now, identify the batch of cider that is
most similar to your ideal. This will be your base; the other batches of cider will be used to add the other charac- teristics you desire. Perhaps you love the funky flavors of a cider that accidently went through malolactic fermentation, but wish it had an acidic component. If you have a more acidic batch available, you can add that. Work in small batches. The results of blending can be surprising—and not always desirable. Take notes on the amount of each cider you add as you prepare each blend. Stir or swirl the blend gently, and allow it to sit for a few minutes to fully combine the liquids. Then taste the blends. Which is your favorite? When you’ve found a combi- nation you love, use your notes to blend a full batch with the same ratios.
CarboNaTIoN
Following the process outlined in chapter 5 produces a classic cider fermented to dryness. but sparkling cider is popular with many cider drinkers. one classic way to add bubbles to a fermented cider is through méthode champenoise, explained in the next section. How- ever, this process, which involves a second fermentation in the bottle, also changes the cider in other ways. a relatively simple process is used to add an effervescence to some still ciders without making additional changes to the flavors, aromas, and sensations of the cider. Carbon dioxide (Co2) is slowly added to the cold cider in a steel tank.The home cidermaker can experiment with carbonation using the following: a five-gallon (19 L) cornelius—or “corney”—keg with ball fittings, readily available from home brewing suppliers; compatible liquid and gas lines; and a carbon dioxide cylinder.
a cornelius keg is a steel cylinder with a removable lid (which allows for easy cleaning) designed to hold a liquid under pressure. There are two connections, one with a short tube to the top of the keg, and one with a longer tube to the bottom. Typically a cornelius keg is used to store and dispense a carbonated liquid, such as soda or beer. The liquid is dispensed from the bottom of the keg and an
Trickle carbon dioxide into the cornelius keg while agitating. Commercial cideries often blend fermented ciders to create the finished product.
To carbonate a still cider after racking, siphon the cider into a cornelius keg.
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inert gas is added to the top of the keg to maintain the pressure. Home cidermakers can add carbonation by attaching the gas line to the bottom of the keg instead. This allows the carbon dioxide to bubble up through the liquid. Over time, the carbon dioxide will be absorbed into the liquid, providing carbonation. To carbonate your still cider, begin with cold liquid, which absorbs carbon dioxide more easily. Add the cider to the keg. Close the keg, being sure the gasket seals, and connect the gas line and carbon dioxide cylinder to the
fitting reaching to the bottom of the keg. Let the carbon dioxide trickle into the keg for about 1 minute while agitating the keg. (If you are using a pressure gauge, look for 4 to 10 psi.) Continue agitating the keg for several minutes to aid carbon dioxide
absorption, and allow it to sit for a day. Repeat the procedure on day two and day three. Adding the carbon dioxide over time produces fine bubbles, which most cidermakers prefer over large bubbles.
There are tools available to test the pressure of your keg, but the best
approach is to evaluate the cider with your senses. Remove the gas line and replace it with the liquid line to sample a small amount of the cider. Does it have the amount of carbonation you prefer?
To dispense the sparkling cider into glasses, use the liquid line. If you plan to drink the cider over time, add the gas line to the top of the keg to introduce carbon dioxide above the liquid as you dispense it.
Store carbonated cider in the cornelius keg.
• 5 gallons (19 L) still cider • 5-gallon (19 L) Cornelius keg
with ball fittings
• Compatible liquid and gas lines • Carbon dioxide cylinder