How to ferment apple cider. Use an apple corer to make this. You can use any type of apple and even use a combination of different apples. The benefit to this method is that the yeast flavor is very complex and full of apple nuances.
Choose apples to use for making the fresh cider. Place the bucket in a room or closet where the temperature is 60 to 75 degrees the closer to 60 degrees the better. It is the yeast that aids the sugars to turn to alcohol.
At lower temperatures the cider wont. Once the bucket is full of apple bits and pieces we add the wooden press. As someone cranks the handle on the side of the press the apples are pulverized into a mash that falls into a mesh lined basket below.
If you are fermenting in a store bought jug of apple juice then you will only need to. Remove 12 cup of juice from the jug. Make sure to check and burp your jars at least once a day.
Within a few days it will be off and running. As the yeasts and bacteria get to work eating the apples sugar theyll begin to release carbon dioxide especially by the end of the second day. All you do is collect your fresh pressed apple cider put it into a sterilized glass fermenter and keep it warm above 60 degrees f.
This will leave enough room to prevent the fermentation from bubbling over. Then we crank a wheel that applies pressure to the press and the cider flows out. If you have sulphite the apple juice leave it to stand for approximately 24 hours then add a sachet of cultured cider yeast or dried wine yeast and give it a stir.
Carbonation builds as the sugars are eaten up by the yeasts and bacterias in the apple cider. If you pick the. Begin the fermentation pour the pressed juice into the sterile demijohn.
Be sure to sanitize anything that is going to touch the cider. Once the apple cider tastes like you want and has the fizz sparkle you like transfer it to the refrigerator. Stay within this range if you can.
Core the apples and quarter them.