Agriculture Reference
In-Depth Information
Cider making is a seasonal pastime in many cultures. October is National Apple Month in the
United States. In Britain, October 21 is “Apple Day.” It's no wonder that so many communities
come together for pressing cider in an old-fashioned gathering much like a barn-raising or quilting
bee. Cider making can be time-consuming, but also worthwhile.
Pressing Your Own Cider
To press your own cider, you'll want to have at least 10 pounds of apples ready. One gallon of juice
takes somewhere between 10 to 15 pounds of apples.
You will need a few items to make your own cider:
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Grinder or crusher
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Cider press
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Pressing cloths and filter cloths
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Collection bucket or vat (should be stainless steel or enamel glazed to prevent unwanted
interactions with the apple juices)
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Funnel and tubing
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Storage containers
Apples are best pressed into cider when they've been able to mature or “sweat” as it is often called.
You'll know the apple is ready to press when the apple has a little bit of give to it when the skin is
pressed. Separate different types of apples when you press them because each variety of apple has its
own taste and flavor. They even have different chemical make-ups.
Tannin is what gives some apples a tarter, dry taste that leaves a bitterness after eating. Mixing
high-tannin apples with various sweet and acidic apple varieties will change the taste and complex-
ity of the finished cider.
Professional cider makers (and obsessed hobbyists) press each variety of apple into individual
containers and then mix them together in special (often top-secret) blends. This gives them more
precise control over the final outcome instead of just tossing all the apples together and pressing
them at the same time.
While any apple can be pressed for cider, here are some classic varieties known for contributing to
excellent ciders:
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Baldwin—Medium-acid and sweet flavor.
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Fair Maid of Devon—High volume of juice.
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Golden Delicious—Sweet and light flavor.
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Jonathan—Balanced sweet and sharp flavor.
