Agriculture Reference
In-Depth Information
the apple cider or the flavor will change. This simmering stage is not required, but will help the
yeast grow faster.
SterilizinG yOur equiPMent
Sterilizing something is different than simply cleaning it. When you clean something, you are removing
visible dirt and debris, and for many household chores that is enough. For sensitive projects like cider
making, milking, and canning, sterilizing the jars and other equipment is an important first step that kills
microscopic molds, bacteria, and other contaminants. These can not only affect the flavor of your products,
but make you seriously ill as well. You can sterilize your glass jars or other equipment in a couple different
ways. If your dishwasher has one, choose the “sanitize” setting to heat the equipment to a level that will kill
contaminants. Alternatively, you can use your water-bath canner to boil the items for 10 minutes.
Pour the cider to be fermented into a large drum, like a 5-gallon plastic bucket with spigot and air
lock. When the cider has cooled to nearly room temperature, add the yeast. For 5 gallons of cider,
you'd want two packets of yeast. Five quarts of cider would be given about 2 teaspoons of yeast.
It's not recommended to use bread yeast, but rather one of the wine yeasts you can purchase from a
brewing supply store.
The first, or primary, fermentation can produce a lot of bubbling and brewing in the process. This cider-
maker has a drainage tube to allow the escape of gasses and foam.
(Photo courtesy of R. M. Siegel)
Let the cider ferment in a cool place between 60°F and 68°F for two to three days. You should
notice some bubbling and frothing in the cider—this is the carbon dioxide being released through
