Agriculture Reference
In-Depth Information
the yeast fermentation process. Cover the air lock with a damp cloth to allow this byproduct to
escape and remove the impurities. After things calm down the second or third day, replace lost
volume with room temperature water and secure the air lock.
Now let the fermentation continue for another few weeks. It should take about six weeks or more
and you'll notice that the fermenting activity will have slowed a great deal. There will be yeast
debris at the bottom of the jug that you wouldn't want to use.
At this point you can bottle the cider now after one fermentation cycle, or you can use a process
called
racking off
to go through another cycle to make the cider more clear. If you choose to further
refine the cider, continue with the following steps.
Racking Off the Cider
To clarify the cider, or take it from murky and opaque to a more crystalline appearance, you'll want
to further ferment the cider. Siphon it to another jug or bucket to allow the cider to ferment again
and separate the liquid from the
apple lees
(dirty debris that's gathered at the bottom of the bucket)
and yeast deposit that has piled up.
After you've moved the cider to a second fermenting bucket, top it off with cold water to replace
what you've lost. If you want a sweeter taste to your finished hard cider, add sugar or honey to the
water before mixing it in. Allow the cider to ferment again in a cool location for several weeks.
The longer you let it ferment, the clearer it will become as the suspended yeast clears away. To
bottle the cider, siphon off the liquid into a sanitized glass or plastic jar.
MakinG SPiced cider
Simmer 1 quart of cider with mulling spices: whole cloves, cinnamon stick, cardamom seeds, and a pinch
of nutmeg. Add a peppermint leaf or bay leaf if desired. Allow spices to steep in the cider for 20 minutes or
more. Strain out the spices, bottle the flavored cider in a large sterilized jar, and store immediately in the
fridge. Use within a week.
Brewing Homemade Wine
In this section I introduce the basic steps of wine making. I recommend
First Steps in Winemaking
by C. J. J. Berry for more details if you get hooked on making wine.
Before investing in expensive equipment, start simply, and try out a round of wine making. These
more commonly found items are a good place to start:
/
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Saucepan (nonreactive)
Siphon tubing
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10-quart bucket
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5-pint jug with cork and fermentation lock
