Stabilization is performed by adding two chemicals - K-sorbate and K-meta (Potassium sorbate, Potassium meta-bi-sulfate). But sweetening a cider (or wine ) after it has fully fermented will need to be stabilized to prevent the remaining yeast from fermenting the sugars you add OR you will need to drink this wine or mead before the yeast convert those sugars into CO2 and ethanol. Fruit wines (or ciders) tend to benefit from some sweetness to counter the acidity and tannins in the fruit so you may want to sweeten this "cider" (if most wine will be about 10- 14% ABV (alcohol by volume) cider is likely to be closer to 5-7% ABV). Most juice will have a specific gravity (density) of about 1.050 because of the sugars from the fruit and when that density drops to 1.000 or lower the yeast will have eaten all the sugar. You can also ferment honey (1 part honey to 3 parts water will make a wine (mead) that is about twice as alcoholic as your "cider"). Traditionally, in the US and Europe, cider is the name given to alcoholic apple juice, but you can ferment berries, stone fruit (mangoes, papayas, plums, peaches, apricots etc) pineapples, etc. If you cover the top with cheese cloth that will allow the CO2 (carbon dioxide) the yeast pump out to escape and prevent any dirt or insects from entering.
Here's the thing: you can make a very basic cider type drink by simply purchasing bottles of juice (preservative free is critical) removing, say 1 cup (about 250 ml) of juice and adding some wine or ale yeast. For carbonating cider, search for posts on carbonation, pasteurisation, etc.
a 1.055 original gravity juice (OG) will have 7.2% ABV. The alcohol level (ABV) is easily calculated from (OG-FG)x 1.31. A typical starting SG is 1.055 so buy a hydrometer so you can see how your product is progressing. I typically ferment in one gallon (5 litres) batches so that I can use different yeasts, apple blends etc.
You mentioned dimensioning and basic calculations. a 1.055 original gravity juice (OG) will have 7.2% ABV when fermented down to FG of 1.000. Just search the forum for information and advice on all of this. The final step is to bottle (either still, sweet, carbonated, etc). Then when primary fermentation is finished I transfer to a carboy fitted with an airlock and let secondary fermentation continue for as long as I want. I do my primary ferment in an open bucket (but covered to keep the nasties out). I have made some very good cider this way, especially with single variety juice that I can blend to my liking. but having said that, store bought juice is fine as outlined above. Then spend $50 or so on Claude Jolicoeur's "The New Cidermakers Handbook" or Andrew Lea's "Craft Cider Making", or preferably both.Įcuador is typically known for its tropical fruits, but as you also have high mountains do you also grow apples? Part of the fun of the whole cidermaking process is grinding/juicing the apples to make your own cider from the start. I know that some of the equipment can be used and that is what I plan to do, however I would not like to waste my resources vainly.Īny information about dimensioning and basic calculations is welcome, I know the basic process, with information I found on-line, however I would like to know something more, from experts.įirst advice is to read Yooper's post at the top of the page. I might be able to get some equipment for beer brewing (which is very popular here, nowadays), however nothing specific for cider brewing. I have seen that the cider industry in this country does not exist, hence the equipment is very hard to get. In short, how do I start? I am not looking for specific and detailed answers (not closed to them, though), I am rather looking for some tips to guide my first steps in this endeavour. Since my background is more related with soil science rather than food and beverages, I have to appeal to the kindness of the brewing community, looking for some advice. Short story, I lived on a country where finding cider was easy, and then after a few years, the situation changed and the country where I am located now has a lot of fruits, but definitely no cider (not at all). I am absolutely new to the brewing world, however I would ardently like to prepare my own cider.