Another summer passed, another apple harvest ripened in the gardens, weighing the tired apple branches with sweet red fruits. Another great time to make homemade cider! It is a light drink suitable for food, but you can also enjoy it without anything. There are a lot of differences in the types and production of cider, but here are some essential tips to keep your cider in impeccable taste and texture.


Yeast is an important part of cider production. Using yeast that are made for sparkling wine is the best option, but yeast for white wine production, which enhances the taste of fruits, would be also suitable. You can also make cider with wild yeast. Such a cider succeeds perfectly, but the taste can be too strong and intensive. For those who like to predict the outcome, it is recommended to choose the cultured yeast. It is important to ferment in an environment specified by the yeast manufacturer. If the environment is too warm, the cider will be too acidic, if the environment is too cold, the yeast will not grow properly. The fermentation conditions are the same as for beer.


It depends not only on the yeast, sugar in the cider, but also on the kind of apples that you are going to use. Specifically, from apple juice that are used in the production process. If you make cider under the same conditions but from several different types of apples, all the results will be different. If you do not know the exact kind of apples, you can easily check the future result just by tasting the fruit. If the fruit is sweet, juicy, dessert, so the final cider will be similar. The drink will be gentle, sweeter, but less aromatic and expressive. Cider from more acidic, especially winter, apples will be so-called hard cider, but it will have more intensive aroma.


In all cases, the cider will be clear after the process maturation. This is because the cider needs to be matured for at least 12 months. Even better if maturation takes 18 or 24 months in a cool environment. During this process, all sediment will settle down to the bottom of the container. However, they can also be removed before bottling: just after fermentation, transfer the cider to another container, leaving all sediment in the first one. Also keep the cider in a cool room for a week or two. Yeast residue and natural sediment will fall to the bottom and you will already have an almost clear cider before bottling. Everything else will be done by the process maturation.


If it happened that after a year of maturity you got a dry cider that is unacceptable to you, do not rush to pour it out. It is popular to flavor dry cider with various additives. For example, one of the most popular choices is maple syrup or honey. Raspberry syrup is a popular cider sweetener ingredient in some northern countries. Remember that you make cider for yourself, so you can choose all the ingredients you like from berries, fruits, to syrups, sugar or even chocolate, if you like it!