Modern Cider Making

Modern cider making still relies on the same basic principles as have applied for centuries. Apples are selected and their juice pressed and collected for fermentation into cider.  

Fermentation is now carried out by cultured yeast in prime condition, rather than by chance infection as used to be the case. Storage in sterilised tanks has largely replaced the wooden vessels that were historically used in cider making. However, some casks and vats are sometimes retained for specialist products because of how they can aid the maturation of a cider. The balance is between the character of the product the Cider Maker wishes to produce and the consistency required in the final cider blend.

When apples arrive from the orchards, they will be graded, washed and sorted. All leaves, twigs and other orchard debris will be removed. Whilst Cider Makers producing single variety ciders will clearly isolate the fruit of different varieties, this has always been practiced to a greater or lesser extent as even the oldest of recipes will detail the blends of different juices to produce the intended cider.

The Cider Mill extracts the juice from the apples and this is taken to the Vat House. In a carefully controlled environment fermentation is instigated by the introduction of the selected yeast.  

The progress of the fermenting cider is monitored by comparing sample results to pre-defined set specifications. However, whatever the level of sophistication applied through the monitoring process, all Cider Makers also rely on their own ability to taste the fermenting ciders to control the process.

Once fermented, the cider is transferred to a maturation vessel. Matured ciders are then combined and blended as the Cider Maker moves towards the finished product.

Blended batches of cider are passed through a series of filters before being pasteurised to produce a stable finished product ready for packaging. Further quality checks are scheduled and carried out at various stages of the packaging process and the product will be tasted again at each stage.

Today, to meet consumer preference and to lift the aromas and flavours achieved, cider is most often carbonated rather than left still. It is filled into a wide range of packs.

Individual containers may be put in cases or cartons or shrink-wrapped on trays according to size; these outer packs, as they are known, are then transferred to pallets and transported to the warehouse for sale and distribution.

 

© NACM 2008