The term “cider” can mean different thoughts for different people. For some, it can be a regular kitchen condiment for giving more impact on the taste of dishes, for some it can be something to cleanse the colon, for some it can be just something to remind them of the presence of the autumn season, but for some, especially for the Europeans, cider is a renowned alcoholic beverage.

Cider comes from fermented juice of apples of different varieties. It is mass produced by factories in several countries, with United Kingdom being the highest manufacturer and purchaser of the said drink.

Commercial ciders tend to be sweeter with more punch and are more regular in taste. Well, they most likely have to be, in order to maintain loyal following. In spite of the readily obtainable ciders in the supermarkets, some people would still want to do it at home for a more special touch.

The groundwork starts at picking the right apples. But prior to going through any process, make sure that your hands are very clean and your utensils sanitized.

The next step is to mill the apples until it becomes fine pulp which is usually called as “pomace”. This step is done to liberate the juices. More juice will be extracted if the pulp is ground to its most fine state.

From you current container, load the pulp into a fabric bag then press it. You can make use of your own fruit press or you can have it pressed in a nearby factory. The juice that’s extracted is called “must”. The type of apples and the utensils used in cider making will greatly determine the amount of cider that can be expressed.

Pasteurization is a method skipped by some cider makers. But for some, it is a step worth taking if they desire to obtain a distinct taste. The cider must also be filtered to take out large solids.

The juice should then be loaded into a wooden cask or plastic cask. Usually, the cider brewed in a good size of wooden cask has a better taste. The cask should be stored in a cool place (40 to 60 degrees F). White froth is aniticpated to bubble up through the cask’s bung hole after 48 hours as the juice starts to ferment. The fermentation usually lasts up to three to four weeks. When the juice has totally stopped to bubble up, tightly bung the cask with cork and leave it as long as possible, perhaps at least 8 months to one year, and possibly even more for further aging.

There is no hard and fast rule in cider brewing. Like what the adage says, “different folks, different strokes”. It all boils down how the cider brewer wants to finish the procedure.

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