Well I hope Christmas was a success for everyone with heaps of relaxation and good food. Ours sure was and it was really exciting today to finally add some fizz and bottle the cider that we started making over 3 weeks ago (Check out our earlier posts on cider making). There are lots of different ways to enhance or improve the way your cider tastes, especially if you have made it using supermarket apple juice. Some people choose to add flavourings such as cinnamon, apple, pear, apricot, etc, which are available as natural flavouring rather than artificials. However, if you are just starting out it might be worth saving the expense and giving it a go without adding flavours. Your cider may not taste quite as nice but it will give you a feel for the cider process without spending too much money. Having said that I was quite surprised to find a nice, appley, alcoholic flavour at the end of my siphon tube (rather than a vinegar) even though it was luke warm.
A step that I was really keen to take was siphoning some of the cider into a hydrometer to measure the alcohol content. I found that it measured 980, whereas the pure juice measured 1080. What does this mean? Well, by taking the Specific gravity (S.G.) reading at the end of fermentation (980) from the S.G. reading at the beginning (1080) as well as multiplying by 125 we should get a result of 7500 or 7.5% alcohol content (ciders usually measure between 2-8.5%). As you can see ours turned out quite strong.
A note on cleanliness: It is important. I try to sterilize or soak everything that may be used for bottling in a specific solution designed for food grade sanitation, this will ensure that no ugly bacteria will spoil our brew or make us sick!
Bottle your brew – Our local home brew equipment supplier gave me an easy option for bottling a fizzy cider. However if you are happy with a still cider just siphon the finished cider into any bottle that can be air sealed because there will not be any pressure placed on them. On the other hand a fizzy cider undergoes carbonation in the bottle hence creating pressure. In this case added glass strength is required. Swing cap bottles that have previously held beer are great because they are made to withstand pressure.
Gather your bottles together (I ended up filling 10 x 450ml Grolsch swing cap bottles full of cider) and clean them. Obtain a brewing specific sugar measure from a homebrew supplies. Ours has a measure for 330 ml, 500ml & 750ml bottles so all we have to do is fill the 500ml measure nearly to the top with fine white sugar and tip it into each bottle (The 500ml measure equals a little under 1tsp sugar).
After adding the sugar you can start siphoning the brew into the bottles, gently shaking the bottle to dissolve some sugar. Leave about 4cm gap from the top of the bottle and seal with the swing caps. I plan to give the brew 2 weeks carbonation until cracking one open. If in 2 weeks the bottle turns into a spewing geyser then I have put too much sugar in. Instead I hope to hear a nice pop and not too much froth when releasing the swing cap.
We are only in a small house but I did manage to find a spot where the bottles can be stored. They wont be too warm, nor will they be in sunlight (I have read that keeping the brew in a dark spot is good to maintain a nice colour but I’m not sure how true this is). Anyway, I ended up putting the crates down through our little trapdoor and onto the dirt under our house. The temperature will be nice and cool/constant and should reduce the risk of the bottles warming and ‘bottle bombs’ forming. You might see this trapdoor mentioned in future posts as we plan to put a little timber shelf next to the cider crates to age some hard cheeses.
Varying ways – There are many different stages and ways to make cider and we have just skimmed the surface. We have chosen a particularly easy way to make cider for our first batch as we wanted it to be relatively cheap, simple and natural (containing no artifical flavours or colouring). There are ways to clear your cider more by racking (transferring) it into another vessel, which reduces its cloudiness and some people age their brew for many months prior to drinking. In the end it depends on how much time, money and effort you want to spend on cider making. With us it is more for the interest and the taste of cool cider on a hot summers day along with the joy (and a little bit of pride) in knowing that it was made in our kitchen 🙂