Making cider: Is this graphic accurate? Can it really be that simple?

hatrickpatrick

Found this on a particular imageboard which one is not allowed to talk about if one is observing the Rules of the Internet, specifically the first two rules
Now obviously that board has a reputation for being entirely unreliable in every possible way - indeed its header contains the sentence "Only a fool would take anything posted here as fact" - but on the other hand, this does seem at least slightly feasible. Image is attached.

Seems incredibly simple. I can't help feeling that if it was really this easy, everyone would be doing it. Presuming there's a catch, either that the stuff one would make from this method would be undrinkable piss, or else that they've left out some steps? Anyone with knowledge of the subject feel like taking a look and commenting on the method involved?

rubadub

There could be more steps, if you pour it off the yeast will stir up and go into the bottles.

I would use cider yeast rather than bakers.

It can be even simpler too. Just get a bottle of apple juice and add in some yeast and leave the cap loosely on it. The sugar they add is just to make it stronger. If brewing in the bottle you might want to take a little out to leave room for bubbling.

hatrickpatrick

Where can one get Cider yeast? Supermarket, off license, wine emporium? (all are within walking distance of my gaff )

Also, I think the reason they suggest using a napkin/elastic band cap is so that if it starts expanding, it's not going to burst the bottle from the inside and cause utter devastation to whatever room you've left it in?

Actually that's another question: Can you leave it outside, say in a shed? What sort of temperature is required?

jill_valentine

It won't be champagne, but it's perfectly serviceable. If you use better apple juice or better yeast, you get a better result, but it's the same fundamental principle.

As noted above, the only tricky part is getting the cider bottled without bringing in the yeast - for my own MacGuyver'ed home-made moonshine set up, I got a set of novelty silly straw glasses that you see in €2 Shops in the hen night section, and used the flexible tubing from that to siphon the clear stuff out, and leave the muckier bit in the bottom.

And make sure all your stuff is clean. But yeah, that's the job.

jill_valentine

hatrickpatrick wrote: »

Where can one get Cider yeast? Supermarket, off license, wine emporium? (all are within walking distance of my gaff )

Also, I think the reason they suggest using a napkin/elastic band cap is so that if it starts expanding, it's not going to burst the bottle from the inside and cause utter devastation to whatever room you've left it in?

Cider Yeast, you can buy it online or you can get it in some Next Doors either.

The napkin/elastic band, yes, it's to let the fermenting gasses out without letting bugs or dirt in.

I went one fancier - I burned a hole in the big bottle cap and drove a kid's silly straw through it. The loops in the straw form a kind of bubbling waterlock like you'd see in cartoon science labs, it's very satisfying to listen to.

hatrickpatrick

Fair enough! Might give this a try once I have my repeat exam out of the way at the weekend

What factors affect the taste? Is it as simple as nicer apple juice = nicer cider?

Also, this graphic says to wait three months after following the steps before bottling and drinking. However another guide I found from a quick Google advises only a week or two. Are there different things which affect how long the process goes on for?

http://hubpages.com/hub/how-to-make-cider-without-special-equipment

The fermentation doesn't go on forever. After a few days, the available sugar is all used up, the bubbling stops, and the yeast cells start to drop to the bottom. It's impossible to say when this will happen as it depends on the sweetness of the original juice, the strain of yeast, the ambient temperature and several other factors.

When the fermentation has slowed to one or two bubbles per second, typically after five days, taste it using a drinking straw. It should be fairly dry. If it is still sweet, try again in 24 hours.
When happy with the dryness, tighten the cap and put the flagon in the refrigerator (not the freezer!) This will help it to fall clear.
The cider is already ready for drinking, but will look and taste better after a couple of days in the fridge.

Dizzyblonde

I've moved this to Home Brewing.

BeerNut

hatrickpatrick wrote: »

Seems incredibly simple.

Cider is. Good cider is a little trickier but not much. Your picture is for something that would keep you happy during a ten stretch. If you're at liberty, your tastes are probably going to be a bit more discerning.Here's my version of the same.

As mentioned above: get cider yeast (ask an Irish homebrew supplier to post you a sachet if you're not placing a big order. If you're in Dublin try The Bottle Shop in Kimmage). And sanitise! If you're doing 5 gallon (~20L) in a water bottle, fill it with water first and add 30ml of thin bleach and 30ml of vinegar. Shake and leave it for 5 minutes or so then empty out. That's it sanitised and ready for the juice. Use unfiltered juice for best results. Lidl do a pretty cheap cloudy one.

A simple recipe like this will come out very dry. The easiest way to sweeten is to serve with apple juice as a mixer. And the longer you leave it the better it'll get. It'll be drinkable after a fortnight or so, getting good about the three month mark and best after six months, in my experience.

sharingan

The yeast does all the hard work. All you have to do is clean up before and after it, and bottle stuff.

hatrickpatrick

BeerNut wrote: »

Use unfiltered juice for best results. Lidl do a pretty cheap cloudy one.

Really? Will that yield a cloudy cider as well, and if so what would that be like?
I would have assumed that you would use concentrated, clear apple juice for cider simply because every cider I've ever drunk has been clear.

BeerNut

hatrickpatrick wrote: »

Will that yield a cloudy cider as well

Yep. The haze will drop out over time, but it'll be cloudy for the first couple of years at least. I'd imagine a filtered juice will still leave you with a fairly cloudy cider too.

hatrickpatrick wrote: »

and if so what would that be like?

I don't know what to say other than it would be like dry cloudy cider.

hatrickpatrick wrote: »

I would have assumed that you would use concentrated, clear apple juice for cider simply because every cider I've ever drunk has been clear.

Mainstream commercial ciders are filtered after they're finished, that's why they're clear.

If you're looking for a result like Bulmer's or Kopparberg you won't get it by this method. Expect something more like the cloudy English ciders.

hatrickpatrick

BeerNut wrote: »

Yep. The haze will drop out over time, but it'll be cloudy for the first couple of years at least. I'd imagine a filtered juice will still leave you with a fairly cloudy cider too.

I don't know what to say other than it would be like dry cloudy cider.

Mainstream commercial ciders are filtered after they're finished, that's why they're clear.

If you're looking for a result like Bulmer's or Kopparberg you won't get it by this method. Expect something more like the cloudy English ciders.

That doesn't sound too bad, although I was wondering if you've heard of pectic enzyme? Allegedly this makes a cider a lot clearer without the need for professional filtering or anything like that, has anyone tried this before and does it work?

BeerNut

Way too complicated for me What's the point?

hatrickpatrick

BeerNut wrote: »

Way too complicated for me What's the point?

Curiosity
It has nothing whatsoever to do with rumors of impending minimum alcohol prices, that's for sure

BeerNut

No, I mean why would you want your cider to be clear?

evolving_doors

hatrickpatrick wrote: »

That doesn't sound too bad, although I was wondering if you've heard of pectic enzyme? Allegedly this makes a cider a lot clearer without the need for professional filtering or anything like that, has anyone tried this before and does it work?

Ya I use Pectolase and it is supposed to break down the cells to extract more 'juice'. This will also help to get rid of the haze in yer cider to some extent. Although Ive never down contrlled experiemtns myself.

You can add all sorts of stuff in but then the more variables then the harder it is to discern the outcomes unless you do umpteen controls.

Its kind of like this.. bread is basically yeast,flour and water,,then there;s temperature and time..to get all of these right and to understand properly what happens when 1 factor varies takes a lot of time. Now vary 2 factors and the number of outcomes increases substantially...now start adding in other ingrediants and you can run into a lot of 'problems/outcomes'.

Don;t get too deep at the start