Early cider making was related to good estate management as apple juice could be stored longer in barrels than apples in a cellar. Preserving apples was also referred as a faux wine. Cider starts to appear properly during the reign of Charlemagne (768-814) whose empire stretched from Northern Spain to Normandy and modern day Germany known primarily as Pomatum. There is evidence to suggest the Asturians spread apple cultivation across Europe, and wild apple trees were sacred to the Celts as the hosts for mistletoe. The old word, ‘Sicera’ was used by the Asturians and referred to the fermented apple drink in which led to the Spanish Sidra, French Cidre and English Cider.

Cider was introduced to the United States by the English, to Quebec by the French, and to South America by the Spanish creating root traditions to this amazing drink. Sweeter than beer, less potent than wine, simple yet complex; welcome to the new renaissance.

High juice content (80%+) is a predetermined factor that makes a great cider.

The Basic Process

Choose an apple that has a high concentration of sugar in them. Break them down into a mushy pulp. Squeeze the juice out of them and allow native yeast to ferment this sugar into alcohol.

The first stage of production, sorting and washing, begins with the apples being rinsed and checked for rot and removing any unnecessary sticks, leaves, twigs from the lot.

The second stage of production, milling, breaks up the apple and prepares the pulp for the press referred to as milling. In early times, a stone wheel was attached to an axle that turned in a circular motion allowing the juice to drain into a trough. In modern times, a mechanical hopper with blades chop the apples and the pomace is collected at the bottom.

The third stage of production, pressing, requires the pomace to be wrapped in something permeable and squeezed. In early times a hand crank was used but now a mechanical or hydraulic press is used for pressing for the best juice extraction.

The fourth stage of production, blending, relys on the cider maker techniques and skills. Cider is commonly made with a blend of apple varietals but can be made with a single varietal of apple. Blending can occur with the apples before milling and pressing or after with the juice separately to mix with precise accuracy.

The fifth stage of production, fermentation, requires native wild yeast or a cultured yeast (laboratory created) to convert the sugar to alcohol. Native or wild yeast add complexity and richness to the finished product but have restrictions and limitations creating a margin of error with an increased risk of bacteria entering the cider. Using a single strain cultured yeast such as a Wine or Champagne yeast will result in a cleaner fermentation that is controlled and reduces the mitigating risk of introducing bacteria to the final product. An artisanal cider maker may argue that the romance is lost with a quick fermentation compared to a slow, low-temperature, month long fermentation you achieve from a native yeast.

The sixth stage of production, aging and storing, finishes the process of making cider. There are two schools of thought; is the cider ready, meaning perfect as is once fermentation stops or is it ready by adding color, flavors by storing or aging it in a wood barrel, stainless steel tank with fruit for added flavors and complexities? Traditionally cider would be ready to drink once fermentation was complete but today with the new renaissance of cider drinking adding flavors is garnering popularity creating a new evolution of what cider is and what it shall be.

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