Lyla Lindsey
Making alcoholic apple cider in Australia is a rewarding process, especially when using fresh, local apples. The first step is to select a variety of apples, blending sweet and tart apples to create a complex flavour profile. After washing the apples, use a juicer to extract the juice, creating the wort – the liquid that will ferment into cider. To make the cider sweeter, add sugar or sugar alcohol like xylitol, and for a less cloudy appearance, add pectic enzyme. Rehydrate the yeast by mixing it with warm water, then add it to the wort and gently shake to begin fermentation. Place the cider in a cool, dark location with a stable temperature, and wait for fermentation to begin, which can take up to 48 hours. The longer you leave the cider to ferment, the better it will taste. After fermentation, bottle your cider using counter-pressure filling if you have a keg system, or use carbonation drops if you prefer a fizzy cider. Finally, always remember to sanitise your equipment to avoid contamination and off-flavours.
| Characteristics | Values |
|---|---|
| Ingredients | Fresh apples, yeast, sugar, water |
| Apple Varieties | Pink Lady, Fuji, Granny Smith, Jonathan |
| Equipment | Funnel, carboy, hydrometer, bottles |
| Temperature | 14ºC-20ºC |
| Fermentation Time | 2-4 weeks |
| Aging | Longer aging improves taste |
| Cost | Low startup cost, $1/litre production cost |
| Add-Ins | Spices, other fruits, sweeteners |
| Warnings | Risk of toxic bacteria, sanitise equipment |
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What You'll Learn
Choosing and preparing apples
When choosing apples for your cider, it's important to select a variety of fresh apples to create a complex flavour profile. Consider blending sweet apples, such as Pink Lady or Fuji, with tart apples like Granny Smith or Jonathan. This will give your cider a well-rounded taste profile.
It is recommended to use local Australian apples, as they are fresh and can add a unique flavour to your cider. Before juicing the apples, make sure to wash them thoroughly. You can use a juicer or a kitchen appliance to extract the juice. If you're making a large batch, you can scale up the quantity of apples accordingly, ensuring you use a proportionate amount of ingredients.
To make apple cider, you will need around 16 litres of preservative-free apple juice. It is important to avoid store-bought apple juice that contains preservatives as they can inhibit fermentation. The main preservatives found in juice are sorbates (food preservative E 202) and sometimes sulphur (Preservatives 220, 221, and 222). These preservatives make it difficult for the yeast to multiply and convert sugars into alcohol.
If you're using fresh apples, you can press or juice them to extract the liquid. For a 5-litre batch of cider, you will need the juice of approximately 1 kg of apples. You can adjust the quantity of apples based on the size of your batch. Ensure that all equipment is thoroughly sanitised before use to prevent contamination and off-flavours.
Once you have extracted the juice, it becomes the "wort", which will ferment into cider. Pour the freshly squeezed apple juice into a sanitised carboy using a funnel to avoid spills. If you're making a small batch, you can ferment the cider directly in the bottle, adjusting the amount of yeast and pectinase accordingly.
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Fermentation process
The fermentation process for alcoholic apple cider in Australia involves several steps and requires some specialised equipment. Here is a detailed guide:
Firstly, select a variety of fresh apples, preferably Australian, to create a complex flavour profile. For a balanced cider, blend sweet apples like Pink Lady or Fuji with tart varieties like Granny Smith or Jonathan. Approximately 8 to 10 kilograms of apples are required to yield 5 litres of fresh juice. Wash the apples thoroughly before using a juicer or kitchen appliance to extract the juice.
Prepare your fermenter by sanitising it to prevent bacterial contamination. Transfer the apple juice into the fermenter, ensuring it is preservative-free to allow the yeast to multiply and convert sugars into alcohol effectively. You can also add spices to the juice at this stage for added flavour.
Rehydrate the yeast and pitch it into the juice. The amount of yeast used depends on the volume of cider being made. For a 5-litre batch, a typical recipe calls for 11 grams of yeast. Cover the fermenter and shake vigorously to aerate the yeast.
Maintain an optimal temperature range of 14°C to 16°C for fermentation. Warmer temperatures expedite the process, but extreme heat can kill the yeast. Cooler temperatures are preferable to direct warmth from a heat source. Fermentation typically takes 2 to 4 weeks, and you'll know it's complete when the bubbling stops.
During fermentation, it is crucial to minimise oxygen exposure and maintain strict hygiene to prevent contamination by undesirable bacteria and the formation of a white film on the cider's surface. If this occurs, transfer the cider to a sanitised container and add fresh yeast with an airlock to prevent further issues.
After fermentation, you can adjust the sweetness of your cider by racking (transferring) it to another fermenter or container to remove excess yeast. This step also clarifies the cider. For a drier cider, additional fermentation steps may be required, such as adding sugar or honey to increase alcohol content and dryness.
Finally, bottle your cider using pressure-resistant containers, such as swing-top bottles, to handle the pressure if you've made a sparkling cider. For still cider, you can use PET beer bottles with screw caps or old glass beer bottles with a capper and new bottle tops.
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Flavouring and bottling
Once your cider has been fermenting for a few days, it's time to tailor it to your tastes. If you like your cider sweet, aim for a gravity reading between 1.012 and 1.018. If you prefer it dry, let it ferment to between 1.002 and 1.006, or all the way. A gravity of around 1.012 is a good middle ground, not too sweet and not too dry.
You can also experiment with flavours by adding spices like cinnamon, ginger, or cloves during fermentation. Adding other fruits like pears or berries can also give your cider a unique twist. If you're bottling your cider, be cautious of the potential for over-carbonation. You can also add carbonation drops to your bottles if you want your cider to be fizzy.
If you prefer a scrumpy, uncarbonated cider, leave out the carbonation drops. You can also make your cider in the bottle, adjusting the recipe to make a few litres. Just use less yeast and less pectinase.
Bottling your cider is much easier with a kegging system, as you can use counter-pressure filling. This involves a special attachment that screws onto PET bottles and fills them under pressure. If you don't have a keg system, you can use swing-top bottles, which can handle the pressure if you make a sparkling cider.
Finally, remember that cider will get better with age, so the longer you can leave it, the better.
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Avoiding common pitfalls
Brewing your own alcohol can be dangerous, and you do so at your own risk. Homemade alcoholic drinks can be infected with harmful bacteria and laced with methanol, which can be deadly.
To avoid this, it is important to always sanitise your equipment thoroughly to avoid contamination. Poor sanitation is the most common cause of off-flavours and spoiled cider.
When choosing apples, select a variety of fresh Australian apples. For a more complex flavour, consider blending sweet apples (like Pink Lady or Fuji) with tart apples (like Granny Smith or Jonathan).
If you are using apple juice, ensure it is preservative-free. Preservatives such as sorbates (food preservative E 202) and sulphur (Preservatives 220, 221 and 222) inhibit fermentation by making it difficult for the yeast to multiply and convert sugars into alcohol.
If you are adding yeast nutrients, do so before you add the yeast. Rehydrate your yeast by adding it to a cup of warm water (around 20-25°C) and letting it sit for about 15 minutes.
Finally, remember that fermentation should be temperature-controlled. If you cannot control the temperature, place the fermenter in the coolest part of your house and check the gravity and taste regularly.
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Storing and ageing
Firstly, choose the right container for ageing. Glass carboys are a popular choice as they are easy to sanitise and provide an airtight environment. If you've started the fermentation in a carboy, you can continue ageing in the same vessel. Otherwise, you can transfer your cider to a carboy for the ageing process. Make sure the container is thoroughly sanitised to prevent any bacterial contamination.
During the ageing process, it's important to maintain a consistent temperature. Store your cider in a cool, dark place, ideally with a temperature between 10-15°C. Fluctuating temperatures can affect the flavour and clarity of your cider, so try to avoid placing it in an area that's too warm or experiences significant temperature changes.
Ageing time can vary depending on your preferences and the desired level of ageing. Generally, cider can be aged for several months to a year or even longer. The longer the ageing period, the smoother the flavour and the more complex the character of your cider. However, it's important to find the right balance, as over-ageing may result in a loss of apple flavour and freshness.
While ageing, it's important to monitor your cider and perform regular tastings to track its progress. This will help you understand how the flavour is developing and determine when it has reached its peak. Look for a well-balanced taste, with the sweetness, acidity, and tannin levels harmonising. Additionally, check the clarity of your cider. A well-aged cider should be clear and brilliant, with any sediment settled at the bottom of the container.
Proper bottling and storage practices are essential for preserving the quality of your cider. Once you're satisfied with the ageing process, carefully bottle your cider, taking care to minimise oxygen exposure during the bottling process to prevent oxidation. Store the bottled cider in a cool, dark place, preferably at a similar temperature to the ageing environment. Your cider is now ready to be enjoyed, although you can also choose to age it further in the bottle to develop even more complex flavours.
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Frequently asked questions
You will need apples, yeast, sugar, water, and a variety of equipment.
For a more complex flavour, consider blending sweet apples (like Pink Lady or Fuji) with tart apples (like Granny Smith or Jonathan).
You will need a teaspoon, funnel, empty bottles, a hydrometer, and a carboy.
A carboy is a large glass container with a narrow neck and small mouth.
Fermentation usually takes around two to four weeks. However, the cider will get better with age, so the longer you can leave it, the better.
