Certain types of apples, known as cider apples, are used specifically for making cider. Cider apples generally fall into one of four categories: sweets, sharps, bittersweets, and bittersharps. Apples are placed in one of these categories based on their levels of tannin and acidity. The higher levels of tannins present in bittersweets and bittersharps add bitterness to the cider, while higher levels of acid present in sweets and sharps adds a sharp, crisp character to the cider. [15]
Once harvested from the orchard, the apples are left to mature for a week before being ground down, or scratted, into pomace. The pomace is then piled up in layers, separated by straw or cloth, before pressure is applied to squeeze out the juice. Yeast is then added to the juice to allow for fermentation. This is typically carried out at a temperature of 41- 61 °F over a period ranging from 1 week to a few months. [14] After fermentation is complete, the cider is placed in storage for 5-18 months, depending on the method of fermentation. [16] The cider may then be treated with a fining agent to remove the cloudiness.
Once harvested from the orchard, the apples are left to mature for a week before being ground down, or scratted, into pomace. The pomace is then piled up in layers, separated by straw or cloth, before pressure is applied to squeeze out the juice. Yeast is then added to the juice to allow for fermentation. This is typically carried out at a temperature of 41- 61 °F over a period ranging from 1 week to a few months. [14] After fermentation is complete, the cider is placed in storage for 5-18 months, depending on the method of fermentation. [16] The cider may then be treated with a fining agent to remove the cloudiness.