Page 12 - Beverage Master June-July 2018
P. 12

Craft Beverage


                                                                     however you can harvest in winter. For an autumn
                                                                     harvest, after picking the fruit, squeeze the apple
                                                                     and allow to sit outside or in a cool place. The reg-
                                                                     ulations state the pre-fermentation sugar content
                                                                     should not be not less than 30° Brix. In the ensuing
                                                                     months, the juice freezes and thaws depending
                                                                     on the outside temperature. Sugar is heavier than
                                                                     water, thus gravity pulls it down, allowing the
                                                                     cidermaker to easily capture the must. The juice
                                                                     will be around 32-40° Brix. Stop extracting at 30°
                                                                     Brix. Let the juice warm to around 49°F. Add yeast.

                                                                       “You can use a variety of winemaking yeasts,”
                                                                     Eleanor said. She strongly recommends not to use
                                                                     any strains of Saccharomyces bayanus yeast, which
                                                                     are used in cidermaking. This is because with Ice
                                                                     Cider you are going to want to stop the fermenta-
                                                                     tion at a certain time to retain some residual sugar.


                                                                       Fermentation can take around 6-8 months. Taste
                                                                     it regularly. For weeks it will taste like fermenting
                                                                     juice, then suddenly it will be right. The alcohol will
                                                                     be in the 8%-10% range and the residual sugar will
                                                                     be high, around 15%-17%.

                                                                       Remove the yeast, and re-chill the cider and allow
                                                                     it to settle. After a period of maturation and sta-
                                                                     bilization, filter and bottle. By this time it will be
                                                                     late spring or early summer and the rich sugared
                                                                     caramel flavors and biting acidity are the only
                                                                     reminders of the cold process that made all of this
                                                                     possible.

                                                                                      Bubbly Cider


                                                                       Ice Cider can also be made into a sparkling Ice
                                                                     Cider. It is even made in the méthode champenoise
                                                                     where the last stage of fermentation takes place in
                                                                     the bottle.

                                                                       After making a still cider, it is then bottled with a
                                                                     liqueur de tirage, a dose of yeast (no sugar is need-
                                                                     ed as there is plenty of residual sugar), and capped
                                                                     with a crown cap. Since the gas cannot escape, it
                                                                     dissolves into the cider. Daily riddling of the bot-
                                                                     tles, allows the spent yeast cells to collect in the
                                                                     neck of the bottle, and after a few months it has
                                                                     fermented a second time in the bottle and is bub-
                                                                     bly. The yeast is disgorged, a dosage is added to
                                                                     bring the volume back up to 750ml and the bottle
                                                                     is closed with a cork and wire hood.

                                                                       As the industry grows, cideries are trying to dif-

               10   June - July  2018     BEVERAGE MASTER





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