Cider is fermented pure apple juice. Try to start with a blend of apples that give a balance between sweetness, acidity and bitterness. The level of sugar in the apples determines the potential alcohol. The juice should naturally contain sufficient sugar to give a specific gravity hydrometer reading of between 1040 and 1060, which equates to a final alcohol level between about 5% and 7.7% by volume. Ferment the juice in food grade containers with airlocks, taking care to exclude air and insects.

Fermentation will usually take three to six weeks, depending on temperature and yeast, and once it has ceased, immediately syphon the cider off the sediment into a clean container. Repeat this process after a few weeks or when another sediment has formed. The cider should clear naturally. Cider is ready to drink as soon as it tastes good. This may be immediately after fermentation or there may be need for a period of maturation, for the cider to mellow.

We supply all equipment for cider making, as pictured below. A simple cider making kit would consist of the following:

• 2 or more fermenters
• a funnel
• a hydrometer and hydrometer jar
• a length of syphon tube
• yeast
• for cider storage solutions, please click on Storing Cider

Our smallest fermenters are 6½ gallons (30 litres) capacity. However, if you wish to ferment 13+ gallons (60+ litres), we supply larger fermentation containers made in Germany specifically for the fermentation of wine and cider. Indeed, it is generally accepted that cider is likely to be of a better quality if fermented in larger volume containers; this may be because the cider is less susceptible to fluctuations in temperature or because it ferments more smoothly.