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Cider is made from apple pulp, water, yeast, sugar (brewing sugar), sometimes people add lactose to improve sweatness. Many companies are now doing 'pear' cider which is not actually cider its perry.

The process: Boil your apple pulp, sugars including the lactose and some water to steralise. Add cold water to your fermenter and tip in the boiled stuff. Wait till the temperature drops to around 26deg C. Pitch in the yeast and stir to get the air up through it. Seel the container with an airlock to allow CO2 out but not oxygen in. Keep between 24 and 26 deg for about 2 weeks or until the airlock stops bubbling. Rack it off to a clean container and seal again. This helps remove the sediment. Leave another 2 days. Now bottle. Adding a teaspoon of sugar to every pint bottle and leaving a couple of inches head room will carbonate it. Now leave your seeled bottles somewhere cool but not too cold for about a month. Chill, Open, Enjoy!

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13y ago

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