Cidermaking

Cider is an alcoholic beverage produced by fermenting apple juice. Cidermaking encompasses the range of methods used to convert apples into cider, from small-batch artisanal practices to large-scale production. In some places, “cider” is used for non-alcoholic apple beverages, which are distinct from hard cider.

Raw materials vary with cultivar. Apples with high tannins and acidity contribute depth, while sweeter varieties balance alcohol. Many cidermakers blend several varieties to achieve desired flavor, aroma, and mouthfeel. The juice is typically pressed from washed apples and may be clarified before fermentation.

Fermentation begins with must preparation, adjusting sweetness, acidity, and sulfur additions if used. Commercial cidermakers often pitch cultivated wine- or cider-yeast strains and control temperature to steer fermentation toward a dry or off-dry profile. Primary fermentation converts sugars to alcohol over days to weeks; some craft producers allow secondary fermentation for complexity or carbonation.

After fermentation, cider may be clarified, stabilized, filtered, and possibly aged in stainless steel, oak, or neutral vessels. Carbonation can be achieved by bottle conditioning or forced carbonation. The final alcohol content typically ranges from 4% to 8% ABV, though styles vary widely.

Sanitation and equipment hygiene are vital, as with other fermentation-based beverages. Common vessels include stainless steel tanks, glass carboys, and oak casks. Styles vary widely, including dry, sweet, still, or sparkling ciders, sometimes with added fruit, spices, or hops for flavor.

Historically, cidermaking has deep roots in Europe and colonial North America. Today it spans traditional farmhouse production and modern craft or commercial operations, with regional regulations and labeling practices that govern production and disclosure.