How long does cider take to ferment?
19614253#20
The cider is ready to drink after a three-month fermentation period, although it is more often matured in the vats for up to three years.
Cider
19614253#17
Steps taken before fermentation might include fruit or juice blending, titratable acidity and pH measurements and sometimes adjustments, and sulfur dioxide and yeast additions. Fermentation is carried out at a temperature of 4–16 °C (40–60 °F). This temperature would be low for most kinds of fermentation, but is beneficial for cider, as it leads to slower fermentation with less loss of delicate aromas. Fermentation can occur due to natural yeasts that are present in the must; alternately, some cider makers add cultivated strains of cider yeast, such as "Saccharomyces bayanus".
Cider
19614253#16
Fermentation of ciders occurs by a very similar mechanism to the fermentation of wine. The process of alcoholic fermentation is characterized by the conversion of simple sugars into ethanol by yeasts, especially "Saccharomyces cerevisiae". This is because, as “Crabtree positive” yeasts, they produce ethanol even during aerobic fermentation; in contrast, Crabtree-negative yeasts produce only biomass and carbon dioxide. This adaptation allows them a competitive edge in the fermentation of ciders due to their high alcohol tolerance, and because of this tolerance, it is common for ciders to be fermented to dryness, although that is not always the case. Fermentations will carry on until the yeasts run out of nutrients and can no longer metabolize, resulting in a "stuck" fermentation, or the fermentation is stopped.
Cider
12882411#10
The process of decantation of the water and the juice therefore happens within the fruit rather than in the juice. The apples are then pressed, frozen more and the resulting nectar is harvested and fermented at a low temperature for around 8 months. This method is more delicate and greatly increases the costs of production because more apples are needed to produce the same amount of cider as traditional methods. It can take 50-100 apples to make one bottle of ice cider. It is also important to note that because this method relies heavily upon the weather cooperating, in some years production is not possible if temperatures do not go low enough.
Ice cider
540638#5
Historically all cider was left in its natural state, unprocessed. In time, airborne yeasts present on apple skins or cider making machinery would start fermentation in the finished cider. Left on its own, alcohol would develop and forestall growth of harmful bacteria. When modern refrigeration emerged, cider and other fruit juices could be kept cold for long periods of time, retarding fermentation. Any interruption of the refrigeration, however, could allow bacterial contamination to grow. Outbreaks of illness resulted in government regulation requiring virtually all commercially produced cider to be treated either with heat or radiation.
Apple cider
540638#7
Even with refrigeration, raw cider will begin to become slightly carbonated within a week or so and eventually become hard cider as the fermentation process continues. Some producers use this fermentation to make hard cider; others carry it to acetification to create artisanal apple cider vinegar.
Apple cider
19614253#18
During the initial stages of fermentation, there are elevated levels of carbon dioxide as the yeasts multiply and begin to break down the sugar into ethanol. In addition to fermentative metabolism of yeast, certain organoleptic compounds are formed that have an effect on the quality of cider, such as other alcohols, esters and other volatile compounds. After fermentation, racking occurs into a clean vessel, trying to leave behind as much yeast as possible. Shortly before the fermentation consumes all the sugar, the liquor is "racked" (siphoned) into new vats. This leaves dead yeast cells and other undesirable material at the bottom of the old vat. At this point, it becomes important to exclude airborne acetic bacteria, so vats are filled completely to exclude air. The fermenting of the remaining available sugar generates a small amount of carbon dioxide that forms a protective layer, reducing air contact. This final fermentation creates a small amount of carbonation. Extra sugar may be added specifically for this purpose. Racking is sometimes repeated if the liquor remains too cloudy.
Cider
12882411#8
Certain producers do a second cryoconcentration to increase the initial level of sugar, before fermentation. After that, at the lowest the temperature, the harvested must is fermented in vats for six to seven months before being bottled. This method gives the producer much greater control and involvement over the production process.
Ice cider
19614253#27
Primary cider fermentation can be initiated by inoculating the cider must with selected yeast strains or by permitting indigenous yeast strains present on the fruit and in the cider production equipment to spontaneously commence fermentation without inoculation. Inoculation with different strains of "Saccharomyces cerevisiae" and other yeast strains with strong fermentative metabolism traits, including "Saccharomyces bayanus" and "Torulaspora delbrueckii" strains, has been shown to produce few differences in cider phenolic compounds, save for concentrations of phloretin (see Phloretin) in samples that underwent malolactic fermentation. Spontaneous fermentation commenced by indigenous yeasts and finished by "Saccharomyces cerevisiae" can produce ciders with similar concentrations of important non-volatile acids (see Nonvolatile acid), including lactic acid, succinic acid and acetic acid, while concentrations of volatile compounds such as methanol and 1-butanol, were present in different concentrations, dependent on apple cultivar . Extending the time during which the cider remains in contact with yeast lees increased concentrations of most of the minor volatile compounds present, especially fatty acids, ethyl esters and alcohols. Major volatile compound concentrations did not exhibit a similar pattern, with "iso"-butanol, amyl alcohols, and acetoine decreasing 1-propanol decreasing.
Cider
1402768#5
Irish Bulmers cider and Magners have the same label and are identical products, except for the name. The ciders are made from 17 varieties of apples (with glucose syrup, E colours and sulphites added for flavouring, colour and as preservative), fermented and matured for up to two years. It is available in 330 ml, 440ml, pint, litre and 750 ml bottles and 500 ml cans, and is served over ice. It is also available in most Irish bars on draught and Magners is available in some bars on draught in Scotland. Initially the Magner's brand was only available in Spain, Northern Ireland and Scotland. However, the brand saw its popularity increase significantly in recent years and is now available across the United Kingdom, Europe, Australia, Canada, New Zealand, Japan, Hong Kong, Singapore, Thailand and the United States.
Magners