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  • Writer's pictureThe Wild Foodie

Crafting Authentic Cider from Foraged Apples: Taking Your Apple Juice to the Next Level

Updated: Oct 7, 2023

In the world of homebrewing, few beverages possess the charm and versatility of cider. Crafting your own cider offers a delightful fusion of science and tradition, as you transform a humble bottle of store-bought apple juice into a tantalising elixir of your own creation.


Whether you're a seasoned cider enthusiast or a curious beginner, this journey promises a rewarding experience filled with experimentation and the joy of crafting a delicious drink that captures the essence of apples in every sip.


How to make cider from apple juice
How to make Cider

If you have arrived here from our how to make your own apple juice post.. Congratulations on successfully making your own apple juice from foraged and wild apples! Now, it's time to embark on the next exciting phase of your journey as a UK cider maker. In this article, we'll delve into the steps, equipment, and tips you need to transform that fresh apple juice into a delicious, homemade cider that pays homage to the UK's cider-making tradition.


How to make your own Cider from Apple Juice


Step 1: Gather Your Cider Making Equipment

Before diving into the cider-making process, you'll need to assemble the necessary equipment. Here's a list of essential items:

  • Fermentation vessel (glass carboy or food-grade plastic bucket with an airlock)

  • Sanitisation supplies (cleaning agents, sanitiser, and a brush)

  • Cider yeast (select a strain that suits your desired flavour profile)

  • Hydrometer for measuring sugar content

  • Racking cane and tubing for transferring cider

  • Bottles and caps or cork stoppers

  • A reliable cider recipe or guide for reference

With your equipment ready, you're well-prepared to embark on your cider-making adventure.


Step 2: Measure Sugar Content

Begin by measuring the sugar content of your apple juice using a hydrometer. This tool helps you determine the potential alcohol content of your cider. Aim for a specific gravity of around 1.050 to 1.070 to ensure a balanced cider.


Step 3: Fermentation of the Cider

Transfer the freshly made apple juice into your sanitised fermentation vessel. Next, add the chosen cider yeast. The yeast will convert the sugars in the juice into alcohol and carbon dioxide, kick-starting the fermentation process.


Fermentation typically lasts one to two weeks, depending on factors like temperature and yeast strain. Keep your cider in a cool, dark place and monitor the airlock to ensure that fermentation is active.


Step 4: Racking and Maturation

After primary fermentation, it's time to rack your cider into a clean vessel, leaving the sediment behind. This process aids in clarifying the cider. If you wish to impart additional flavours, consider adding oak chips or other flavourings at this stage.


Let your cider mature for several months, as traditional British ciders often benefit from an ageing period of at least six months to a year. Longer ageing can lead to a more refined flavour profile.


Step 5: Bottling your Cider

Once your cider reaches the desired flavour and maturity, it's time to bottle it. Decide whether you'd like to carbonate your cider naturally by adding a small amount of priming sugar before sealing the bottles or if you prefer a still cider.


Step 6: Enjoy Your Homemade Cider

The moment has arrived to savour the fruits of your labour. Pour a glass, inhale the delightful aroma, and take that first sip. You've successfully transformed your freshly made apple juice into a delightful cider, capturing the essence of the UK's cider-making tradition and the flavours of your local terroir.


Fancy making your own wild brews? Check out our wild brewing and drinks books.


How much yeast do I need to use to make cider?


You can use approximately 1-2 grams of yeast per litre of apple juice for cider-making. This is a general guideline, and the specific yeast quantity can still depend on various factors, as mentioned previously, such as yeast strain, juice sugar content, and fermentation goals.

Always refer to the yeast manufacturer's recommendations and consider the factors mentioned earlier to adjust the yeast quantity as needed for your specific cider-making circumstances.


Tips and Tricks for UK Cider Makers

  1. Experiment with Apple Varieties: Continue to explore different apple varieties to create complex and unique flavour profiles for your cider. Foraging apples leads to unique flavour combinations and you might be lucky enough to stumble upon a delicious heritage variety.

  2. Yeast Selection: Don't hesitate to experiment with various yeast strains to tailor your cider's flavour to your liking.

  3. Temperature Control: Maintain a consistent fermentation temperature to ensure a clean and successful fermentation process.

  4. Patience is Key: As with any cider-making process, patience pays off. The longer you can age your cider, the better the final result.

  5. Hygiene: Remember to keep all equipment and containers impeccably clean and sanitised throughout the cider-making process.

  6. Seek Feedback: Share your cider with friends and fellow cider enthusiasts to gather feedback and continue honing your cider-making skills.

  7. Record Keeping: Maintain detailed notes of each batch, including apple varieties used, fermentation times, and tasting notes. This will help you replicate successful recipes and improve your cider-making skills.

Preserve your wild haul with the very best Preserving Equipment.


Should you boil apple juice for cider?


Boiling apple juice is generally not necessary when making cider, and it's not a common practice in traditional cider-making. The primary reason for this is that boiling can alter the flavour of the juice and diminish the characteristics of the apples.


Cider-making typically involves natural fermentation, where the yeast consumes the sugars in the juice and converts them into alcohol. Boiling the juice would kill the natural yeasts and enzymes present in the apples, which are essential for developing the unique flavour profile of cider.


One of the main reasons for avoiding boiling is the preservation of the delicate flavours. Apples contribute a wide range of subtle and nuanced flavours to cider, and boiling can strip away some of these qualities. Part of the charm of cider lies in its ability to capture the essence of the apples used.


Additionally, natural enzymes present in the juice play a vital role in the fermentation process. These enzymes help break down sugars and other compounds in the juice, contributing to the complexity of the final cider. Boiling would denature these enzymes, potentially affecting the fermentation process and the resulting flavour.


Another important factor is yeast preservation. Boiling the juice would not only eliminate harmful bacteria but also kill off any wild or natural yeast that may be present on the apple skins or in the juice. Many cider makers intentionally rely on these wild yeasts to contribute unique characteristics to their ciders.


Cider is renowned for its complex flavours, which develop through a slow fermentation process. This complexity is often a result of the interplay between various yeast strains and enzymes during fermentation. Boiling the juice disrupts this natural process and could result in a cider that lacks the depth and character associated with traditional cider.


Instead of boiling, the typical approach to cider-making involves proper sanitisation of equipment and containers to prevent unwanted microbial contamination. Some cider makers may choose to pasteurise their juice briefly at a much lower temperature than boiling. This pasteurisation kills off harmful bacteria while preserving the natural yeasts and enzymes in the juice.


Most cider makers also add a specific cider yeast strain to initiate fermentation. This yeast will work alongside any natural yeasts present, allowing for a controlled fermentation process. After fermentation, cider is often aged to further develop its flavours. This ageing can take place in bottles or barrels over several months or even years, resulting in a well-rounded and complex cider.


How long does it take to ferment apple cider?


The fermentation process for apple cider typically takes about one to two weeks for the primary fermentation stage. However, this timeline can vary depending on factors such as the type of yeast used, fermentation temperature, and initial sugar content. Some yeast strains ferment more quickly than others, and warmer temperatures can speed up the process, while cooler temperatures may extend it. Monitoring the fermentation progress is essential, and it's advisable to let the cider ferment until it reaches the desired specific gravity or dryness level, which can range from slightly sweet to bone dry, to achieve the desired flavour profile. After the primary fermentation, many cider makers opt for additional maturation and aging, which can range from a few months to several years, further enhancing the cider's complexity and character.


Can you make cider from bought apple juice?


Yes, you can make cider from store-bought apple juice. Ensure the juice is 100% pure with no preservatives or additives that might inhibit fermentation. Choose an appropriate yeast strain, follow proper sanitisation procedures, and ferment the juice in a suitable vessel. You can adjust sweetness and flavour to your liking during the process. While it may differ from traditional cider, this method offers a convenient way to create a delicious homemade beverage.


What could go wrong in cider making and how to fix it


Cider-making, like any fermentation process, can encounter various issues along the way. Here are some common problems that can occur during cider-making and suggestions on how to address them:


Slow or Stalled Fermentation:

  • Issue: Fermentation is taking longer than expected or has stopped prematurely.

  • Possible Causes: Insufficient yeast, incorrect temperature, low sugar content, or poor yeast health.

  • Solution: Check the fermentation temperature, ensure the yeast is healthy and properly pitched, and consider adding yeast nutrients or energisers if the yeast is struggling due to low nutrient levels. You can also gently stir the cider to re-suspend yeast if it has settled.

Off-Flavours:

  • Issue: Undesirable or off-flavours in the cider, such as sulphur or vinegar-like notes.

  • Possible Causes: Contamination by unwanted microorganisms, poor sanitation, or stressed yeast.

  • Solution: Maintain meticulous sanitation practices throughout the process. If you detect off-flavours early in fermentation, you can sometimes correct them by adjusting temperature or nutrient levels. In extreme cases, you may need to discard the batch.

Cloudy Cider:

  • Issue: Your cider remains cloudy despite the completion of fermentation.

  • Possible Causes: Suspended yeast or other particles in the cider.

  • Solution: Allow the cider to clarify naturally over time. You can also use fining agents or cold crashing (chilling the cider) to help clear it. Rack the cider carefully to avoid disturbing sediment.

Overly Dry or Sweet Cider:

  • Issue: The cider's sweetness level is not as desired.

  • Possible Causes: Yeast consumed all the sugar (resulting in a dry cider) or fermentation was halted prematurely, leaving residual sugar (resulting in a sweet cider).

  • Solution: To sweeten a dry cider, you can add sugar or apple juice before bottling. To reduce sweetness, you can blend it with a dry cider or allow it to ferment longer if yeast activity has not stopped completely.

Unbalanced Flavours:

  • Issue: The cider's flavour is unbalanced, too tart, or lacks complexity.

  • Possible Causes: Incorrect apple blend, poor apple quality, or fermentation issues.

  • Solution: Experiment with different apple varieties and blends to achieve the desired balance of sweetness and acidity. Aging the cider can also mellow and harmonise the flavours.

Carbonation Problems:

  • Issue: Insufficient or excessive carbonation in bottled cider.

  • Possible Causes: Over-priming with sugar, uneven mixing, or insufficient ageing time.

  • Solution: To reduce carbonation, release excess pressure by carefully opening the bottles slightly and recapping them. To increase carbonation, you may need to add priming sugar and allow the cider to carbonate further before chilling and serving.

Oxidation:

  • Issue: The cider has taken on a stale, cardboard-like flavour.

  • Possible Causes: Oxygen exposure during racking or bottling.

  • Solution: Prevent oxidation by minimising air exposure during the transfer and storage of cider. Ensure that containers are filled to minimise headspace, and use proper closures to limit oxygen infiltration.

Overall, careful attention to sanitation, temperature control, yeast health, and apple selection can help prevent many common issues in cider-making. If a problem arises, it's often best to learn from the experience and adjust your process for future batches.


Summing Up


Our journey through the intricate art of cider-making has taken us on a fascinating expedition from humble beginnings to a finely crafted libation. Throughout this process, we've witnessed the alchemical transformation of a simple liquid into a beverage of depth, character, and subtle nuances.


At the heart of our cider-making adventure lies the careful selection of yeast strains, which have played a pivotal role in shaping the very essence of our creation. With their assistance, the natural sugars within the juice underwent a remarkable metamorphosis, evolving into the delightful alchemy of alcohol and carbonation.


We've also upheld the sacred principle of sanitisation with unwavering commitment, ensuring that our cider remained free from unwanted contaminants. The diligent maintenance of a sterile environment allowed our chosen yeast strains to perform their magic unhindered, bestowing upon our cider the desired clarity and purity.


The delicate dance of balancing sweetness and dryness further defined our cider's character. Through precise adjustments and vigilant monitoring, we achieved a harmonious equilibrium that pleases the palate.


As we embarked on the final leg of our cider-making odyssey – bottling – we marked not just the culmination of our efforts but the initiation of the cider's journey into its most captivating phase. Bottles became vessels of anticipation, where our creation would continue to evolve and mature, enriching its flavour profile with each passing day.


In the essence of cider-making, we discovered a profound appreciation for tradition intertwined with personal innovation. It is an art that invites us to explore, experiment, and ultimately savour the unique and delightful flavours that arise from our craft. As we raise a glass of our handcrafted cider, we toast not just to the drink itself, but to the age-old tradition and the spirit of creativity that continues to enrich our culinary heritage. Sláinte!


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