Cider Making Process - Franklin Cider Mill (2024)

FAQs

How is cider made step by step? ›

A national historical site, built in 1832. We sell many fresh products including freshly pressed cider, hot donuts, freshly baked pies and caramel and candy apples made on the premises. We also have smoked beef and many varieties of cheese. Open Labor Day weekend - Thanksgiving weekend.

Wild or Spontaneous Fermentation is the traditional method of making cider. Apples and pears are covered with wild yeasts, and some yeasts actually live inside the fruit, so any fresh or lightly-pasteurized apple or pear juice will naturally ferment. Wild fermentation may proceed very slowly over several months.

To make cider, you must first extract the juice from apples — a process that typically involves chopping or grinding the fruit into small pieces. Pressure is put on the fruit to extract as much juice as possible. Then, the pomace (pressed fruit pulp) is discarded, and the juice is fermented.

Add yeast and nutrients: Add ½ teaspoon (~2 grams) of yeast nutrient (Fermaid K) per gallon of juice. Carefully swirl to mix. Add ¼ teaspoon (~1 gram) dry yeast per gallon of juice by sprinkling across the surface of the juice. After a few minutes, gently swirl to mix.

A constant cool temperature is much better than one that fluctuates. The fermentation time will depend on the room temperature and the initial starting gravity. 5 to 14 days is just a guide. The slower the fermentation the better the cider will taste.

The Oldest Steam-Powered Cider Mill in the United States

Family-owned and operated since 1881, B.F. Clyde's Cider Mill is a piece of living history.

At age 17, Franklin ran away to Philadelphia, seeking a new start in a new city.

Did you know hard cider has many health benefits? According to Cider Craft Magazine there are three health benefits that come from drinking hard cider; antioxidants, vitamin C, and sans gluten. Apples are known to be a type of “superfood” containing many vital vitamins and antioxidants.

What is the best yeast for cider making? ›

There are others; Clos De Bois, for an aromatic sip, or CL-23, for a clean, crisp cider. Any beer yeast will also create apple cider, however, some are much better than others. One of our favorites is the Safale US-05, which is a yeast commonly used to make pale ales and IPAs. It has a crisp, clean flavor.

To add campden tablets crush them in a little warm juice or water and add to the juice in the fermenter. After 24 hours add a cultured cider yeast or a cultured wine yeast and prime the airlock.

Natural yeast in apples will ferment pressed apple juice into cider. The process can take three to four days at 72 degrees Fahrenheit.

A cider maker manages the cider making process from sourcing raw materials through to ensuring the bottled product is safely dispatched from the cider house. A cider maker must understand all aspects of cider production including the pressing of fruit, fermentation process, testing of cider, bottling and sanitation.

To make cider the apples are milled, i.e. reduced to small pieces, and then pressed to release the juice. Using the natural yeast, which covers the apple skin (or introduced yeast) and the sugars contained within the juice, fermentation takes place.

Cider (cyder, United States: hard cider) is an alcoholic beverage produced by the fermentation of apple juice; a related product, perry (also known as pear cider) is produced by the fermentation of pear juice. Cider and perry have been produced for more than 2000 years in temperate areas of the world.