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Cider Press Instructions

by Alberta Rager
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INSTRUCTIONS

‘CiderPress’ CIDER

STILL OR SPARKLING

4 week - 24L kit

Please read all instructions thoroughly before beginning.

q This kit contains exclusively natural fruit flavors and concentrates.

q Keep flavor mixes at 15 - 20°C (60-70°F). Do not refrigerate them.

q If more than one on hand, use older supplies first.

Introduction

This Kit Contains: (Double batches need two sets of every one of the following components)

One Plastic Pouch (3.5kg) of Vinoka Apple Concentrate.

One 500 ml bottle of Vinoka Fruit Flavor Mix

Package 2: Bentonite (powder)

Package 3: Potassium Metabisulfite (powder)

Package 4: Potassium Sorbate (powder)

One Package of Yeast

You Provide:

In addition to common equipment needed for wine making, this kit requires filtration, refrigeration and carbonating facilities normally found in U-Vin or U-Brew shops.

48 – 500 ml bottles and caps, either plastic PET bottles or glass bottles which can hold liquids under CO2 pressure.

Liquid Invert Sugar (note: the quantity required is different for each ‘CiderPress’ Cider flavor and is indicated on the label of the Vinoka Fruit Flavor Mix bottle contained in this kit.) Instead of Liquid Invert Sugar, regular store-bought sugar can be added, using the same amount of grams as recommended in millilitres, (i.e. 500 ml liquid invert = 500 grams = 1 lb 2 oz of granular sugar). “Brewers Glucose” cannot be used. Corn sugar, (if used, multiply ml of L.I.S. by 1.15), contains starch and may cause sedimentation in the bottle. Liquid Invert Sugar must be mixed in cider before adding it to the batch. If crystalline sugar is used, it must be pre-dissolved in cider before adding it to the batch. Gently stir your cider to mix in flavor and sugar.

CO2 of food-grade quality.

This Kit Produces:

5 % alcohol by volume

24 Litres of Cider Press Cider

____________

DIRECTIONS:

FERMENTATION

1. Clean, sterilize and rinse all equipment which will come in to contact with your cider. Sanitizing agents can be purchased at your retailer. Use as directed.

2. Slowly sprinkle the Bentonite (Package 2) evenly over the surface of approx. 2 litres of hot water, mix to form an even suspension and pour the suspension into a 24-litre fermenter.

3. Remove cap from the bag of Apple Concentrate and pour the concentrate into the fermenter. Rinse the bag twice with 2-3 litres of water to ensure that no concentrate is lost in the transition. Continue to fill the fermenter to the 24- litre mark with lukewarm water to arrive at an end temperature of 25-28°C and a starting S.G. of 1.038. Mix well for 2-3 minutes.

CiderPress CIDER - 24L PAGE 2

4. Sprinkle the yeast over the surface of the must and cover the fermenter. Record today’s date:___________________________________

5. Put your fermenter into a warm place and keep it off the concrete floor. It is best to maintain 23-28°C. Fermentation will start within 24-48 hours. Please note, that with apple concentrates lower temperature means slower fermentation. It will take 8 days at 28°C, 14 days at 22°C, or 3-4 weeks at 19-20°C.

6. When the fermentation is finished, (an S.G. of 1.000 +5 is reached), move fermenter to a cold room, and the yeast will sink to the bottom faster.

FILTRATION, INGREDIENTS, CARBONATING AND BOTTLING (allow 2 days for these steps)

7. After 4 days, yeast should have settled to the bottom. If not, let sit until clear. The cider base must now be filtered, best into a carbonating keg, leaving the yeast sediments (undisturbed) behind. Use a regular wine or beer filter. If the filter has been previously used, make sure it is rinsed with water to assure it is taste-neutral.

8. After filtration remove from the keg approx. 3 litres for the following:

• To dissolve the Potassium Metabisulphite (Package3) in 0.5 litres of cider and then add it to the batch.
• To dissolve the Potassium Sorbate (Package 4) in 0.5 litres of cider and then add it to the batch.
• To mix the liquid invert sugar in approx. 1 litre of cider before adding it to the batch. (Please read specific directions in the introductory notes above and on the label of the flavor mix bottle).
• Add the Vinoka Natural Flavor Mix. Use some cider to rinse the bottle and add the mixture to the batch, so that no flavor is lost in transition. Gently stir your cider to mix in flavor and sugar.
• Next, refrigerate over night, the cider is now ready for carbonation.

9. Carbonation: Before carbonation is attempted, the product temperature should be as low as possible, best at 0-2°C, (32-35°F). To arrive at a carbonation level similar to beer, add 2.7 to 4.0 volumes of CO2. This is achieved in setting the pressure regulator on the CO2 cylinder to 10 to 22psi, at a product temperature of 0-2°C. For best results follow these steps: 1) carbonate to full pressure, 2) followed by de-pressurizing, (i.e. stop carbonating and carefully open the relief valve on your keg until completely de-pressurized) and 3) re-carbonate your product. When carbonated, return keg to refrigerator until ready for bottling.

10. Bottling: Pre-chilling of empty bottles helps to reduce foaming when filling. Bottle at 0 -2°C. If using a counterpressure filler, set head pressure in keg to 3 -4psi above carbonating pressure.

For filling at atmospheric pressure: just before starting to fill bottles reduce head pressure in keg to 5 to 10psi. Adjusting the head pressure up or down controls the fill-speed and foaming when bottling. Hold bottles slanted to avoid splashing when product runs into bottle. Make sure to cap bottles tightly.

Still CiderPress Ciders do not need a carbonating keg and are bottled without carbonation into regular wine bottles. They have exceptional balance and are very refreshing. Serve chilled. Keep CiderPress Ciders, Still or Sparkling, in a dark and cool place. Shelf life: 6 months, or longer if refrigerated.

 

Enjoy and please drink responsibly.

 

This article was published on Wednesday May 13, 2009.
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