How To Prepare To Make Apple Cider

The First Step: The Harvest

Harvesting is the first operation that is implemented in the chain of operations when it comes to cider making. This stage is very important and very intricate. When you are successful in harvesting good apples you would then meet the right conditions to guarantee the success for a good cider.

The question could then be: when would be the best time to harvest? Nadine Gourkow has a lot of suggestions as she cultivates fresh fruits and vegetables from her home.  The best advice she would give is to first wait until the apples have fallen to the ground. You would then have the assurance that the fruit has grown and acquired all its qualities until its natural fall.

  • When harvesting the apples that have fallen on the ground, ensure to sections your findings. Take into consideration when the apple would have fallen and ensure to pick up the apples that have been laying on the ground for a while. Do not forget that whiles on the ground the fruit matures at a very rapid rate.  Before the first drop of apples try at all cost to remove the bad apples that would have fallen before their time so that they are not mixed with the others.
  • Harvest only clean, healthy apples. Cleanliness is one of the first conditions to obtain good and healthy cider. –
  • Avoid the morning and evening dew.
  • Whether by hand or with a machine, the harvest is preferably done in dry weather.
  • Avoid using plastic bags to pick apples; burlap bags or mesh bags are usually the best when doing apple picking.
  • Harvesting the apples should be done in a very timely manner.


The Second Step: Storage

The storage of the apples collected in the orchards makes it possible to ensure a good conservation of the fruits until the complete production and manufacturing of the cider. During this stage, apples must be able to not only be kept in their raw state but also be able to acquire their full maturity which will thus increase their cider value.


The best storage space would be:

  • A place where the apples would be sheltered from bad weather and soil moisture.
  • Stored in heaps on a sloping and concrete floor for the juice to be completely discharged
  • In perforated mesh bag.
  • Kept dry


Third Step: Brewing

Preparation of premises and equipment

  • The washing of apples
  • Sorting apples
  • Grating and grinding apples
  • Pulp obtained is then vatted for a while before pressing Pressing (or pressing)

The best time to brew the apple cider would be in very dry weather conditions, when the apples are ripe and in the following circumstances:


  • The flesh of the apples becomes soft and they crush easily with the fingers.
  • The juice comes out
  • The apples smell good
  • The epidermis loses its green color to become orange-yellow
  • The apple reaches its maximum when it comes to the sugar flavor


Fourth Step: Preparing Materials For Apple Cider

This operation determines the success of a quality cider

  • The area must be cleaned with hot water, jet or pressure washer.
  • All of the materials that are used for the process must also be cleaned ( the press, the crusher, various utensils (tub, shovels, racks, canvases etc.)
  • Particular attention should be paid to cleaning the metal parts of the appliances: (graters, blades of the mill, screw press)
  • The residue from the iron will also cause the apple cider to turn black so beware of that
  • The barrels where the apple cider will be contained must be perfectly clean


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