Cider, like wine, undergoes a process called fermentation to become alcohol. This process begins with the growth and harvesting of apples or other fruits used to make cider. The quality and variety of the apples used can greatly impact the final flavor profile of the cider.
Once the apples are harvested, they are typically washed and sorted to remove any impurities. The next step involves crushing and pressing the apples to extract their juice. This juice is then poured into a vessel, often a fermentation tank or barrel.
To start the fermentation process, yeast is added to the juice. Yeast is a microorganism that consumes the sugars present in the juice and converts them into alcohol and carbon dioxide. This is the same process that occurs in winemaking.
There are different types of yeast that can be used for cider fermentation, each contributing its own unique characteristics to the final product. Some yeast strains produce a clean and neutral flavor profile, while others can add fruity or spicy notes.
Once the yeast is added, fermentation begins. The yeast consumes the sugars in the juice and produces alcohol as a byproduct. Carbon dioxide is also released during this process, which can create bubbles in the cider.
The fermentation process typically takes a few weeks to several months, depending on various factors such as temperature, yeast strain, and desired flavor profile. During this time, the cider undergoes chemical changes as the yeast converts the sugars into alcohol.
Monitoring the fermentation process is crucial to ensure the cider reaches the desired alcohol content and flavor. This can be done by measuring the specific gravity of the cider, which indicates the amount of sugar remaining in the juice. As fermentation progresses, the specific gravity decreases, indicating that the sugars are being consumed by the yeast.
Once fermentation is complete and the desired alcohol content is achieved, the cider is usually clarified and aged to allow flavors to meld and mellow. This can be done by racking the cider, which involves transferring it to a clean vessel, leaving behind any sediment or solids.
The aging process can vary depending on the desired style of cider. Some ciders are best enjoyed young and fresh, while others benefit from additional aging to develop more complex flavors. This is similar to the aging process in winemaking, where some wines are meant to be consumed shortly after bottling, while others improve with several years of aging.
After aging, the cider is typically bottled or kegged, ready to be enjoyed. It can be still or carbonated, depending on the desired style. Some ciders may undergo additional processes, such as blending or back-sweetening, to achieve a specific flavor profile.
Cider becomes alcohol through the process of fermentation. Apples or other fruits are crushed and pressed to extract their juice, which is then fermented with the addition of yeast. The yeast consumes the sugars in the juice, converting them into alcohol and carbon dioxide. The cider is then clarified, aged, and bottled, ready to be savored and enjoyed.