In the old days, the process of making apple cider was quite different from the modern methods we use today. It was a labor-intensive process that required careful planning and attention to detail. Let's dive into the step-by-step process of how apple cider was made in the past.
1. Harvesting the Apples:
– Apples were typically harvested in the autumn when they were ripe and ready for picking.
– It was important to choose the right varieties of apples, as some were better for cider production due to their high sugar and acidity content.
– The apples were hand-picked from the trees and carefully sorted to ensure only the best ones were used.
2. Preparing the Apples:
– Once the apples were harvested, they needed to be cleaned and prepared for pressing.
– They were often washed to remove any dirt or debris, ensuring a cleaner and more hygienic cider-making process.
– In some cases, the apples were crushed or chopped into smaller pieces to make the pressing process easier.
3. Pressing the Apples:
– The traditional method of pressing apples involved using a cider press, which consisted of a large wooden barrel with a hand-operated screw mechanism.
– The apples were loaded into the barrel, and the screw was tightened to exert pressure on the apples, extracting the juice.
– As the apples were pressed, the juice would flow out of the barrel and was collected in a container.
4. Fermentation:
– To turn the apple juice into cider, fermentation was necessary. Yeast was added to the juice to initiate the fermentation process.
– In the old days, the yeast used for cider fermentation was often obtained naturally from the environment, such as the skins of the apples or the wooden barrels used for aging the cider.
– The yeast consumed the sugars in the apple juice, converting them into alcohol and carbon dioxide. This process typically took several weeks or even months to complete.
5. Aging and Storage:
– After fermentation, the cider was transferred to barrels for aging and storage.
– Wooden barrels were commonly used, as they allowed some oxygen exchange, which contributed to the development of complex flavors in the cider.
– The barrels were sealed to prevent excessive evaporation and contamination, but some air exchange was still necessary for the cider to mature properly.
– The cider was typically stored in a cool, dark place, such as a cellar or underground storage area, to maintain a consistent temperature and prevent spoilage.
6. Enjoying the Cider:
– Once the cider had aged for an appropriate period, it was ready to be enjoyed.
– In the old days, cider was often consumed by the entire family, as it was a common beverage during the winter months when fresh fruits were scarce.
– It was also used for cooking and baking, adding a unique flavor profile to various dishes.
The process of making apple cider in the old days required patience, skill, and a deep understanding of nature's fermentation processes. It was a time-consuming endeavor that produced a rich and flavorful beverage. While modern methods have made cider production more efficient, there is still something nostalgic and special about the traditional techniques used in the past.