Cider brewed by Tiantai brewing equipment

Making your own cider with brewing equipment for the first time can seem a daunting challenge. This help sheet gives you an idea of what each ingredient does to your cider (or apple wine) brewing factory.
cider brewing equipment, cider equipment, cider, apple wine brewing equipment, cider fermenter

cider brewing equipment, cider equipment, cider, apple wine brewing equipment, cider fermenter

Yeast (for Cider and Apple Wine):
A special strain of yeast designed for cider, apple wine or champagne.
Cider Nutrient:
Diammonium Phosphate which is again the best nutrient for fermenting apples. No other nutrient is necessary as the apples will have their own natural vitamins.
Pectolase:
Designed to help break down the natural flavours in the apples and help clearing by removing all the pectin. Should always be added at the start of fermentation.
Apple Tannin (for Cider and Apple Wine) :
A super tannin which is just perfect for apples. There are many different tannins available & we have found this to be the best. We find a little of this added to the cider improves the flavour and gives it a bite (tannin is the flavour you would associate with strong tea).
Malic Acid :
The natural acid produced by Apples. Used to increase the acidity in the cider/wine.
Precipitated Chalk :
This will reduce the acidity in the cider.
Campden Tablets :
Added at the start of the pressing to prevent browning (oxidising) of the juice. Should also be added after fermentation is complete to preserve the cider/wine (if this is not sparkling).
Potassium Sorbate :
Add at the end of fermentation to prevent refermentation in Tiantai cider fermenter (if not sparkling cider).
Wine Finings :
Used to clear the cider at the end of fermentation.
Acesulphame K Sweetener :
Sweetener which is nonfermentable so can be added without fear of refermenting the liquid.

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Emily Gong

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