Suggested Equipment Needed For Cider Making

Suggested Equipment Needed For Cider Making is as below:
Brewhouse (mash tun and boil kettle)
Hot water tank
Fermenter unitanks
Glycol cooling system
CIP cart
Digital PH Meter
Thermometer
Hydrometer

Equipment Needed For Cider Making, cider making equipment, cider fermenter, brewhouse

How many apples do we need?
As a general rule you will need in the region of 9 kg (20 lbs) of apples to produce 4.5 litres (1 gallon) of juice.
Before you start it’s a good idea to try and secure a good mix of different apples.

Crushing the Apples
When crushing, be careful not to over do it. The finished apples should have some substance to them, and liquid juice should not be present. If it is you have pulped them too much.

Pressing the Apples
Pressing the Apples by press filter machine

Adjusting the taste
Increasing or Decreasing the Acidity
Increasing the Tannin Level
Alcohol Levels
Fermentation
Start the fermentation as soon as possible but no longer than 24 hours after pressing the juice. Use Tiantai fermenters unitank. They must be clean and sterile.
Adjust balance of acidity, tannic and sweetness as discussed earlier.

Add the apple yeast and 2 grams per 5 litres (1 gallon) of Cider Nutrient to the fermenter and be sure to use a good quality cider/apple yeast.

Leave to ferment at a temperature between 20-27°C for about 5 to 14 days or until your hydrometer is showing the fermentation has finished. A constant cool temperature is much better than one that fluctuates. The fermentation time will depend on the room temperature and the initial starting gravity. 5 to 14 days is just a guide. The slower the fermentation the better the cider will taste. It is really important not to exceed 27°C.

[email protected]
Emily Gong

Tags: brewhouse 　　 cider fermenter 　　