Expert: Paul Wagner - 10/25/2007

Question
QUESTION: Dear Paul, I wanted to make apple cider in a crock from scratch.  Any ideas on how to accomplish this?  I'm thinking of using Sugarnat (organic sugar, free-flowing, non-processed) and some apple cider vinegar, but I really have no idea where to begin.

ANSWER: Hi CIndy

Do you want to make hard cider?  Then you just need apple juice and yeast.  The yeast will ferment the sugar and turn it into alcohol.  I wouldn't add much sugar without knowing what the original sugar level is, for some obvious reasons!

If you want to make non-alcoholic cider, that's just another term for apple juice.  All you have to do is crush the apples and preserve the juice.  At home, the best way is to keep it very cold--that way it won't oxidize so much, and it won't start fermenting from any yeast in the air.  Or you can add sulfur ( camden tablets from a winemaking store) to keep it from bubbling away.

If you add vinegar, you will get vinegar, not cider.  

Does that help?

It's seems easy, but to make good cider is not simple.  I would check out a book at the library on the subject of cider and winemaking.  There are a million variables that affect the finished product.

Paul Wagner

---------- FOLLOW-UP ----------

QUESTION: Paul, so I don't need to cook the apples down or add much extra?  I wanted to make hot apple cider, but from real apples.  No, I'm not interested in the fermented kind, at this time, but thank you for your help about the vinegar.  My aunt suggested adding a tablespoon of vinegar, if the apples haven't much tartness and adding sugar to taste.

Answer
HI CIndy

OK!  Now things are clearer.  You will have to start by crushing and pressing the apples.  That's really hard work, and you will need a cider press.  If you don't have one, you may be able to find one locally that will help.  If not...it's going to be really hard.

Yes, you can cook the apples to extract the juice, but then that juice will have a "cooked" character--not as fresh as good cider.  So the big challenge is actually getting the juice.

Once you have the juice, heat it up and adjust for taste.  I would recommend lemon juice instead of vinegar if you want to add crispness...and sugar for sweetness.  You might also add some cinnamon, cloves, or other spices for fun.

Paul Wagner