One of the very common and popular low-alcohol drinks is cider. Cider is made by fermenting apple juice without adding yeast. Another type of juice, such as pear juice, is used much less frequently. To make this drink, special varieties of apples are used, containing a large amount of tannin and little acid. Cider contains approximately 8% alcohol and is green or golden-green in color and has a pleasant, refreshing taste and aroma.
Cider is very popular in European countries, although this drink is common in many countries around the world. According to its composition, cider is divided, like wine, into dry and sweet varieties, the strength of which increases from the first to the second.
Those people who prefer to drink cider instead of other alcoholic drinks say that this drink improves the functioning of the gastrointestinal tract, promotes a preventive effect on the human body, and most interestingly, leads to such a phenomenon as an anti-alcohol effect. That is, those who drink cider will definitely not become alcoholics. We will not say whether this is true or not, but nevertheless the fact has been noted.
Cider contains a huge amount of vitamins and microelements, phenolic substances and beneficial acids, and a very low percentage of alcohol. Moreover, apple alcohol, which is no match for regular alcohol.
All these qualities lead to the fact that cider has a number of medicinal and preventive properties; it can treat rheumatism and gout, as well as remove radionuclides and heavy metals from the human body.
The volume of cider consumed around the world has recently increased. The first place in the world is held by England, the second by South Africa, and in third place are two countries - France and Germany. In modern Russia, cider is also consumed, although its volumes of both production and consumption are small compared to other alcohol.
In this regard, investments in the production of this low-alcohol drink are very promising for investors, since the market has room to develop, and the lack of competition and possible high demand in the future contribute to this. In addition, at the first stage of production there are no large costs, and this is another big plus for such production.
Raw materials for cider
Connoisseurs of this drink, according to them, can determine the country in which this product was produced, just like wine gourmets. Different countries, which are the main producers of cider in the world, have their own special taste and aroma of this drink. Let us compare, for example, English, French, Spanish and German ciders. English cider tastes dry and tart; French cider is sweet and less tart, with a strong apple aroma. Spanish cider is even sweeter and not tart, while German cider is much more sour than all the others, but the most tart of all cider varieties.
To make cider, special varieties of apples are used that were bred specifically for these purposes. They were cultivated and tested for several centuries, and therefore the name “cider” apple varieties was assigned to these varieties. In countries that are leaders in the production of traditional ciders, and as we said above, these are France, England, Germany and Spain, great attention is now paid to the quality and selection of these apple varieties. All ciders in these countries undergo state control for their taste and organic properties.
Modern “cider” varieties of apples have a higher content of sugars and phenolic substances compared to ordinary table varieties. In addition to this difference, they also have a long shelf life without damaging the structure of the peel and very dense pulp. But all this does not mean that these are some unusual apples, these are quite ordinary varieties, which during the Soviet Union were cultivated without exception specifically for the purpose of cider production.
Technological standards dating back to the Soviet era state that apples of a zoned variety are suitable for cider, which were harvested at the stage of technical maturity, with an acidity of at least 7 grams per cubic decimeter. And most of the winter and autumn-winter varieties of apples fit this interpretation.
The following varieties of apples, which are common in our country, are ideal for making cider: Antonovka, Grushovka, Renet Bumazhny, Borovinka. One of the main requirements for cider production is that the apples must be ripe, juicy and sweet. Many experts say that to give cider a more refined taste, mixing different varieties is recommended. To do this, you can experimentally make a small batch of the product and taste it. Although, as they say, as many people as there are, so many tastes. In addition to apples, cider is also made from pears. This type of cider is called “perry”, and it is made from the fermented juice of sweet pears.
Cider making technology
The entire process of making cider consists of many different stages and operations. First, the apples are collected, after which they are delivered to production, where they undergo the process of washing and chopping.
The next step is to press the chopped apples, thus squeezing out the juice. After this, the juice is clarified and filtered. The resulting juice begins to ferment, and the cider making process itself begins, after which the resulting drink is clarified, the taste is improved and bottled. Sometimes, for some varieties, cider is additionally saturated with carbon dioxide.
It is noteworthy that there are no special requirements for cider making processes in the world, and each manufacturer does everything according to one recipe unique to him. And among the classic cider recipes, there are several options for how to make them, and they differ primarily in the method of processing the cider material, that is, apples.
But all manufacturers prefer to use high-quality equipment for these purposes in the process of work, which helps to achieve a good taste of production speed. This equipment includes various presses, crushers, containers made of special metal, and so on. It’s already the 21st century, so without purchasing normal equipment, cider production will be impossible. And this must be taken for granted if you decide to engage in this business.
There are ready-made production lines that allow you to automate almost the entire cider making process. This line selects the necessary raw materials, while separating the rejects, after which the apples are cut and pressed, and then the processes of fermentation, settling and clarification follow. Additional options include bottling and labeling equipment.
But there are also minimally automated lines, but their use requires a human factor, or, to put it simply, workers. A significant difference lies in the cost of these lines. As we have already said above, there are no special standards in the production process, however, there is the most common scheme that all manufacturers try to adhere to.
First of all, suitable ones are selected from all the apples, and rotten ones are separated. This procedure takes place on a special sorting and inspection belt conveyor. At the next stage, all apples are washed twice in a unified washing machine. After washing, the apples are transported through the elevator for chopping. Grinding occurs using a disk or hammer crusher.
Chopped apples, or pulp as they are also called, are infused in containers without air access for 6-24 hours. After infusion, apple juice is squeezed out of this pulp using special presses. When the juice has been squeezed out, it must still sit for several days, and the readiness of the juice for further processing is determined by the appearance of a so-called cap, a thick brown foam, on its surface.
The next stage is the process of juice fermentation itself. It flows in completely filled barrels, at an ambient temperature of no higher than 12 degrees. For fermentation, water seals are used, as is the case with homemade wine. With this method of cider production, the so-called homemade cider is obtained, or as professionals also call it “nedobrod”. This drink is very carbonated, and therefore it is bottled, like champagne, with a bridle, and stored in a dark, cool cellar. In order to increase shelf life, pasteurization of this product is used.
We have described the process of making cider in the classical way, but for industrial production additional steps are also used. This is due to the fact that such cider has a very short shelf life, so on an industrial scale, components such as oak wood and grape must are added to the cider composition. These substances help extend the shelf life and add a little tartness and a unique mixed aroma to the cider.
In general, in the industry there are two ways to extend the shelf life of finished cider. The first involves bottling using membrane filtration into special champagne bottles, in a cold, sterile form, with obligatory sealing using wire, as in champagne. Another method is bottle pasteurization of the product. The juice stored in special containers is clarified, then cooled and settled. And only then it is filtered and the wort for future cider is made from it.
Approximately 20 percent of wild apple juice is added to the wort to increase tannins and long-term storage. Store the wort in hermetically sealed containers filled to the top. After this, the finished blend is clarified, filtered and pasteurized. After pasteurization, the material processed in this way is cooled and saturated with carbon in acratophor. And in its final form it is already bottled using corks and wire. Cider is a very carbonated drink, an order of magnitude stronger than champagne, so the use of wire protection is mandatory. Just remember the cartoon “Well, wait a minute!”, where the wolf opened a bottle of cider, and what came out of it!
In order to engage in industrial cider production, special equipment is needed. For example, an automatic juice extraction line with a capacity of 150-200 liters per hour consists of the following elements:
10-ton press with hydraulic drive.
Fruit crusher.
Pasteurizer.
Filler for glass containers.
Metal frame for press and crusher.
Pump, electric motor and filter.
For this equipment, water must be used that meets the requirements of GOST 2874-73 “Drinking water”.
We calculate income and expenses for this production
All entrepreneurs who are ready to invest money in production need to know that in 2013 a law was passed which states that to make ciders and mead you do not need to obtain a state license, but only an excise tax, unlike other alcoholic products .
In 2015, the excise tax on one liter of cider is 9 rubles, that is, if you produce 1000 liters per month, then the excise tax is 9000 rubles. In order to start making cider and start production, you will need about 2.5 million rubles. Most of these funds (approximately 1.5-1.8 million) will be spent on equipment. In addition to equipment, you need at least two workers and the purchase of materials and packaging containers. These are glass bottles and cork stoppers.
It is quite possible to become completely profitable after 1.5-2 years of work. If done correctly, cider production can become a fairly profitable business, especially since, according to analysts, the demand for these products is expected to increase in the market. Good luck with your business!
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* The calculations use average data for Russia
Cider is one of the most popular tonic low-alcohol drinks, which is obtained by fermenting apple, less often pear, or other fruit juice without adding yeast. To make cider, not ordinary apples that are eaten are used, but special varieties with a low acid content and high tannin content. The cider strength ranges from 1 to 8 vol. %. This drink has a golden or greenish color and a fresh, pleasant apple smell.
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Like wine, ciders are classified according to their sugar content, from dry to sweet. Note that cider is one of the most popular tonic low-alcohol drinks in many countries around the world. It is especially loved in European countries (France, England, Germany, Spain). Cider fans claim that low-alcohol drinks made from cider apple varieties help improve digestion, have an anti-alcohol effect, as well as a therapeutic and preventive effect on the human body. Cider contains a high mass concentration of organic acids, phenolic substances, minerals (macro- and microelements) and vitamins, as well as a low volumetric particle of ethyl alcohol. All this determines its high therapeutic and prophylactic properties - diuretic, anti-gout, anti-rheumatic, anti-alcohol (like hygienic table grape wines), and also removes radionuclides and heavy metals from the body.
Cider consumption volumes are constantly increasing. According to the Association of Cider and Fruit Wine Producers, these drinks are most common in England (50 million decaliters per year), South Africa (14 million decaliters), France and Germany (12 million decaliters). However, cider is also in demand in Russia, although it is not as widespread here as abroad. Therefore, the cider production business attracts the attention of investors: this drink is in high demand, and its producers can be counted on one hand. Lack of competition, relatively small investments at the initial stage of work and high profitability are the main advantages of the cider production business.
Raw materials for cider production
Experts say that by the taste of cider you can always determine the country where it was made. Indeed, different cider producing countries have their own consumer preferences for their taste characteristics, which is manifested in various organoleptic properties (aroma, bouquet and taste of the drink) and indicators of the physical and chemical composition of drinks. For example, if we compare English, French, Spanish and German ciders, the first, according to experts, are tart, dry, with moderate acidity, the second are less sour, and therefore sweeter, with medium tartness and a pronounced aroma of fresh apples, the third - sweeter and low-tart, and the fourth - also low-tart, but more sour.
As a rule, for the production of classic cider (as well as Calvados), special technical, so-called cider, varieties of apples are used, which are cultivated directly for this purpose. These varieties have been bred over several centuries in the countries where the classic drink is produced (England, France, Spain and Germany). Accordingly, the use of precisely these specially bred varieties is one of the main factors in shaping the quality of traditional ciders.
In terms of their organoleptic properties and chemical composition, cider apple varieties differ significantly from table and dessert varieties, which are used for fresh fruit consumption, primarily by their long shelf life without deterioration of the structure of the fruit tissue, dense and juicy pulp, and high mass concentrations of phenolic substances. and sugars.
In our country, according to technological instructions from Soviet times, for the production of cider it is recommended to use apples of zoned varieties, harvested at the stage of technical maturity with a titratable acidity of at least 7 g per cubic meter. dm. Preference is given to autumn-winter varieties. In particular, among the apple varieties that grow in our country, Borovinka, Antonovka, Doneshta, Grushovka, Umanskoe Zimneye, and Renet Bumazhny can be used to make cider. The apples should be sweet, juicy and always ripe. It is not forbidden (and even, on the contrary, recommended) to mix different varieties of apples, which gives the cider a more harmonious taste. There are four types of apple juice: aromatic, astringent, sour and neutral. Mixing these types of juices in various proportions gives the drink a special taste. Cider can be made not only from apples, but also from pears. This cider is called “perry” and is made from fermented pear juice with a high sugar content. Perry is especially popular in France, Spain and the UK.
Cider production technology
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The technological process of making cider involves several basic operations: collection, delivery to production, washing and chopping apples, infusion (this is not required in all cases) and pressing of the pulp, sulfitation and clarification of the juice, its fermentation, settling, clarification and storage of the resulting cider materials, they are processed to achieve stability and bottled (if necessary, carbonated).
There are no uniform requirements for the quality of finished ciders or for the methods of their production. Even among traditional (classical) methods for producing cider, several schemes are known that differ from each other mainly in the features of apple processing. However, today, due to the intensification of drink production, most producers are trying to use modern equipment (crushing machines, presses, stainless steel tanks) and winemaking auxiliaries (enzyme preparations, pure yeast culture, substances for clarification and stabilization, etc.). Accordingly, if you want to make cider, then you cannot do without purchasing special equipment.
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One line allows you to carry out all the necessary operations: acceptance of raw materials (washing, inspection), cutting and pressing, fermentation, settling, clarification and, as an additional option, bottling the drink into any container and packaging. On sale you can find both fully automated lines and equipment with minimal automation. The difference lies in price and labor savings.
The technology for making cider consists of two main stages. At the first stage, all ingredients are prepared, and at the second stage, blending, processing, saturation of the drink with carbon dioxide and bottling occurs.
Although there are no standards for cider, there is still a classic technology for preparing this low-alcohol drink, which is used by most manufacturers. First, the apples are carefully sorted, and rotten fruits are removed from the total mass. All these operations are carried out on special equipment - a sorting and inspection belt conveyor or a roller inspection conveyor. Then the apples are washed and rinsed in a standardized washing machine. Through the elevator they go to a hammer or disk crusher.
After washing, the apples are placed in trays (in the traditional version - in baskets) to drain excess moisture and then chopped. The resulting pulp is placed in closed containers without air access and infused there from six hours to several days. After this time, the pulp is compressed in hydraulic pack presses. The pomace from the press is filled with water and sent back to the press for 6-12 hours. Freshly squeezed juice is left to stand for several days. Readiness is determined by the appearance of a brown foam – a “cap” – on the surface of the liquid.
To speed up the process of purifying the juice and improve it before settling, a so-called defecant is added to it (this is sugar production waste generated during the defecation of sugar juice). Afterwards, the calcium salt of pectic acid begins to fall out, which is formed as a result of the hydrolysis of pectin substances under the influence of certain substances in apples or artificially introduced enzyme preparations. The fermentation process takes place in almost full barrels under water seals at a temperature of no more than 10-12°C. In this case, a carbon dioxide-saturated non-fertilizer is obtained, which is called homemade cider. This drink is bottled in champagne bottles with a cork secured with a bridle and stored in cold cellars. Bottle pasteurization can also be used to increase shelf life.
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Since the drink produced using the technology described above has a short shelf life, additional components are used in the industrial production of cider. In particular, vegetable tannin-containing raw materials to increase the content of phenolic substances in cider and add a little astringency to the taste of the drink (for example, finely ground oak wood and grape must can be used).
There are two main ways to extend the shelf life of finished products. The first method is cold, sterile bottling of champagne bottles with membrane filtration of the drink. The second method is bottle pasteurization. Apple juice becomes clearer when it sits in stationary containers. The pre-freshly squeezed juice is cooled on a tubular cooler and remains. The juice is then removed from the sediment, passed through a cloth filter if necessary and used to prepare the wort.
To increase the acidity and content of phenolic substances, up to 20% juice of wild apples is added to the prepared raw materials. Finally, the fermented cider material is removed from the yeast sediment and infused in a tank for 3-10 days. Store it in filled, hermetically sealed containers. The finished blend is treated with clarifying agents, pasteurized and filtered on a plate or precoat filter. After cooling, the blend processed in this way is cooled, saturated with carbon dioxide in acratophor and bottled into new champagne bottles under an expeditionary cork and muzelle.
To make cider you will need special equipment. The line for the production of direct-pressed juice with a total capacity of 150 l/h includes: a metal frame for installing a press and crusher, a hydraulic press with a pressing force of up to 10 tons, a fruit crusher, a basket-type press made of untreated oak, an electric motor (powered by mains 220/380 V), pasteurizer, filler for bag-in-boxes or glass containers, pump and set of filters. The water supplied to the line must comply with the requirements of GOST 2874-73 “Drinking water”.
Cider production as a business: costs and income
Please note: from March 1, 2013, the production of pear and apple cider, as well as mead, does not require a license, as for other alcoholic products. However, according to amendments to the Tax Code and the Law on State Regulation of the Production and Trade of Ethyl Alcohol, Alcohol and Alcohol-Containing Products, excise taxes are required to produce cider. Since 2014, the excise tax per liter of cider, poire and mead has been 8 rubles; in 2015 it will be increased to 9 rubles.
To open a small cider production, you will need at least 2.5 million rubles. The largest expense item is the purchase of equipment (from 1.5 million rubles). In addition, you will need to rent premises, draw up all the necessary documents for production, hire workers (at least two people to service the line), purchase raw materials and packaging materials (glass bottles, cork stoppers, etc.).
You can recoup the costs in 1.5 years. Cider is in demand among the population, and, according to analysts, the industry for the production of this drink can be expected to develop in the near future.
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With an investment of 10 million rubles or more, the payback period for such a complex, but very interesting and promising business will be at least five years.
Niche for gardeners
In Russia, cider is a rare product, something like an exotic thing that everyone has heard about but never tried. It is extremely rarely available at retail outlets where kvass and lemonade dominate. And cider is also not often found on supermarket shelves. Meanwhile, in the West, especially in France, this drink is very popular, and primarily those who have their own apple orchards succeed in this business.
Here in Russia, unfortunately, you can often hear: “There are a lot of apples, but, alas, there are few good ones, we eat them ourselves. The rest of the fruits are not marketable, they won’t take them to the store, and they won’t buy them at the market, so they have to be buried in holes.”
These are the people who can try themselves in a new small business. Of course, we can hardly talk about creating our own cider “empire” in the country of the victorious Slavic kvass, although who knows? However, by “conquering” just a local market, for example, your hometown, you can get decently rich.
Note that for cider making it is ideal to use mature apples of zoned varieties. Meanwhile, as European experts note, it is best to use national varieties for this purpose. They say that what the Germans like does not always please the British. In short, some peoples adore a tart drink, others - low-alcohol and invigorating, and still others - sweet. If we talk about our favorite variety, then this is the juicy Antonovka. However, as the famous proverb says, “there are no comrades according to taste.”
First of all, the recipe
Of course, the first step in planning a cider making business is to first anticipate how big the production will be, where it will initially be located, and how quickly sales will begin? “Try to evaluate everything you predict critically. Argue with yourself, advises small business expert Vyacheslav Petrov. - In particular, ask yourself the questions, what will you do if there are not enough raw materials? Can you rely on your neighbors in your dacha cooperative? And, most importantly, why will people buy your cider? In France, by the way, they start with a recipe. The tastier the drink, the higher the chances of success.”
If this is so, then a lot depends on the apples that a potential businessman has at his disposal. In other words, the taste of cider is a point of differentiation that will make the future company unique and attractive to customers. At the same time, we can safely assume that high-quality cider brewed according to the classic recipe will also be in demand. If only because in our country this drink is niche.
At the same time, it is necessary to minimize costs until the business begins to gain momentum. In other words, it is best to summarize all thoughts about the future and even doubts into a business plan and then strictly follow the plan.
A little about money and business difficulties
To get started, in addition to raw materials, you will need. For 250-300 thousand rubles you can buy a domestic kit, which, as manufacturers promise, is capable of preparing about one thousand liters of cider per day. However, you can make an apple press yourself by purchasing everything else in parts.
In a search engine you can easily find dozens of drawings and tips using a hydraulic car jack that creates a force of more than 3 tons. This approach will save up to 50%, although it increases risks during the production process. The businessman will also have to think about bottling and flash pasteurization machines, as well as a good tasting room.
“All technological operations are clear and simple,” says technologist Anna Vasilyeva, “this includes washing, grinding, pressing pulp, sulfitation, fermentation, clarification and saturation with carbon dioxide, if this is included in your plans. A businessman will need a clean and cool room equipped with water supply and sewerage. For my part, I would recommend ready-made stainless steel appliances. By and large, there is nothing complicated in this matter.”
In addition, “the best means of fighting “for a place in the sun” can be your own personal retail outlet. - Businessman Vasily Rukavitsyn advises. - From my own experience, I will say that it is unrealistically difficult for a newcomer to get on the shelves of supermarkets. It’s easier to open a cider cafe or something like that.” Rukavitsyn argues that for success in this business, two prerequisites are necessary: your own apple orchard and guaranteed access to customers, for example, when a friend owns shops or cafes.
As for money, to start you will need at least 500 - 700 thousand rubles, which in the best case will pay off in 1.5 - 2 years. Among the “disadvantages” of cider production, we should also note the need to obtain excise taxes, the price of which is set by the state at 9 rubles per liter. Finally, we repeat that the entrepreneur will have to face tough competition from kvass and lemonade. But, if you have an apple orchard and apples that have to be scrapped, then why not try your hand at commercial cider making.
The technology for making a low-alcohol drink from apples has been known for several centuries. Real cider is made without adding yeast and without pasteurizing the finished product.
Preparatory stage
If you are seriously interested in how to make cider, then you need to decide what will be useful to you in the process of making it. First you need to choose apples. Sweet and sour varieties of these fruits are best suited for these purposes. To prepare the drink you will also need sugar, water and a fermentation container. The composition of additional products depends on the recipe you choose to prepare. In addition to the above, you will need a regular medical rubber glove or a special cap.
Before you figure out how to make cider at home, you need to prepare your apples. They need to be rinsed with water, the core and seeds removed and chopped on a grater, in a food processor or with a knife. There is no need to peel apples, and you should also not pour boiling water over them or use detergents to clean them. The peel of these fruits contains yeast that promotes fermentation.
Preparing the drink in the standard way
One of the most common apple cider recipes is the following. It is necessary to prepare the fruits in the manner described above and fill a washed and sterilized glass container with them approximately 1/3 full. You also need to add sugar at the rate of 100 grams per liter of apple mass or, as it is also called, pulp. You can also pour some raisins into the container.
If it seems to you that the apples are not juicy, then water should be added to the container with the pulp at a ratio of 1:1. Now a regular medical rubber glove is put on the neck of the jar. From it you can judge how the fermentation process is going. In addition, it is needed to block the access of oxygen, otherwise the pulp may simply turn sour. Now the container needs to be placed in a dark place where the temperature is maintained around the clock at 21-30 degrees Celsius. It should stay there for about a week. You can consider that making cider at home has been successful if, after the specified time, you see an inflated glove on the can. The time has come to remove it and strain the resulting drink into a jar.
But that is not all. Now the strained liquid must be placed in the refrigerator and wait for a precipitate to form. After this, all that remains is to drain the clean cider without grounds using a hose, pour it into bottles and seal tightly.
Correct Method
Those who want to learn how to make cider according to the classic recipe will have to find ripe wild apples. You will need to squeeze out pure juice from them. It is the basis for preparing a classic low-alcohol drink. The juice is poured into a glass container so that it fills it 2/3. The jar used is closed with a special lid - a water seal. When using it, air does not enter the container, but the released carbon dioxide can escape from it.
The jar must be placed in a dark place for at least three weeks, in which the temperature will be at 22 degrees. After this, it is necessary to drain the clean liquid through the hose so that the sediment remains in the container. This fermented juice must be poured into jars, covered with a lid and stored for 3-4 months at a temperature of 10 degrees. Only after completing all these steps will the cider from the juice be ready, it can be bottled, tightly closed and stored in the refrigerator for up to three years.
Please note that no sugar, raisins or yeast are used in its production. This product is considered natural.
Ancient recipe
But these are not all the ways to make cider. To make the drink using the old method, you will need a canvas bag and a wooden barrel. If necessary, the barrel can be replaced with a large enamel pan. Washed and cored apples are poured into a bag, which is placed in a prepared container. After this, you can start preparing the syrup. It is made from 6 liters of water and 1.6 kg of sugar (if desired, you can use honey instead), this amount is needed for 8 kg of fruit. The top of the apples is covered with a lid - it can be either solid wood or mesh. A pressure is placed on it so that the apples cannot float.
After these steps are completed, the container is placed in a dark place for fermentation.
When the process is complete, the liquid is drained into a clean container using a flexible hose. With the same apple pulp, these steps can be repeated several times. That is, you again need to prepare the syrup and pour it over the fruit, and after a month, drain the clean liquid. The drinks obtained from several approaches are mixed and settled in a cold place for at least six months. Only after this the low-alcohol cider wine is considered ready.
Recipe with yeast
Many people believe that using additional components will help speed up the process of preparing the drink. But it is not always the case. It will take more than six months to make cider with yeast. It is done as follows.
The apples are finely chopped, placed in a jar and filled with water so that they are completely covered. This container is placed in a warm place for fermentation for about two weeks, during the process the liquid must be stirred regularly. After the specified period, the resulting juice is filtered and slightly heated.
Now you need to add sugar and yeast. The main thing is to maintain proportions. So, 25 grams of yeast and 5 glasses of sugar are mixed with 4.5 liters of fermented juice. Now you need to put it in a container and cover with a lid. As soon as the liquid begins to ferment, it must be poured into a barrel; after the process is completed, it is sealed and sits like that for about six months. Only after 6 months will homemade apple cider be ready and can be bottled.
Quick recipe
Another option for making a low-alcohol champagne drink is the following.
For it you will need 8 kg of apples, 2 kg of sugar, 10 liters of water and the zest of two lemons. Note that you can make cider from these ingredients in just a week.
A homemade recipe with accelerated technology looks like this. Small apples are selected, cored and cut in half. The fruits prepared in this way are placed in a container, covered with sugar and filled with water with the addition of lemon zest. The container is covered with gauze, previously folded in several layers, and placed in a warm place. After a week, the drink can be strained and bottled, it will become cider. The accelerated home preparation method, of course, does not coincide with the technology established by specialists for making this drink without adding sugar and other components, but you will be able to drink it within a week.
There is another way to make this low-alcohol drink. It can be made from freshly squeezed juice from non-acidic apples. Please note that packaged drinks sold in supermarkets cannot become the basis for cider.
To prepare it, you need to add 100 grams of sugar, wine yeast or a special starter for each liter of juice. By the way, it can be made from unwashed raspberries, water and sugar. To do this, crushed berries are poured with half a glass of warm water and covered with a spoon of sugar. The container is closed and placed in a warm place for three days. At the same time, it must be shaken every day.
The juice, mixed with starter and sugar, is poured into a jar and closed with a water seal. The container is kept in a cool place until the release of gas bubbles stops, but this is not cider yet. A homemade recipe for this drink requires that the liquid be carefully drained without sediment. After this, you need to wash the container, pour the base of the future wine back into it and put it in a cold place for three months. After this period, the cider can already be bottled.
Dried fruit drink
If you are excited about making this drink in the middle of winter, then don’t be upset and wait for a new apple harvest. For the drink, you can buy inexpensive fresh apples, which are sold all year round, and dried fruits. Cider is made from these components as follows. A layer of dried apples is placed in a jar or barrel, and on top of them are prepared, cut into large pieces of fresh ones. The fruit should fill about half of the container you plan to use to make cider. A homemade recipe for making a drink from these components is that they need to be poured with boiled, cooled water and sealed for about three weeks, leaving in a dark place for successful fermentation. After the specified period, the cider can already be drained. The base for this drink can be filled with water and infused at least three more times. But keep in mind that you will get a rather sour drink. It can be sweetened before use.
Drinking culture
Once you understand how cider is made, it's also a good idea to figure out how it should be consumed. It is believed that the dry drink is ideal for various seafood, such as shrimp and oysters. It can also be successfully combined with various cheeses, low-fat kebabs and vegetables. But sweet varieties are best drunk with desserts. This cider goes well with baked goods, yogurt cakes, sweets, chocolate, and mascarpone.
This drink has many benefits. It does not contain any chemical additives; in addition, it is not only a source of vitamins B6, B1, C, but also iron, calcium, potassium, and pectin. They also say that cider can normalize blood pressure and have a positive effect on the functioning of the stomach and intestines. But do not forget that the fermentation process produces an alcoholic drink, so you should not abuse it.
It is believed that this drink owes its appearance to Charlemagne. Although, according to historical documents, the ancient Greeks also knew what cider was. This drink was also loved in Rus'. Our ancestors were not averse to pampering themselves with them. Although cider production in Russia does not exceed only a few percent, its share in the alcohol market continues to constantly increase.
What kind of drink is this?
The name "cider" comes from the French word cidre. This is a drink that is very popular in European countries and has the status of a folk drink. In Rus' in former times it was called “buza”, with the emphasis on the last syllable.
The distinctive features of cider include:
Raw materials in the form of apple juice, or, in extreme cases, other fruits;
- impossibility of preparing from packaged juices sold in retail chains;
- absence of yeast fungi in the technological process;
- the existence of alcoholic (about five percent) and non-alcoholic types available to children;
- yellow or green color of the drink, characterized by a pleasant consistency and transparency;
- similarity in some cases with sparkling wine;
- pleasant apple scent.
It is interesting that the attitude towards cider differs among different nations. So, some of them compare it with beer. The Germans elevate this drink to the rank of wine, holding special holidays in its honor.
Like wine, cider has a certain gradation. It is divided into sweet and dry varieties, the strength of which decreases from the first to the second.
People who prefer cider to drinking other alcoholic beverages note that it improves the functioning of the digestive system, has an excellent preventive effect and leads to an anti-alcohol effect.
According to research, this product contains a lot of microelements and vitamins, beneficial acids and phenolic substances with a very low percentage of alcohol, and even apple alcohol, which, of course, differs from usual.
Such qualities of cider allow us to talk about it as a drink that has a number of preventive and medicinal properties. Indeed, with its help, gout and rheumatism are treated, and heavy metals and radionuclides are also removed from the body.
Promising business
Cider production has been constantly increasing its volumes recently. In terms of the amount of this drink consumed, England is in first place. South Africa follows. The third place of honor was shared between two countries - Germany and France. As for Russia, the volumes of consumption of this low-alcohol drink are still very small compared to other alcohol-containing products.
All these facts allow us to say that cider production in the Russian Federation is a very promising business for investors. There is a huge field of activity for them, which is facilitated by the almost complete absence of competition and the likelihood of increased demand. It is noteworthy that the production of cider at the first stage, if carried out at home, will not require large expenses. And this is also a plus of this business.
Variety of low alcohol products
After tasting the cider, experts can always accurately name the country of its production. And indeed. This drink may have slightly different taste depending on the preferences of a particular people.
This is manifested in the organoleptic properties of the drink (its bouquet and aroma), as well as in the physical and chemical composition. For example, you can compare ciders from England, France, Spain and Germany. The first of them are dry and tart, with moderate acidity. The latter are sweeter and characterized by medium tartness and a pronounced aroma of fresh fruit. The ciders of Spain are low-tart and sweeter, while the preferences of the German people are sour and low-tart.
Raw materials
The production of cider in its classic form requires the use of special technical (cider) varieties of apples. These fruits are cultivated specifically for making the drink. Similar varieties have been bred over several centuries in those countries where classic cider is produced. Accordingly, the use of such fruits is one of the main factors in shaping the quality of a traditional drink.
Cider apples have significant differences from dessert and table apples consumed fresh. This concerns their chemical composition and organoleptic properties. Cider apple varieties are distinguished by a long shelf life that does not deteriorate the structure of the fruit tissue, juicy and dense pulp, as well as high mass concentrations of sugars and phenolic substances.
The cider production technology, which has been preserved in our country since Soviet times, contains recommendations on the use of zoned apple varieties. These fruits must have a titratable acidity of at least 7 g per cubic decimeter. This is possible if the fruits are picked at the stage of their technical maturity.
Cider production in our country uses autumn-winter varieties. Among them are Antonovka and Borovinka, Grushovka and Doneshtu, Renet Bumazhny and Umanskoe winter. These apples must be ripe, juicy and sweet. Cider production technology allows the use of several varieties of the above at the same time. This will give the drink the most harmonious taste.
Among the juices used in the production of the drink, there are four varieties. It is aromatic and astringent, sour as well as neutral. If these juices are mixed in different proportions, the drink will receive a special taste.
Apple raw materials in the production of cider are not the only type of base. The product can also be made from pears. A drink made from such raw materials is called “peri”. It is made from fermented pear juice, which has a high sugar content. Peri is especially popular among the peoples of Great Britain, France and Spain.
Features of the technological process
How is apple cider made? The production of this drink includes many different operations and stages. At the first of them, apples are collected, which are then delivered to the workshop. The technology for producing apple cider requires washing and grinding them.
This completes the first stage of the drink preparation process. Next, the crushed apples are pressed. This allows you to squeeze the juice out of them.
The liquid thus obtained is filtered in special tanks. In these containers, the resulting juice settles, clarifies and begins to ferment. At the next stage, cider production in industrial conditions requires storing the resulting product until it reaches stability. Next comes bottling the drink. If necessary, it is saturated with carbon dioxide.
Equipment selection
It is worth saying that there are no uniform requirements either for the method of production of various types of cider or for the quality of the finished product. And even when obtaining a classic drink, it is possible to use several schemes that differ from each other in the features of the apple processing process. But regardless of the technology used, equipment for cider production must be of high quality. This will allow you to achieve not only a high speed of the technological process, but also a good taste of the final product.
Equipment for cider production includes various crushers and presses, containers made of special metal, etc. Without purchasing normal equipment and accessories, making a high-quality drink will not be an easy task. And this is definitely worth considering for those who are interested in industrial cider production as a business.
Type of equipment
Today, ready-made technological lines are available for sale, with the help of which almost the entire process of producing a low-alcohol drink is automated. With the help of such equipment, the necessary raw materials are selected and the defects are separated. And only after this the apples are cut, pressed and in the process of fermentation. Additional functions of such equipment are bottling the finished drink and gluing labels on bottles.
There are also lines that have minimal automation. However, their use requires human presence. Of course, such lines have a significantly lower price, which sometimes attracts a novice businessman.
Main stages of the technological process
Any manufacturer first selects suitable apples. Rotten fruits must be excluded from the technological process. This procedure is carried out on a special belt sorting and inspection conveyor. Next, the apples should be washed twice. For this stage, a unified washing machine is used. Next, the clean apples travel through the elevator and are crushed. The fruits are separated into small pieces using a disk or hammer crusher.
Chopped apples, called pulp, are placed in containers where they are infused without access to oxygen. This stage of the technological process lasts from 6 to 24 hours. Next, using a press, apple juice is squeezed out of the pulp, which must be cleaned. To speed up the process, you need to add a defecant to it. It is a waste product from sugar production that is formed when sugar juice is defecated. This leads to the precipitation of the calcium salt of pectic acid obtained during hydrolysis. Next, the product must be infused for several days. The readiness of the juice for subsequent processing is determined by the appearance of thick, brown foam on its surface. Experts call it a sliver.
The next step in making cider is fermentation of the juice. To do this, the raw materials for the drink are poured to the top into barrels. The temperature in the room where such containers are located should not exceed 12 degrees. During juice fermentation, water seals are placed on the barrels.
This production method allows you to get homemade cider, or, as experts call it, “non-good.” This drink is highly carbonated. That is why this cider is bottled with a bridle, like champagne, and then stored in a cool and dark cellar. To increase the shelf life of the product, it is pasteurized.
Additional actions
The technological process described above is suitable for preparing a classic drink. However, the cider plant allows for a number of additional actions. Their necessity is caused by the short shelf life of the product. In this regard, on an industrial scale, cider includes components such as grape must, as well as oak wood. These ingredients help extend the shelf life of the cider and give it a little tartness, as well as a unique mixed aroma.
In general, in industrial production, two methods can be used to impart stability to the drink. During the first of these, champagne bottles are bottled using membrane filtration. The product must be cold and sterile.
The second method involves bottle pasteurization of the product. The juice, located in special containers, is clarified, cooled and thoroughly settled. Only after this is it filtered. The result is a wort that serves as the basis for future cider. Approximately twenty percent of the juice squeezed from wild apples is added to this raw material. Next, it is left in completely filled vessels, closed with airtightness. The blend prepared in this way is subjected to clarification, filtration and pasteurization. The processed cider base is cooled and carbonated in the acratophor. The finished drink is bottled using wire and corks.
It is worth keeping in mind that cider is a highly carbonated drink. That is why wire protection is mandatory for it.
Equipment list
Industrial production of cider will require special equipment. This could be the automatic line described above, the main components of which are:
Ten-ton press equipped with a hydraulic drive;
- crusher that crushes fruits;
- pasteurizer;
- glass bottle filler;
- metal frame for crusher and press.
The technological process of making cider will require the use of water that meets the requirements of GOST 2874-73 “Drinking water”.
Profitability of production
All entrepreneurs who are ready to invest in cider production are primarily interested in the profitability of the event. The first positive aspect when working on this project is the adoption of a law that abolishes the need to obtain a license for this type of activity. In the manufacture of these low-alcohol products, the only need for excise taxes will arise.
To start production, you will need initial capital in the amount of about two and a half million rubles. Most of these funds will be used to purchase equipment. Among the project costs, one can highlight the acquisition (or rent) of the necessary premises, the involvement of at least two employees, the purchase of raw materials, as well as packaging containers.
According to experts, you can get a profit after such investments after 1.5-2 years of active work. With proper organization of production, this business can become quite profitable.
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