Craft Hard Cider: Recipes, Tips, and Ideas for Making & Enjoying Hard Cider
Spoiler Alert: If you haven’t taken Cider Quiz #1, click here to take it before exploring the answers. Question #9 explores the process of maceration, where pomace is left to sit for a time before pressing. As you might expect, you can find more details about maceration and apple peels in the articles at the bottom of … Continue reading Cider Quiz Answers: Question #9
Fining agents are more than just compounds added to help clarify your cider. They can also remove other compounds, usually with the goal of improving stability. However, these agents can impact color and aroma. As defined by R. Marchal and E.J. Waters in the book Managing Wine Quality(1), fining is the addition of a substance … Continue reading Cider Fining 101
Pectic enzymes or what are also referred to a pectinases, are enzyme compounds that cleave or breakdown the natural pectin found in both apples and pears. Generally, pears have higher levels of natural pectin. Pectic enzymes are often produced naturally during fermentation by yeast, but as is common, the amount will vary by yeast strain. … Continue reading Cider Question: Do you need to use pectic enzyme?
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