what are the ingredients of cider?

Answer 1

Assuming you are talking about apple cider.

APPLE CIDER
Makes 1 Gallon -- for larger quantities, multiply everything except the yeast, which is sufficient up to 5 gallons.

14-16 lbs Apples (or 1 gallon of juice)
1/2 cup Dextrose
1/2 tsp Pectic Enzyme
1/2 tsp Andovin Super Nutrient
1 Campden Tablet (crushed)
1 pkg Lalvin EC-1118 Wine Yeast

Cut apples into smaller pieces, which will help in juice extraction. Crush, press, and add juice to primary fermenter with all ingredients except wine yeast. Cover primary.

Pressing: if a fruit press is not available, add fruit to a nylon straining bag. Strain out juice, and when finished, tie the bag up & add it to the primary fermenter as well.

After 24 hours, strain the juice from the pulp, & discard straining bag. Add yeast.

Rack to secondary carboy after SG drops below 1.010. Rack again when fermentation is complete (SG below 0.999), or in 3 weeks -- whichever is later.

Fining & Stablilizing: If you are NOT going to sparkle your cider, you should add 1/2 tsp of Potassium Sorbate per gallon to stabilize the yeast. After this is done, you'll be able to sweeten your cider to your liking. A clarifier may also be added.

Racking: Any further racking should be done with the addition of 1 (crushed) Campden tablet per gallon.

Sparkling Cider: When ready to bottle, add 1/4 cup dissolved table sugar PER GALLON to an empty pail. Syphon the cider into the pail, give a quick stir, and bottle into beer bottles (or pop bottles, or Champagne bottles), and cap accordingly.

Allow to sit 4 weeks before sampling. Age in a cool, dark place

Answer 2

The same as in apple juice. There isn't any difference. What can be called apple juice can be called apple cider and vice versa legally. In one part of the country they may call a product that is processed a certain way with specific apple types and call it cider. Yet somewhere else they would call it juice and both are legally correct.

Now there is a difference between hard cider and cider or sparkling cider and cider but you did not ask about that.

Answer 3

Well here I am in the good old United Kingdom and I can tell you that Coates comes up from Somerset where the cider apples grow. The juice is extracted from the apples and fermented and put into bottles to make cider. Sometimes sugar is added and is then called appleade.

Answer 4

Apple cider is made from crushed apples, which are then pressed. That's all it is. The fluid from pressed, crushed apples.

The little floaty bits you see in apple cider are called the "mother". These are little little bits of apple, and lend cider that nice brown color (just like how a cut apple turns brown if left in open air.)

Unpasteurized cider left long enough under the right conditions (and in the presence of yeast, introduced on purpose or otherwise) will turn into hard cider. Hard cider is proof that God loves us. It has all the tasty apple flavor of regular cider, plus it will make you drunk.

Unfortunately, hard cider kept under the wrong circumstances will turn into cider vinegar. Tasty on a salad or marinade, but too sour to drink (unless its made into sekanjabin...)

Answer 5

STOP STOP STOP STOP


These people just copied crap from websites and havn't a clue what they're talking about!


There is only one region in England that has any Idea of what cider is and thats SOMERSET


SOMERSET SCRUMPY is by far, the benchmark, other cider makers aspire to.

It is simply fermented apple juice, however, real farmhouse scrumpy has added extras that the locals know of(its true rats are often found in scrumpy although, thats often not by design!)

I do know what Im talking about. I have lived in Somerset most of my life and been brought up with traditional cider making methods.

Answer 6

Natural cider aka real cider or scrumpy is made with fermented apples. Commercial bottled cider is made with apples ,water, demerara sugar, co2 and sulphur dioxide. The last 2 ingredients are to make it fizzy and to preserve it. Ciders that contain artificial colors and sweeteners should be avoided.

Answer 7

Well as I understand it, real old fashioned alcoholic cider is pretty much unfiltered/unpastuerized apple juice and wine or beer yeast. I have made it and used wine yeast and the all natural, unpastuerized apple juice like you get a a natural foods store and it is very tasty. Make sure you sanitize any equipment- fermenters, bottles etc. or you'll end up with apple cider vinegar! :)

Answer 8

Since you didn't mention which cider you meant, I have a link for cider, the alcoholic drink, apple cider and the recipe for mulled cider(my personal favorite).

Good Luck!

Answer 9

Apples

Answer 10

Apple Water Alcohol Preservatives Sweetners Colourant
A straw