Okay, Quick intro. I am John I like making 1 gal. batches of wine and brewing beer. And I lurk and read posts here and now I guess it is my turn to post a question. My next project (not counting my wines and beers) is to try to make a standard apple cider. I am wanting to make one to enter in a competition and the guidelines are strict. All I can use is apples! So, I guess I have to uses natural yeast on the apples (or in them, not sure). Does any one have any pointers, like steps in the process or recipes or an online resource?
Are you certain this contest is for a french style cider only? Yeasts on a batch of apples small enough to fill a gallon batch would be very hard to culture to fermernt before bacteria got a toe hold.
While a signle varietal cider can be done blending is the norm. Consider adding 10% wild apples (crabs) to add of tannin and acid. If you are in the UK or Europe just use traditional cider apples.
Consider pectin enzymes if you want to get a perfectly clear cider.
If you are pressing enough juice you can hold back(store in the freezer) 10% of your juice volume to use as the sugar in the secondary ferment if you want to make a sparkling cider. Or if you add yeast inhibitors, sweetner to turn dry in to semi-dry to sweet cider.
While some people don't mind the sediment in the bottom, you can use champagne bottles and follow a champagne method to produce a lovely champagne cider.
1) The apple and pear varieties are intended to illustrate commonly used examples, not dictate requirements when making the style.
2) In general, adjuncts are prohibited except where specifically allowed in particular styles, and then the entrant must state them. Common processing aids, and enzymes, are generally allowed as long as they are not detectable in the finished cider.
3) Yeast used for cider/perry may be either "natural" (the yeast which occurs on the fruit itself and/or is retained in the milling and pressing equipment) or cultured yeast. Malo-lactic fermentation is allowed, either naturally occurring or with an added ML culture.
4) Enzymes may be used for clarification of the juice prior to fermentation.
5) Malic acid may be added to a low-acid juice to bring acidity up to a level considered safe for avoiding bacterial contamination and off-flavors (typically pH 3.8 or below). Entrant MUST state if malic acid was added.
6) Sulfites may be added as needed for microbiological control. If used, the maximum accepted safe level for sulfites (200 mg/l) should be strictly observed; moreover, any excess sulfite that is detectable in the finished cider (a "burning match" character) is a serious fault.
7) Sorbate may be added at bottling to stabilize the cider. However, any residual aroma/flavor from misuse or excessive use of sorbate (e.g., a "geranium" note) is a distinct fault.
8) Carbonation may be either natural (by maintaining CO2 pressure through processing or by bottle-conditioning) or added (by CO2 injection).
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