How long does cider take to ferment?
Cider
The cider is ready to drink after a three-month fermentation period, although it is more often matured in the vats for up to three years.
Cider
The acids in cider play a vital role in both the cider making process and in the final flavour of a finished cider. They are present in both apples and cider, and add a sour taste and a pungent odor to these respective substances. Acids also serve as a preservative in the cider since microbes grow less in lower pH environments and contribute to the fermentation process. Most ciders have a pH of between 3.3 and 4.1. The primary acid found in apples is malic acid which accounts for around 90% of the acid content in apples. Malic acid contributes to the tart and sour flavours found in cider, and typically between 4.5 and 7.5 grams of malic acid per liter of cider is preferred. Malic acid is also used to determine apple ripeness for harvesting, as its concentration decreases as the fruit ripens. Lactic acid is also commonly found in cider, and it is mainly formed from malo-lactic fermentation, a process that converts malic acid into lactic acid. This process rounds out the flavour of the cider while reducing a lot of the acidity and producing carbon dioxide as well. Other acids such as citric acid can be used to add taste after fermentation, but these acids are not typically found in high concentration in apples naturally.
Cider
Calvados, from Normandy, and Lambig from Brittany are a spirits made of cider through a process called double distillation. In the first pass, the result is a liquid containing 28%–30% alcohol. In a second pass, the amount of alcohol is augmented to about 40%.
Nashik valley wine
The clear fluid is then transferred to another cooling tank where it is retained for about 24 to 26 hours with temperature maintained at about . Then the fluid is transferred to stainless steel tanks for the first stage of fermentation and then to oak wood barrels for the malo-lactic fermentation process. This process takes a minimum of 6 months for red wine. Fermentation is facilitated by adding yeast (usually "Saccharomyces cerevisiae" and "Saccharomyces bayanus" in suitable proportion to the fluid being fermented. The fermentation process is done in controlled temperature of for a period of 15–20 days for white wine and at for 8–10 days for red wine. By this process sugar gets converted to alcohol and the wine is ready for distillation and filtration depending on the status of fomented wine;filtration is done with use of 0.45 micron filter and the wine is filled in bottles. The bottled wine is kept for aging for a minimum of 3 months in the case of red wine and 1–2 months in the case of white wine. It is only after this ageing that the wines are marketed.
Cider apple
Polyphenols are an important component of ciders, contributing astringency, bitterness, colloidal stability and colour. The content in apples varies depending on cultivar, production practices, and part of the fruit, with the peel of an apple having more polyphenols than the flesh. The primary polyphenol in apples is procyanidins, followed by hydroxycinnamic acids in the flesh and flavonols in peel. Much of the polyphenols in the fruit are not pressed into the juice, because they bind to polysaccharides in the fruit cell wall, becoming bound to the pomace, when the cell wall is ruptured during the pressing process. Procyanidins are especially prone to binding to the pomace with about 30% extracted into the juice. Cider apples can have five times the total phenolic content compared to dessert apples, but there is a limited supply of bittersweet and bittersharp apples in the U.S. to meet the needs of the fast-growing cider industry. Some cider makers add exogenous tannins to improve phenolic characteristics, and researchers are working on improving polyphenol extraction technology. In countries with more well-established cider industries, such as the U.K. and France, there is an adequate supply of high tannin cider apples. About one half of the apples processed for cider in Europe are bittersweet fruit.
Cider
An important component in cider-making is the addition of sulphur dioxide to inhibit the growth of many spoilage bacteria or yeasts in the juice. This encourages the inoculated yeast to dominate the juice environment, converting sugars to alcohol. Once sulfur dioxide dissolves in the juice, it converts into a pH dependent mixture of bisulfite, sulfite ions, and molecular sulfur dioxide. The "unbound" sulfur dioxide provides the antimicrobial environment in the juice, while the bisulfite and sulfite ions contribute to flavor. The quantity of sulfur dioxide needed to inhibit microbial activity is directed related to pH of the juice; lower pH means less should be added, while higher pH juice requires more. Many cider producers add sulfur dioxide immediately after pressing and juicing, but before fermentation. However, in some cases it can be added afterwards to act as an antioxidant or stabilizer. This prevents the finished cider from releasing hydrogen peroxide or aldehydes that produce "off" odors and flavors.
Cider
In New Zealand, cider is categorised as a fruit wine and the rules which define what can be called a cider are very lax – the standards do not even specify a minimum for the amount of apple juice required to call a drink "cider". At the same time Ready to Drink beverages are not permitted for sale in supermarkets and grocery outlets. These two factors have resulted in the production of a wide range of low juice content, sweet, often flavoured drinks under the "cider" banner being used to circumvent this restriction. Most of these ciders are produced and marketed by the three large brewers (Lion Nathan, DB and Independent).
Cheese
A newborn cheese is usually salty yet bland in flavor and, for harder varieties, rubbery in texture. These qualities are sometimes enjoyed—cheese curds are eaten on their own—but normally cheeses are left to rest under controlled conditions. This aging period (also called ripening, or, from the French, "affinage") lasts from a few days to several years. As a cheese ages, microbes and enzymes transform texture and intensify flavor. This transformation is largely a result of the breakdown of casein proteins and milkfat into a complex mix of amino acids, amines, and fatty acids.
Cider
Calvados and applejack are distilled from cider. Calvados is made throughout Normandy, France, not just in the Calvados département. It is made from cider by double distillation. In the first pass, the result is a liquid containing 28–30% alcohol. After the second pass, the concentration of alcohol is about 40%.
Cigarette
The duration of the biodegradation process is cited as taking as little as one month to as long as 15 years or more, depending on the environmental conditions. The major factor that affects the biodegradation duration is the availability of acetylesterase and cellulase enzymes. Without these enzymes, biodegradation only occurs through chemical hydrolysis and stops there. Temperature is another major factor, if the organisms that contain the enzymes are too cold to grow, then biodegradation is severely hindered. Availability of oxygen in the environment also affects the degradation. Cellulose acetate is degraded within 2–3 weeks under aerobic assay systems of "in vitro" enrichment cultivation techniques and an activated sludge wastewater treatment system. It is degraded within 14 weeks under anaerobic conditions of incubation with special cultures of fungi. Ideal conditions were used for the degradation (i.e. right temperature, and available organisms to provide the enzymes). Thus, filters last longer in places with low oxygen concentration (ex. swamps and bogs). Overall, the biodegraditon process of cellulose acetate is not an instantaneous process.
Fermented tea
Many fermented teas do not arrive on the market ready for consumption. Instead, they may start as green teas or partially oxidized oolong-like teas, which are then allowed to slowly oxidize and undergo microbial fermentation over many years (comparable to wines that are sold to be aged in a cellar). Alternatively, fermented teas can be created quickly through a ripening process spanning several months, as with most Pu-erh. This ripening is done through a controlled process similar to composting, where the moisture and temperature of the tea are carefully monitored. The product is "finished" fermented tea.
Sima (mead)
The sima will be ready in about three to seven days depending on the temperature of the room where they are stored. It is usually served chilled. Usually, the alcohol content is low and the drink is suitable for children. Carbonation is produced by the yeast, and the drink is traditionally cloudy and not clarified or filtered. Because of this, traditional sima is a fresh product that does not store for long because fermentation may continue in a bottle and the alcoholicity may rise.
Cider
France was one of the countries that inherited a knowledge of apple cultivation from both the Celtic Gauls and the later Romans, who ruled the country for approximately 500 years: both had knowledge of grafting and keeping apples. The earliest mentions of cider in this country go back to the Greek geographer Strabo: he speaks of the profusion of apple trees in Gaul and describes a cider-like drink.
List of cideries in the United States
In the United States, the definition of cider can be more broadly defined than in Europe, specifically Ireland and the UK. There are two types of cider: one being the traditional fermented product, called hard cider, and the second sweet or soft cider. Sparkling cider is also sometimes used as a nonalcoholic version of champagne.
Christian views on alcohol
The fermentation process started within six to twelve hours after pressing, and the must was usually left in the collection vat for a few days to allow the initial, "tumultuous" stage of fermentation to pass. The wine makers soon transferred it either into large earthenware jars, which were then sealed, or, if the wine were to be transported elsewhere, into wineskins (that is, partially tanned goat-skins, sewn up where the legs and tail had protruded but leaving the opening at the neck). After six weeks, fermentation was complete, and the wine was filtered into larger containers and either sold for consumption or stored in a cellar or cistern, lasting for three to four years. Even after a year of aging, the vintage was still called "new wine," and more aged wines were preferred.
Silver Oak Cellars
Silver Oak Cabernet Sauvignon is aged for about 25 months exclusively in American oak barrels. Silver Oak's Alexander Valley wines are aged in both new and once-used American oak barrels and spend an additional 14 months in bottle before release. Silver Oak's Napa Valley Cabernet Sauvignon is aged in only new American oak barrels and spends about 20 months in bottle after barrel. In answer to the question of why Silver Oak insists upon aging their wines in American oak barrels, Meyer once said, "I'm happy with a cellar of about 65 degrees. Aging is speeded up by heat and slowed down by cold, but the only thing I do to modify my cellar is drink it faster... To my palate, American oak imparts less wood tannin than French oak. I like tannic wine about as much as I like tough steak." The company formed a partnership with Missouri-based barrel producer A&K Cooperage in 2000 to have a steady supply of American oak barrels made to Silver Oak's specifications. In 2015, Silver Oak acquired A&K, becoming the first winery in the United States to own an American cooperage. Silver Oak now has full control of its barrel production, and have officially called it "The Oak Cooperage".
Cider apple
In the United Kingdom the Long Ashton Research Station categorised cider apples in 1903 into four main types according to the proportion of tannins and malic acid in the fruit. For cider production it is important that the fruit contains high sugar levels which encourage fermentation and raise the final alcohol levels. Cider apples therefore often have higher sugar levels than dessert and cooking apples. It is also considered important for cider apples to contribute tannins, which add depth to the finished cider's flavour.
Cider in the United Kingdom
A journalist and beer scholar, Martyn Comell, notes that with the rise of the word "cider" in the 12th century, the use of "beór" as a word disappears entirely from use as well. No form of the word was ever in use again before the 1500s, where "beer" was renamed following its import from German, "bier", and thereafter the word began to describe a grain-based alcohol of barley or wheat, sometimes brewed with hops and malt.
Quebec cider
Cider is said to be "light" when it contains 7% of alcohol or less, "strong" when it contains 7% to 13%, and "apéritif" when between 13% to 20%. "Flavoured" cider, perfumed with aromas of berries, honey or maple, generally contains less than 10% alcohol.
Cider
Specialty style ciders are open to a lot more manipulation than modern or heritage style ciders. There is no restriction to apple varieties used and the list of specialty styles continues to expand. Listed on the USACM Cider Style Guide, specialty styles include: fruit, hopped, spiced, wood-aged, sour, and iced ciders. Fruit ciders have other fruit or juices added before or after fermentation, like cherries, blueberries, and cranberries. Hopped cider is fermented with added hops, common hop varieties being Cascade, Citra, Galaxy, and Mosaic. Spiced ciders have various spices added to the cider before, during, or after fermentation. Spices like cinnamon and ginger are popular to use in production. Wood-aged ciders are ciders that are either fermented or aged in various types of wood barrels, to aid in extraction of woody, earthy flavors. Sour ciders are high acid ciders that are produced with non-standard, non-Saccharomyces yeast and bacteria, which enhance acetic and lactic acid production, in order to reach a sour profile. Ice ciders can be made by using pre-pressed frozen juice or frozen whole apples. Whole apples either come frozen from the orchard, dependent on harvest date, or are stored in a freezer prior to pressing. When the pre-pressed juice or whole apples freeze, sugars are concentrated and mostly separated from the water. Whole apples are then pressed in order to extract the concentrated juice and for the pre-pressed juice, the concentrated solution is drawn off while thawing occurs. Although, according to the Alcohol and Tobacco Tax and Trade Bureau (TTB) cider producers can only label a product 'Ice Cider' if it is produced from apples naturally frozen outdoors.
Brewing
After an initial or primary fermentation, beer is "conditioned", matured or aged, in one of several ways, which can take from 2 to 4 weeks, several months, or several years, depending on the brewer's intention for the beer. The beer is usually transferred into a second container, so that it is no longer exposed to the dead yeast and other debris (also known as "trub") that have settled to the bottom of the primary fermenter. This prevents the formation of unwanted flavours and harmful compounds such as acetylaldehyde.
Cider
Aside from carrying out the primary fermentation of cider, yeast may also play other roles in cider production. The production of sparkling cider requires a second round of fermentation, and a second yeast selection. The yeast used for the secondary fermentation in sparkling cider production serve the same purpose as the yeast used in the Champagne method of sparkling wine production: to generate carbonation and distinct aromas with a fermentation that occurs in the bottle. The yeast are selected based on critical properties, such as tolerance to high pressure, low temperature, and high ethanol concentration, as well as an ability to flocculate, which allows for riddling to remove the yeast when the fermentation has finished. Some researchers have also suggested that non-Saccharomyces yeasts could be used to release additional flavor or mouthfeel compounds, as they may contain enzymes, such as β-glucosidase, β-xylosidase, or polygalacturonase, which "Saccharomyces" yeast may not produce.
Cider in the United States
In the United States, the definition of "cider" is usually more broad than in Europe, specifically Ireland and the UK. There are two types: one being the traditional fermented product, called "hard cider", and the second "sweet" or "soft cider".
Gotlandsdricka
The brew is then cooled and filtered. Yeast, usually ordinary baking yeast, is added and the "drikke" put into wooden barrels or glass carboys to ferment for four or five days. Modern brewers have experimented with bottling "drikke" before fermentation, to make it carbonated and sparkling.
Sake
Like other brewed beverages, sake tends to benefit from a period of storage. Nine to twelve months are required for sake to mature. Maturation is caused by physical and chemical factors such as oxygen supply, the broad application of external heat, nitrogen oxides, aldehydes and amino acids, among other unknown factors.
Fermentation in winemaking
The process of fermentation in winemaking turns grape juice into an alcoholic beverage. During fermentation, yeasts transform sugars present in the juice into ethanol and carbon dioxide (as a by-product). In winemaking, the temperature and speed of fermentation are important considerations as well as the levels of oxygen present in the must at the start of the fermentation. The risk of stuck fermentation and the development of several wine faults can also occur during this stage, which can last anywhere from 5 to 14 days for "primary fermentation" and potentially another 5 to 10 days for a "secondary fermentation". Fermentation may be done in stainless steel tanks, which is common with many white wines like Riesling, in an open wooden vat, inside a wine barrel and inside the wine bottle itself as in the production of many sparkling wines.
Cider
Primary cider fermentation can be initiated by inoculating the cider must with selected yeast strains or by permitting indigenous yeast strains present on the fruit and in the cider production equipment to spontaneously commence fermentation without inoculation. Inoculation with different strains of "Saccharomyces cerevisiae" and other yeast strains with strong fermentative metabolism traits, including "Saccharomyces bayanus" and "Torulaspora delbrueckii" strains, has been shown to produce few differences in cider phenolic compounds, save for concentrations of phloretin (see Phloretin) in samples that underwent malolactic fermentation. Spontaneous fermentation commenced by indigenous yeasts and finished by "Saccharomyces cerevisiae" can produce ciders with similar concentrations of important non-volatile acids (see Nonvolatile acid), including lactic acid, succinic acid and acetic acid, while concentrations of volatile compounds such as methanol and 1-butanol, were present in different concentrations, dependent on apple cultivar . Extending the time during which the cider remains in contact with yeast lees increased concentrations of most of the minor volatile compounds present, especially fatty acids, ethyl esters and alcohols. Major volatile compound concentrations did not exhibit a similar pattern, with "iso"-butanol, amyl alcohols, and acetoine decreasing 1-propanol decreasing.
Burrow Hill Cider Farm
Somerset Cider Brandy is an apple brandy that has been in written records as far back as 1678. A modern version was first produced by Burrow Hill in 1987. It reportedly became the first legal distillery in Somerset for 150 years, when in 1989, the farm received the first full cider-distilling licence ever issued by the UK's HM Customs and Excise.
Ice cider
The most common method used (close to 95% of ice cider production) to produce ice cider involves harvesting the apples at maturity in autumn, keeping them fresh until they can be pressed in the winter. The resulting juice is then placed in containers outdoors during winter for approximately 6 months. Slowly, the water freezes and the sugar separates, and the must is harvested by gravity as the ice crystals rest on the surface due to their lower density.
Tequila
During the fermentation process, inoculum is added to the batch to speed the rate of fermentation. When inoculum is added, fermentation can take approximately 20 hours to 3 days. If inoculum is not added, fermentation could take up to 7 days. The rate of fermentation is a key factor in the quality and flavor of tequila produced. Worts fermented slowly are best because the amount of organoleptic compounds produced are greater. The alcohol content at the end of fermentation lies between 4-9%.
Cider in the United Kingdom
A key market segment exists in the UK for strong mass-produced cider at 7.5% alcohol by volume. Cider with higher than 7.5% alcohol has a higher rate of excise duty. This makes white cider at the lower duty level the cheapest form of commonly available alcohol in the UK, both to buy and to produce. The drink was first produced in the 1980s, and typical brands include White Lightning, Diamond White, Frosty Jack, 3 Hammers and White Strike. By volume of alcohol, the excise duty on cider is lower than any other drink. The duty, as of 2011, was £35.87 per 100 litres of cider of up to 7.5% alcohol. 100 litres of table wine or alcopops would attract £241.23 of duty, wine under 5.5% was charged £102.21, £139.28 for 100 litres of 7.5% beer, and £191.40 for the equivalent alcohol volume of spirits.
Cadillac AOC
The fermentation process is lengthy, since the sugar and alcohol slow down the activity of the yeast. Fermentation either stops naturally or is stopped by the wine-grower using cooling and sterile filtering processes: this kind of filtering uses a very fine mesh to capture the yeasts that have been anesthetized by the cold. At this stage, the wine is stabilized against possible yeast or bacterial contamination by the addition of sulfites.
Cider
Abel Cider of Nelson is another producer to make vintage cider from 100% freshly harvested apples and pears. Unlike the bulk producers, Abel hand harvest tree ripened fruit, crush it, then ferment until dry. Abel is unfined and unfiltered, meaning they allow the cider to naturally clarify via gravity; this gentle process helps preserve the natural fruit characteristics.
Cider
Cider was once widely produced in Northern Italy's apple growing regions, with a marked decline during fascist rule, due to the introduction of a law banning the industrial production of alcoholic beverages derived from fruits of less than 7% ABV, which was aimed at protecting wine producers.
Present laws and regulations are favourable to cider makers, but production has only survived in a few alpine locations, mostly in the regions of Trentino, and in Piedmont, where it is known as "vin ëd pom" (apple wine) or "pomada", because it traditionally was left to ferment in a vat along with grape pomace, giving it a distinctive reddish colour.
In the Netherlands, cider is not as commonly available as in its surrounding countries. In 2007, Heineken started testing a cider-based drink branded Jillz in a number of bars throughout the country. The beverage, an alcopop made by blending sparkling water, fruit flavoring, malt, and cider, is marketed towards female drinkers as an alternative to beer. At the same time, Heineken also introduced Strongbow Gold as a secondary brand to provide the choice of a real cider, which was targeted to a male audience. Both beverages contain 5% alcohol by volume, which is similar to a typical draught beer in the Netherlands. Other brands are available in supermarkets, most noticeably Magners and Savanna Dry, and in liquor stores, generally, a broader range may be obtained.
Apfelwein
Apfelwein (Germany, apple wine), or Viez (Moselfranken, Saarland, Trier, "vice") or Most (Austria, Switzerland, South Germany, "must") are German words for cider. It is mainly made from eating apples or cooking apples, such as Granny Smith or Bramley, respectively. It has an alcohol content of 4.8%–7.0% and a tart, sour taste.
Cider
In Argentina, cider, or "sidra" is by far the most popular alcoholic carbonated drink during the Christmas and New Year holidays. It has traditionally been considered the choice of the middle and lower classes (along with "ananá fizz "and pineapple juice), whereas the higher classes would rather go for champagne or local sparkling wines for their Christmas or New Year toast. Popular commercial brands of cider are "Real", "La Victoria", "Rama Caida", Tunuyan. It is usually marketed in 0.72 litre glass or plastic bottles. However, there has been lately a campaign by some bottlers to make cider a drink consumed all year round, in any occasion, and not only seasonally. Cider now comes in smaller bottle sizes and commercials show people drinking at any time (and not only toasting with it around a traditional Christmas or New Year table).
Cider
The flavour of cider varies. Ciders can be classified from dry to sweet. Their appearance ranges from cloudy with sediment to completely clear, and their colour ranges from almost colourless to amber to brown. The variations in clarity and colour are mostly due to filtering between pressing and fermentation. Some apple varieties will produce a clear cider without any need for filtration. Both sparkling and still ciders are made; the sparkling variety is the more common.
Beer
After boiling, the hopped wort is now cooled, ready for the yeast. In some breweries, the hopped wort may pass through a hopback, which is a small vat filled with hops, to add aromatic hop flavouring and to act as a filter; but usually the hopped wort is simply cooled for the fermenter, where the yeast is added. During fermentation, the wort becomes beer in a process which requires a week to months depending on the type of yeast and strength of the beer. In addition to producing ethanol, fine particulate matter suspended in the wort settles during fermentation. Once fermentation is complete, the yeast also settles, leaving the beer clear.
Brewing methods
A Yorkshire Square vessel is a two-storey fermentation system developed in Huddersfield by Timothy Bentley, proprietor of the Bentley and Shaw brewery. It is characterised by a shallow chamber approximately two metres high, above which is a walled deck. Cooled wort, the liquid extracted from malted barley, is fermented in the lower chamber, while the yeasty head settles on the deck above. During the first stage of fermentation, the fermenting wort is periodically pumped from the bottom of the chamber over the yeasty head, to keep the yeast mixed in with the wort. Later, the mixing is stopped and the wort in the chamber allowed to settle and cool gently. Most of the yeast rises onto the deck, and is left behind when the beer is drained from the chamber. The whole process takes at least six days. However, beer straight from a Yorkshire Square vessel will still have a harsh flavour, so the residual yeast is allowed to ferment any remaining sugar, producing a little extra alcohol and carbon dioxide, which mellows the beer. This conditioning begins in tanks at the brewery and continues after the beer is filled into casks, hence the phrase 'Cask Conditioned'.
Cider
Today, typical Swiss cider consists of fermented apple juice mixed with 30% fresh juice which is added for sweetness. This drink is then pasteurised and force-carbonated. Imported cider is not common as according to Swiss laws cider must contain more than 70% of juice.
Cider mill
In 19th-century New England, apple farmers paid a mill owner a fee to crush apples into juice. A typical cider mill would look like many other small barns and sheds, with a set of large doors in the center of the longer side. Most cider mills were 20-30' long by 20-25' in width. At Old Sturbridge Village in Massachusetts, 19th-century cider mill equipment is still used to make cider. In "The Marble Faun", author Nathaniel Hawthorne contrasted the wine-making in Italy with the cider-making process of "New England vintages, where the big piles of golden and rosy apples lie under the orchard trees, in the mild, autumnal sunshine; and the creaking cider-mill, set in motion by a circumgyratory horse, is all a-gush with the luscious juice."
Non-brewed condiment
Traditional vinegars are made by fermenting alcohol (wine, in the case of wine vinegar; cider for cider vinegar, and an ale made from malted barley in the case of malt vinegar). The fermentation process takes time, and all the colours in the vinegar occur naturally.
Palm wine
Palm sap begins fermenting immediately after collection, due to natural yeasts in the air (often spurred by residual yeast left in the collecting container). Within two hours, fermentation yields an aromatic wine of up to 4% alcohol content, mildly intoxicating and sweet. The wine may be allowed to ferment longer, up to a day, to yield a stronger, more sour and acidic taste, which some people prefer. Longer fermentation produces vinegar instead of stronger wine.
Sauerkraut
Sauerkraut is made by a process of pickling called lactic acid fermentation that is analogous to how traditional (not heat-treated) pickled cucumbers and kimchi are made. The cabbage is finely shredded, layered with salt, and left to ferment. Fully cured sauerkraut keeps for several months in an airtight container stored at 15 °C (60 °F) or below. Neither refrigeration nor pasteurization is required, although these treatments prolong storage life.
Ciderkin
Ciderkin, sometimes referred to as water-cider, is a kind of weak alcoholic cider traditionally drunk by children, and made by steeping the refuse apple pomace in water. 
Ciderkin is currently listed alongside Cheate bread and Butter on the "Bill of Fare" for the Plimoth Plantation 1627 Harvest Dinner with the Pilgrims. However, according to the Plimoth Plantation Food Historian, this is not true 17th century ciderkin; Plimoth uses the term to differentiate between modern pasteurized sweet cider, which is served to guests, and period hard cider. "Stagecoach and Tavern Days", written by Alice Morse Earle, describes a 16th-century New Hampshire settler proudly recounting "he made one barrel of cider, one barrel of water-cider, and one barrel of charming good drink" from his first apple crop of eight bushels. According to Earle:
Acetic acid
Nowadays, most vinegar is made in submerged tank culture, first described in 1949 by Otto Hromatka and Heinrich Ebner. In this method, alcohol is fermented to vinegar in a continuously stirred tank, and oxygen is supplied by bubbling air through the solution. Using modern applications of this method, vinegar of 15% acetic acid can be prepared in only 24 hours in batch process, even 20% in 60-hour fed-batch process.
Honey
Primary fermentation usually takes 28 to 56 days, after which the must is placed in a secondary fermentation vessel for 6 to 9 months of aging. Durations of primary and secondary fermentation producing satisfactory mead may vary considerably according to numerous factors, such as floral origin of the honey and its natural sugar and microorganism contents, must water percentage, pH, additives used, and strain of yeast, among others. Although supplementation of the must with nitrogen, salt, or vitamins has been tested to improve mead qualities, no evidence suggests that adding nutrients reduced fermentation time or improved quality. Cell immobilization methods, however, proved effective for enhancing mead quality.
Grodziskie
After packaging, the bottles were stored from three to five weeks at in a dark room as the yeast continued to ferment the remaining sugars in the beer. The carbon dioxide that resulted from the fermentation remained trapped in the bottles and dissolved into the liquid, resulting in high levels of carbonation. During this period, an average of four to five percent of the bottles would burst due to carbonation levels exceeding the strength of the bottles.
Cider
The juice of any variety of apple can be used to make cider, but cider apples are best. The addition of sugar or extra fruit before a second fermentation increases the ethanol content of the resulting beverage. Cider alcohol content varies from 1.2% to 8.5% ABV or more in traditional English ciders, and 3.5% to 12% in continental ciders. In UK law, it must contain at least 35% apple juice (fresh or from concentrate), although CAMRA (the Campaign for Real Ale) says that "real cider" must be at least 90% fresh apple juice. In the US, there is a 50% minimum. In France, cider must be made solely from apples.
Willi Schaefer
The wines ferment and are matured for around six months on lees in old 1000 litre foudres before bottling.
Sake
The main mash then ferments, at approximately for 2–3 weeks. With high-grade sake, fermentation is deliberately slowed by lowering the temperature to or less.
Cider
Quebec cider is considered a traditional alcoholic beverage. It is generally sold in 750 ml bottles, has an alcohol content generally between 7% and 13% (with aperitifs ciders having alcohol content up to 20%), and can be served as a substitute for wine. As in the rest of the world, sparkling cider is getting more and more popular in Quebec and thanks to the law cider sold in the province can only be made from 100% pure apple juice. Cider making was, however, forbidden from the early years of British rule as it was in direct conflict with established British brewers' interests (most notably John Molson). In recent years, a new type called ice cider has been sold. This type of cider is made from apples with a particularly high level of sugar caused by natural frost.
Ice cider
Certain producers do a second cryoconcentration to increase the initial level of sugar, before fermentation. After that, at the lowest the temperature, the harvested must is fermented in vats for six to seven months before being bottled. This method gives the producer much greater control and involvement over the production process.
Winemaking
To start primary fermentation yeast may be added to the must for red wine or may occur naturally as ambient yeast on the grapes or in the air. Yeast may be added to the juice for white wine. During this fermentation, which often takes between one and two weeks, the yeast converts most of the sugars in the grape juice into ethanol (alcohol) and carbon dioxide. The carbon dioxide is lost to the atmosphere.
Cider
Most New Zealand ciders are made from concentrate or from reject apples from the country's significant export apple industry. These ciders are made year round with little consideration given to maturation.
Drink
Fermentation is a metabolic process that converts sugar to ethanol. Fermentation has been used by humans for the production of drinks since the Neolithic age. In winemaking, grape juice is combined with yeast in an anaerobic environment to allow the fermentation. The amount of sugar in the wine and the length of time given for fermentation determine the alcohol level and the sweetness of the wine.
Cider in the United Kingdom
The Channel Islands once had a strong cider-making tradition likely largely due to the cultural and linguistic ties it had with the Normandy region of France. Cider had been produced in the area since the Middle Ages, but production increased dramatically in the 16th century when commercial opportunities offered by cider exports spurred the transformation of feudal open-field agriculture to enclosure. By 1673, apple growing became so popular that the States of Jersey had to introduce legislation to keep farmers from growing them: the King forbade the Channel Islands from planting any more unless they had an orchard already extant because he was losing money on the tithes he normally collected. Late 18th and early 19th century accounts suggest the island of Jersey was breeding its own indigenous apples for cider making, apples with names like Noir Binet, Petit Jean, Limon, Pepin Jacob, Carré, Bretagne and de France and the islands's proximity to Brittany and Normandy encouraged the migration of seasonal workers just to pick them all, and cider was often part of their payment.
Manufacture of cheddar cheese
Once the rennet is added, the mixture must be allowed to set and form curds. The mixture is kept at around . Temperature is controlled by flowing warm water through the jacket of the vat. Setting time varies, and allowing a proper amount of time is vital. It takes anywhere from 30 to 40 minutes to set the curd.
Perry
There are also key differences between cider and perry production in the harvesting and growing process. Perry trees famously take more time to mature than cider trees. While cider trees may come to bear fruit in three to five years, traditionally managed perry trees typically take much longer, so much so that people say that you plant "pears for your heirs".
Ice cider
The Quebec winter allows apples to freeze in a natural manner that could then be used for ice cider. However, ice cider requires four to five times as many apples as it would require to produce the same quantity of regular cider. Currently, there are around 50 producers of ice cider in Quebec. The climate requirements have made expansion of production occur slowly, but it is beginning to be produced around the world. The U.S. state of Vermont is one area in particular where cider production is increasing. The continued expansion of ice cider around the world has resulted in the industry winning a number of prizes. In 2007, La Fundacion de la Sidra in Spain awarded Christian Barthomeuf their top prize for inventing ice cider and to La Face Cachee de la Pomme for contributing to the development and commercialization in Quebec and around the world.
Cider
For larger-scale cider production, ciders from vats produced from different varieties of apple may be blended to accord with market taste. If the cider is to be bottled, usually some extra sugar is added for sparkle. Higher quality ciders can be made using the champagne method, but this is expensive in time and money and requires special corks, bottles, and other equipment. Some home brewers use beer bottles, which work perfectly well, and are inexpensive. This allows the cider to become naturally carbonated
Cider in the United States
The history of cider in the United States is very closely tied to the history of apple growing in the country. Most of the 17th- and 18th-century emigrants to America from the British Isles drank hard cider and its variants: water was not a trusted source of hydration and so beer, ale, fruit brandy, and cider were used as more sanitary substitutes. Apples were one of the earliest known crops in the English-speaking New World; ships' manifests show young saplings being carefully planted in barrels and many hopeful farmers bringing bags of seed with them, with the first settlers headed to what is now the Southeast. Within thirty-five years of the settlement of Jamestown in 1607, the land was put to the plow to grow tobacco which provided a source of revenue for the colonists and made British settlement a success in the New World after several failed attempts. However, other edible cash crops were planted, like rice, maize, and apples, since such would have had value in the markets of growing cities like London, Edinburgh, Dublin, and Cardiff.
Cider Museum Hereford
The original exhibition design idea started with the orchard area, then followed through the process with the farmhouse mill display, finally covering the history and science of cider making from the 16th century onwards. The 19th century company Boardroom and the Champagne Cider Cellars show how cider making went from being a cottage industry to a major industrial process.
Silage
Silage undergoes anaerobic fermentation, which starts about 48 hours after the silo is filled, and converts sugars to acids. Fermentation is essentially complete after about two weeks.
Cheddar cheese
"Cheddaring" refers to an additional step in the production of Cheddar cheese where, after heating, the curd is kneaded with salt, cut into cubes to drain the whey, and then stacked and turned. Strong, extra-mature Cheddar, sometimes called vintage, needs to be matured for 15 months or more. The cheese is kept at a constant temperature, often requiring special facilities. As with other hard cheese varieties produced worldwide, caves provide an ideal environment for maturing cheese; still, today, some Cheddar cheese is matured in the caves at Wookey Hole and Cheddar Gorge. Additionally, some versions of Cheddar cheese are smoked.
Ice cider
In this method, frozen apples are left on the branch until the middle of winter, where they are dried out by the cold, the sun and the wind. They are picked when the temperature is between -8 °C and -15 °C, usually after 3 nights at those temperatures. This can require a large amount of labor on short notice and completely determined by the weather, so it is possible to harvest the apples at maturity and leave them outside until the weather is cold enough. This technique is very similar to how Amarone or straw wine is created, and is identical to the production of ice wine. .
Hereford
The Hereford Cider Museum is in the city, with a shop, and an interactive guide to producing the drink. It is a registered Charity Trust founded in the early 1970s by people who wanted to record the past, and also the disappearing traditional art of cider making that had been practiced for generations on the farms in the "Cider Counties". Situated in an old cider factory, it opened in 1980 and 1981. In the spring/summer a cider festival is held, started in the mid-1980s, by the Friends of the Museum with the advice of Long Ashton Research station near Bristol. It has a display of named cider apples, and the apples are pressed in the old way. The Museum holds in its Pomological Archive a number of records pertaining to apples and cider.
Saint-Estèphe AOC
On arrival in the chai, the grapes are destemmed and crushed before being transferred to non-oxidizing concrete or wooden tanks. The maceration of grape skins mixed with grape must begins. Alcoholic fermentation is activated using selected commercial yeasts or yeasts that are naturally present in the bloom on the skins of the grapes. The wine sheds are equipped with temperature-controlled tanks, making it possible to direct the fermentation process by preventing temperatures from rising too high and then, at the very end, reheating the harvested materials. This procedure is designed to maintain an environment in which the yeasts can efficiently transform the sugar into alcohol, and the colour (anthocyanins) and tannins can best be extracted. Fermentation is a long process, lasting between two and four weeks, depending on the estate and varying from year to year.
Cider
Cider fizz or fizz is a cider variety made by mixing and fermenting various fruit juices other than apple with cider, as "ananá fizz" (pineapple juice), "frutilla fizz" (strawberry juice) or "durazno fizz" (peach juice).
Cider
English cider contained a drier, higher alcohol content version, using open fermentation vats and bittersweet crab apples. The French developed a sweet, low alcohol "cidre" taking advantage of the sweeter apples and the keeving process. These are the roots of the standard styles we know today. Cider styles evolved based on the methods used, the apples available and local tastes. Production techniques developed, as with most technology, by trial and error. In fact, the variables were nearly too widespread to track, including: spontaneous fermentation, the type of vessels used, environmental conditions, and the apple varieties. Refinements came much later when cider became a commercial product and the process was better understood. However, since there is growing popularity in ciders, the production of specialty styles has begun to increase.
Beer style
Alcoholic beverages made from the fermentation of sugars derived from non-grain sources are generally not called "beer," despite being produced by the same yeast-based biochemical reaction. Fermented honey is called "mead", fermented apple juice is called "cider", fermented pear juice is called "perry" (sometimes, "pear cider"), fermented plum juice is called "plum jerkum", and fermented grape juice is called "wine". Chinese "jiu" and Japanese "sake" are made using much the same process as beer with one additional step in the fermentation as well as using rice instead of primarily barley malt.
International English food terms
In America, fermented apple juice is called "hard cider". "Apple cider" refers to unfiltered (un-fermented) apple juice, typically pasteurized to make it shelf-stable. In New England and parts of Canada, "fresh cider" or sweet cider refers to fresh pressed apple juice; this is unlike any commercial product, and can be found at farm stands and orchards.
Cider
Modern, mass-produced ciders closely resemble sparkling wine in appearance. More traditional brands tend to be darker and cloudier. They are often stronger than the mass-produced varieties and taste more strongly of apples. Almost colourless, white cider has the same apple juice content as conventional cider but is harder to create because the cider maker has to blend various apples to create a clearer liquid. White ciders tend to be sweeter and more refreshing. They are typically 7–8 % ABV in strength. Black cider, by contrast, is dry amber premium cider which has an alcohol content of 7–8 % ABV. The descriptor black usually comes after the brand name such as "Union Black" and "Barnstormer Black".
Vegan cheese
As of 2018, there are a few different approaches to making vegan cheese, but one of the more intricate and scientific processes involves fermentation. In this approach the “cheese” maker would typically start with some type of tree nut and allow the desired amount of nuts to soak in a small amount of water for plus or minus 36 hours. The soaking of the raw nuts allows bacteria to develop and then ferment. The natural sugars produced by the tree nut and the bacterial development are how the fermentation happens. The length of time involved in the before mentioned fermentation is what gives vegan cheese its variance in tangy flavor.
Cider
Heritage ciders are made from both culinary and cider apples, including bittersweet, bittersharp, heirlooms, wild apples, and crabapples. Common apples used in heritage cider production include Dabinett, Kingston Black, Roxbury Russet, and Wickson. Heritage ciders are higher in tannins than modern ciders. They range in color from yellow to amber, and range from brilliant to hazy in clarity. Clarity of heritage ciders also depends on the cider making practices used and will differ by cider maker as well.
Cider
Modern ciders are made from culinary apples and are lower in tannins and higher in acidity than other cider styles. Common culinary apples used in modern ciders include McIntosh, Golden Delicious, Jonagold, Granny Smith, Gala, and Fuji. A sweet or low alcohol cider may tend to have a strong aromatic and flavor character of apple, while drier and higher alcohol ciders will tend to produce a wider range of fruity aromas and flavors. Modern ciders vary in color from pale to yellow and can range from brilliant to a hazy clarity. Clarity can be altered through various cider making practices, depending on the cider maker's intentions.
Foxwhelp
The 'Foxwhelp' is classed as a "bittersharp" cider apple, containing high levels of tannin and malic acid. It has small to medium-sized fruit, usually ripening in September, with an uneven, ridged shape, and a deep crimson skin with yellow stripes. Its flesh is acidic and yellow with a red tinge, and its juice will produce a powerful, tannic cider. Hogg found that its "extremely rich and saccharine" juice had a specific gravity of 1076, and even higher in shrivelled fruit, and noted that it was used in most Herefordshire ciders to add strength.
Vinegar
Apple cider vinegar is made from cider or apple must, and has a brownish-gold color. It is sometimes sold unfiltered and unpasteurized with the mother of vinegar present, as a natural product. It can be diluted with fruit juice or water or sweetened (usually with honey) for consumption.
Oak (wine)
The length of time a wine spends in the barrel is dependent on the varietal and finished style the winemaker desires. The majority of oak flavoring is imparted in the first few months the wine is in contact with oak, while longer term exposure adds light barrel aeration, which helps precipitate phenolic compounds and quickens the aging process. New World Pinot noir may spend less than a year in oak. Premium Cabernet Sauvignon may spend two years. The very tannic Nebbiolo grape may spend four or more years in oak. High end Rioja producers will sometimes age their wines up to ten years in American oak to get a desired earthy cedar and herbal character.
Cider
Cider is produced commercially in every Canadian province except Manitoba, Newfoundland and Labrador and Saskatchewan, usually with a 5–7% alcohol content although the term is also used for some non-fermented apple juices. According to the Canadian Food and Drug Regulations, alcoholic cider is an alcoholic fermentation of apple juice that does not contain more than 13% absolute alcohol by volume (ABV) or less than 2.5% ABV.
Yates Cider Mill
A handle, located on the first floor, controls a trap door on the bottom of the hopper, which allows the fruit to fall thru to the first floor chute. On their way down the chute, the apples are chopped into small pieces, about four bushels at a time, and are then placed in a special nylon blanket. This process continues until up to 12 blankets are stacked on top of one another.
The layers of chopped apples are on a large turntable that rotates under the apple press. The press used at Yates Cider Mill is called a ‘screw press’ because large screws turn to make the press go down, putting 50 tons of pressure on the blankets of chopped apples for 15 minutes. As the press goes down on the blankets, the cider comes thru the weave in the cloth leaving the seeds, peelings and pulp inside the blanket. All by-products are then discarded down a chute in the floor and into a small railroad car under the mill. Periodically, the car is transferred to the dump area. The cider then flows from the press to chilled mixing tanks. From there, the cider is filtered to remove any and all small apple particles. Flash pasteurization is the last step before bottling. The cider is heated to 160 degrees Fahrenheit for six seconds and then immediately cooled back down to 35 degrees and bottled. In one autumn weekend, the mill juices over half a million apples and can produce 300 gallons of cider an hour.
Quebec cider
Ice cider, an innovation from Quebec, is crafted by pressing apples naturally frozen by winter's cold. Similar to the late harvest of grapes, apples picked during winter allow for a must with a high sugar content, when water, turned into ice, is separated from the apples. This step is called the "cryoconcentration" of sugar. The final result, after the fermentation of the must, is a liqueur-like and mellow liquid, containing between 9 and 13% of alcohol.
Calvados
The fruit is harvested and pressed into a juice that is fermented into a dry cider. It is then distilled into "eau de vie". After two years of aging in oak casks, it can be sold as calvados. The longer it is aged, the smoother the drink becomes. Usually, the maturation goes on for several years.
Cabernet Sauvignon
The Cabernet Sauvignon grape itself is very small, with a thick skin, creating a high 1:12 ratio of seed (pip) to fruit (pulp). From these elements the high proportions of phenols and tannins can have a stark influence on the structure and flavor of the wine—especially if the must is subjected to long periods of maceration (skin contact) before fermentation. In Bordeaux, the maceration period was traditionally three weeks, which gave the winemaking staff enough time to close down the estate after harvest to take a hunting holiday. The results of these long maceration periods are very tannic and flavorful wines that require years of aging. Wine producers that wish to make a wine more approachable within a couple of years will drastically reduce the maceration time to as little as a few days. Following maceration, the Cabernet must can be fermented at high temperatures up to 30 °C (86 °F). The temperature of fermentation will play a role in the result, with deeper colors and more flavor components being extracted at higher temperatures while more fruit flavors are maintained at lower temperature. In Australia there has been experimentation with carbonic maceration to make softer, fruity Cabernet Sauvignon wines.
Late harvest wine
After fermentation, the wine is placed in an aging barrel for two to three years before it is bottled where it will continue aging. A Sauterne from a reputable estate can bottle age for over 30 years though they normally hit their peak 10 years after the vintage date.
Quebec cider
Sparkling apple cider is crafted either by injecting carbon dioxide, in "closed vats" using the Charmat process or the traditional "champenoise" method. The result is a cider said to be "semi-sparkling" when in impregnated naturally with carbon dioxide, under low pressure (less than ), "carbonated semi-sparkling" when impregnated artificially with carbon dioxide, also under low pressure. It is "sparkling" when impregnated naturally with carbon dioxide under a pressure between and "carbonated sparkling", if artificially impregnated with carbon dioxide under of the same pressure of .
Cider
The traditional Asturian "sidra" is a still cider of 4–8% strength, although there are other varieties. Traditionally, it is served in "sidrerías" and "chigres", pubs specializing in cider where it is also possible to have other drinks as well as traditional food. One of the most outstanding characteristics is that it is poured in very small quantities from a height into a wide glass, with the arm holding the bottle extended upwards and the one holding the glass extended downwards. This technique is called "escanciar un culín" (also "echar un culín") and is done to get air bubbles into the drink ("espalmar"), thus giving it a sparkling taste like Champagne that lasts a very short time.
Cider is also poured from barrels in the traditional Espichas.
Cider has also been popular in the Basque Country for centuries. Whilst Txakoli and Rioja wines became more popular in Biscay, Álava, and Navarre during the 19th century, there is still a strong Basque cider culture in Gipuzkoa. From the 1980s, government and gastronomic associations have worked to revive this culture in all Basque regions. Known as "sagardoa" (IPA: /s̺a'gardoa/), it is drunk either bottled or in a cider house (called a "sagardotegi"), where it is poured from barrels. Most of "sagardotegis" are in the north of Gipuzkoa (Astigarraga, Hernani, Urnieta, and Usurbil), but they can be found everywhere in Gipuzkoa, the northwest of Navarre and the Northern Basque Country.
Cider mill
Cider-making takes place in numerous countries and regions. As with the cider itself, the various techniques used in milling and pressing the apples vary with each cider-making tradition. In most traditions, cider milling traditionally takes place in two stages: first, milling or grinding the apples into a pulpy mass called pulp, and a second stage, pressing the pulp to release the juice or "must". The remaining solids after juice extraction is "pomace" or "pommage".
Apple cider
Historically all cider was left in its natural state, unprocessed. In time, airborne yeasts present on apple skins or cider making machinery would start fermentation in the finished cider. Left on its own, alcohol would develop and forestall growth of harmful bacteria. When modern refrigeration emerged, cider and other fruit juices could be kept cold for long periods of time, retarding fermentation. Any interruption of the refrigeration, however, could allow bacterial contamination to grow. Outbreaks of illness resulted in government regulation requiring virtually all commercially produced cider to be treated either with heat or radiation.
Cider apple
Beyond the Long Ashton or English system and French system for classifying cider apples, there are other considerations for characterisation. Other measurements taken of apple varieties towards use in cider classification include pH, polyphenol composition, Yeast Assimilable Nitrogen (YAN), and soluble solid concentration (ºBrix). The sharpness of an apple is affected by pH and titratable acidity. Most cultivars must reach pH levels of around 3.3 to 3.8 to aid in the fermentation process, and additions of malic acid may be necessary if the cider apple is over this desired threshold. Soluble solids as measured in units of degrees Brix can be used to quantify the potential alcohol that a yeast can ferment from the initial juice of the cider apple. This is carefully considered in cultivars from areas where there are tax regulations on the percentage of alcohol by volume that is contained in these products. In the United States, "hard cider" legally falls between the 0.5% to 8.5% alcohol by volume tax bracket. Cideries that exceed a soluble solids level of 17 °Brix will be subject to higher tax levels that are classified under cider wine. In the United Kingdom, cider falls in two duty brackets, with a flat rate for up to 7.4% ABV, and a higher duty rate for ciders between 7.4% to 8.5% ABV. Foaming is an intricate, yet essential component that can be used to assess the overall quality of a cider and distinguish between natural and sparkling ciders. Chemically, hydrophobic polypeptides contribute to the initial foam, bubble size, the extent to which it persists, number of nucleation sites, and the froth of the foam (foam collar). These chemical compositions and parameters are quantitatively measured through metrics such as foam height, foam stability height, and stability time. The olfactory sensory profile is used to determine the specific aroma of the cider. Research is still ongoing in this field, but the aromas that contribute to the sensory perceptions of cider mainly come from the phenols 4-ethyl guaiacol and 4-ethyl phenol.
Grodziskie
After the boil, the wort was cooled and fermented in open wooden vats at . The two strains of yeast were added at the same time, and fermentation would proceed rapidly. After one day of fermentation, the thick foam that formed on the top of the fermentation vat was skimmed off and discarded. After 60 hours, up to 50% of the available sugars would have been fermented by the yeast, and thick clumps of yeast were skimmed off of the surface and harvested for reuse. The beer was then pumped with sterile air into clarification tanks. Isinglass was added to clarify the beverage, and then it was bottled.
Yates Cider Mill
Yates cider is made without preservatives, blending as many as six different varieties of apples. The process of cider making starts with apples arriving in 20-bushel boxes on a flatbed truck from Michigan orchards. A forklift unloads these boxes, as each weighs about 1000 pounds. The apples are then unloaded into a dumper-washer inspection area where cleaning, grinding and pressing begins. The apples not scheduled for direct use are placed in cold storage at the mill. The rest of the apples are cleaned, taken up on an elevator and dropped into a cone-shaped hopper that holds 150 bushels of apples and is located on the second floor of the cider mill. Below, on the first floor, the remainder of the operation takes place.
Cider in the United Kingdom
Cloudy, unfiltered ciders made in the West Country are often called "scrumpy", from "scrump", a local dialect term for a small or withered apple. Ciders from Gloucestershire, Herefordshire and Worcestershire made from traditional recipes have a Protected Geographical Indication (PGI) awarded by the European Union in 1996. There are over 25 cider producers in Somerset alone, many of them small family businesses. Historically, farm labourers in Devon, Wiltshire, Dorset, Cornwall and Somerset would receive part of their pay in the form of a substantial daily allowance of cider and local traditions such as the Wassail recall the earlier significance of cider-apple.
Brewing
In general, yeasts such as "Saccharomyces cerevisiae" are fermented at warm temperatures between , occasionally as high as , while the yeast used by Brasserie Dupont for saison ferments even higher at . They generally form a foam on the surface of the fermenting beer, which is called barm, as during the fermentation process its hydrophobic surface causes the flocs to adhere to CO and rise; because of this, they are often referred to as "top-cropping" or "top-fermenting" – though this distinction is less clear in modern brewing with the use of cylindro-conical tanks. Generally, warm-fermented beers, which are usually termed ale, are ready to drink within three weeks after the beginning of fermentation, although some brewers will condition them for several months.
Lambig
Lambig (also known as Fine Bretagne, gwinardant, eau de vie or lagout) is a Bretagne liquor produced by distilling cider. Per AOC, lambig must be aged for a minimum of four years on oak. The beverage is equivalent to the calvados of Normandy.
Huangjiu
After the little starter is added, it is allowed around two days to begin the saccharification, acidification, and fermentation of the grains. Inoculation with the first starter partially liquifies the steamed grains, which is the signal to add the big starter as well as more water to form a thick slurry. This slurry is carefully stirred by a brewmaster to aerate and maintain an optimal level of oxygen and carbon dioxide in the mixture, as well as to maintain an even temperature throughout the fermenting mass. The slurry is periodically stirred over the course of a week. The stirred slurry is then allowed to go through a more thorough fermentation for approximately one month, following which the pH drops to around 3.4 and the alcohol content rises to approximately 15%. This is the seed mash that will be used to brew the main mash.
Cider in the United Kingdom
White cider is made from pomace, the dry apple pulp left over after juicing, and the final product is almost colourless. Some manufacturers make white cider from imported apple concentrate mixed with glucose or corn syrup.
Vino Novello
The grapes are placed in large barrels or vats. They are then closed off and air is eliminated by pumping in CO. The natural yeast migrate from the skin of the grapes into the pulp, looking for water and oxygen, and the fermentation takes place. The fermentation process lasts about 20 days.
The whole bunches are placed within a designated tubs, in which after producing a vacuum of air is blown CO at 30 degrees Celsius for 7–14 days. The clusters that are located on the bottom of the tanks are crushed by the mass of grapes and release the juice. Yeasts indigenous to the pulp from the peel migrate in search of oxygen and water, triggering a process of intracellular fermentation. At the end of the cycle, the 'red wine' is slightly crushed and further fermented for 3-4 days. The minimum alcohol content is 11%, the deadline for bottling is 31 December of the same vintage year.
Italy will produce approximately 9 million bottles of Vino novello in 2009, some 4% down over 2008, with 236 vineyards making the wine compared to 246 in 2008. Over 400 vineyards were producing Vino novello in 2004 after its popularity peaked.
Pálinka
The second step in the production process is the fermentation. Some fruits, like quince, require an additive to start the fermentation process (e.g., citric acid). The fermentation is carried out in an anaerobic environment. The ideal temperature for the fermentation process is between , and the process takes between 10 and 15 days.
Three Horses Beer
Fermentation of THB beer requires approximately eight hours for each mash of 130 hectoliters. The mash is a blend of malt (sprouted barley) and corn in an 80/20 ratio to which water and hops are added. The mash is heated in a vat for around two hours to support fermentation. The product is filtered and then heated to 100 degrees Celsius to concentrate and sterilize it. The beer is then decanted and cooled for an hour at 10 degrees Celsius. Finally, a type of mushroom is added as a leavening and fermenting agent; the beer is allowed to ferment for a full week, and excess carbon dioxide produced by the process is collected for the production of soft drinks and other carbonated beverages at the factory. The beer is allowed to rest in vats for several more days before being filtered once more and then bottled and pasteurized at 62 degrees Celsius for three minutes. The automated bottling process yields crates of THB that are ready for shipment to regional wholesale distribution points.
Cider
In Norway, cider (sider) is a naturally fermented apple juice. Pear juice is sometimes mixed with the apple to get a better fermenting process started.