Step 8: Alcoholic Fermentation

To ensure a controlled fermentation yeast was added to all the wines. I used Saccharomyces bayanus, 2 g/10 L. During the fermentation I monitored the change in density and brix. Samples was taken out and freezed down for analysis of sugars, acids and nutrient composition. These results will be uploaded when the analysis are done.

The following figures illustrate the change in density and brix for modern and traditional cider.

Change in brix during alcoholic fermentation for traditional ciders

Change in brix during alcoholic fermentation for modern ciders

Change in density during alcoholic fermentation for traditional ciders

Change in density during alcoholic fermentation for modern ciders

Abbreviations:
Ingrid Marie: IM
Ildrød Pigoen: IP
Dronning Louise: DL
Sukkeræble fra Vaalse + Søde æbler fra Aalsrode: SVA
Aston Brown Jesey: AB
Modern approach: M
Traditional approach: T

Step 7: Clarification of Modern Cider

For the modern cider we want to make a dry base wine (base cider) with no residual sugar – as known from the production of Champagne and other sparkling wines. Due to the addition of pectinolytic enzymes pectin is broken down and the must is therefore not able to form the pectin gel. Nutrients are therefore not removed – and the wine is able to ferment to total dryness.

Therefore this wine was clarified by cold stabilization. After 4 days in cold storage the wine was racked and prepared for fermentation.

Cold stabilization