When the fermentation has finished (the gravity reading on the hydrometer will be the same for a few days and will be under 1000 SG) siphon off the yeast into another clean sterilised container. For Flat Cider: Adding Stabiliser/Preservative and Clearing Cider: Making, Using & Enjoying Sweet & Hard Cider, by Proulx and Nichols–a good introductory text which covers cider history, cidermaking, and cider apples Sweet apples in this scheme are those with high sugar, low acid, and low tannin. Bittersweet varieties have both high sugar content, high tannin (>.2% weight/volume), and low acidity (<.45% weight/volume). Bitter apples have high tannin and low acidity, and acidic have low tannin (<.2% weight/volume), low sugar, and high acidity (>.45% weight/volume). Measurement of Acidity and Tannin

Sweet cider is a fruity and refreshing option that is often made from sweet apples and is a great choice for those who prefer sweeter drinks. Dry cider is a crisp and sophisticated option that is made from fully ripe apples and has a lower sugar content. Semi-dry cider is a balanced and complex option that is made from a combination of sweet and tart apples and falls somewhere between sweet and dry on the flavour spectrum.Thatchers Cider was founded in 1904 and the family is now in its fourth generation of impassioned cider-makers. Still made on Myrtle Farm in Somerset now, as it was then, when it was founded, it was thought to be so far the best around that employees would sometimes get paid in the amber nectar. New technologies have, of course, been introduced over the years, but the devotion to creating some of the best cider in the country – from the smooth Thatchers Gold, which is known as a real ‘cider drinker’s cider’ to some of the best sweet cider in the UK in the form of sweet sparkling Thatchers Rosé to the arguably the best non-alcoholic cider in the UK: the medium-dry and crisp Zero – has remained constant. Explore more here. A variety might be called bittersweet it it has a low level of acidity and a high level of tannin, bittersharp if it contains high levels of both, or sharp if it is high in acidity but low in tannin. These terms don’t explicitly include the sugar content of the apples, though this is also an important factor in cidermaking as it drives the alcohol content of the finished product. Thus, while a sweet apple in this categorization scheme has low tannin and low acidity (and thus not ideal in cider, except as part of a blend), the term doesn’t necessarily refer to its sugar content relative to other apples. The categories above break down along these lines (original source: Andrew Lea’s article here, which you should read): Whilst sweeter ciders appeal to the many as they're easier to drink and taste like soft drink, they do have higher sugar content, so may not be recommended for those watching their sugar or calorie intake. On the other hand of the spectrum, ciders classed as scrumpy are made with no added sugars, and are flat instead of fizzy, which is another factor to consider when choosing your tipple. Over the course of a couple of weeks, we settled down to testing a range of craft ciders. We wanted our selection to bring together a range of flavour profiles, ABVs and different price points, reflecting the extensive choice now available.

More about the relationship between TA and pH in juice can be found in Claude Jolicoeur’s article, Acidity and pH of Apple Juice. Putting It All Together When choosing which cider to start the tasting process with, a good guide is to think about which other alcoholic drinks you enjoy. For example, if you prefer dry white wine to sweeter varieties, then it’s reasonably likely that you’ll also have a preference for the dryer ciders. Likewise, if you would typically choose traditional ales over a lager, the same holds true. But it is ultimately a question of responsible experimentation; why not, then, start with a cider that falls somewhere in the middle of the dry-sweet, alcoholic-sweet spectrum and proceed from there? Cheers! Here in Australia, cider has played a big role in the drinking landscape since early settlement. While bespoke brewers and local icons like Three Oaks Cider and Pipsqueak have made major waves in the scene, the cider market is still strongly dominated by Mercury and Strongbow. Cider vs PerryIf the reading is above 4.2 pH then you need to add one level teaspoon per 5 litres (1 gallon) of Malic Acid (this is the natural acid that is in apples). Add to the juice mixing well, leave for at least 15 minutes for this to work into the juice and then retest with pH meter. Repeat until the desired level is reached. Decreasing the Acidity

The primary difference between hard cider and soft cider is their alcohol content. Soft cider is a non-alcoholic beverage made from fresh apple juice, while hard cider is an alcoholic beverage made by fermenting apple juice. The alcohol content in hard cider ranges from 4-8%, depending on the fermentation process used. Calvados: The Spirit of Normandy, by Charles Neal–a comprehensive look at the Calvados tradition in Normandy which includes references to French cider apples.Transfer the cider into the bottle and add one rounded teaspoon of sugar per litre for a slight sparkle and two rounded teaspoons per litre for a more heavily carbonated drink. Seal the bottles and transfer to a warm place for 3 to 4 days (this will give you a secondary fermentation) and then move to a cool place for storage. If the cider has been stabilised or preserved then this will prevent the option of a secondary fermentation. Sweetening the Cider and Pouring The Pears should be dealt with in very much the same way as the apples. They do ripen earlier and once they have they have no keeping qualities.