An Overview of the Production and Fermentation Process of Hard Cider

The former CEO and founder of Two Beers Brewing Co. and Seattle Cider Co. Joel Vandenbrink is a successful entrepreneur. Having taught two classes about cider start-ups, he was responsible for helping Seattle Cider Company grow to the largest cidery in Washington state, and the 5th largest in the country. Despite selling the two businesses, Joel Vandenbrink maintains an interest in the production and fermentation process.

Hard cider is a dry alcoholic drink made from apples. The process of making this drink starts with acquiring fresh juice from the fruit. This juice may be purchased without preservatives, or pressed by the cider maker themselves. Either way, the juice must be rid of wild bacteria or yeast before makers add their own yeast to the mixture. Removing wild yeast is done in several ways, such as heating the juice slowly to 165 degrees Fahrenheit or using sulfites.

Once the wild yeast is removed, cider makers add their own yeast based on the flavor and dryness they want for the drink. This starts the fermentation process. Typically, the cider must sit with the added yeast for at least three weeks. Two weeks gives the liquid plenty of time for fermenting, while the third lets the yeast settle. Any cider that smells like burning matches or rotten eggs needs more yeast added.

During the fermentation process, carbon dioxide is created. This allows for natural carbonation left in ciders when bottled at specific times. Cider makers also have the option of letting the fermentation process continue until the cider is completely dry. In this instance, they often add sugar back into the cider that the yeast does not eat so consumers enjoy the flavor more.