Let’s take a look at some tools of the cider maker’s trade throughout history.
But, what’s changing is the equipment cider makers are using to get from whole fruit to finished cider. The method remains the same, whether you’re making cider from scratch on a home scale or producing big batches for commercial sale. Then, the pomace (pressed fruit pulp) is discarded, and the juice is fermented. Pressure is put on the fruit to extract as much juice as possible.
To make cider, you must first extract the juice from apples - a process that typically involves chopping or grinding the fruit into small pieces. And cider makers are using every tool at their disposal, from quality-control lab testing to state-of-the-art equipment, to ensure that every sip they make is crisp and delicious.īut cider technology has only recently begun to progress beyond the basic method that humans have been using to ferment apple juice for millennia. Cider is experiencing a glorious resurgence across North America, with new cideries popping up all over the apple-growing regions of the continent.