Perry & cider making equipment

Traditional Country cider equipment

Innocent to taste but powerful - up to 15% alcohol can be achieved! Sugar and acid levels are very important in the cider equipment . During the fermentation the sugar is going to convert into alcohol. The amount of sugar in the fresh juice gives the information on the alcoholic strength on the final product. The acid level should drop. If the cider equipment is contaminated by acetobacter the acetic acid (vinegar) is manufactured. 14 Fermentation Natural fermentation of cider equipment takes can take place in two stages: 1) The yeast flora are “feed” by the natural hexose sugars and the products of fermentation are: alcohol and carbon dioxide (CO

Depending on the temperature and the juice constituents this type of fermentation can last for weeks or even months as long as the sugar is available to the yeast. When sugar is no longer available for yeast, the fermentation slows and then stops. 2) The lactic acid bacteria ferment the natural malic acid found in apples into CO 2 and lactic acid. A malo-lactic fermentation (usually occurs spontaneously) is desirable if the cider equipment is harsh and acidic at the end of the first fermentation; it also results in a smoother and gentle cider equipment . However, while malolactic fermentation may be helpful with European apples, Michigan desert apple fermentations do not stand to gain much from this step. In terms of chemical reactions, alcoholic fermentation can be described as a three-step process (Margalit 2003):