Leave to ferment at a temperature between 20-27°C for about 5 to 14 days or until your hydrometer is showing the fermentation has finished. A constant cool temperature is much better than one that fluctuates. The fermentation time will depend on the room temperature and the initial starting gravity. 5 to 14 days is just a guide. The slower the fermentation the better the cider will taste. It is really important not to exceed 27°C.
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
When the fermentation has finished we recommend that you add one Campden Tablet per 5 litres (1 gallon) and one gram per 5 litres (1 gallon) of Potassium Sorbate. This will help prevent infection and from restarting to ferment.
The cider should then be degassed (stirred vigorously to remove the carbon dioxide given off during fermentation). We would then suggest adding Kwik Clear (two part wine finings which contain Gelatine and Kieselsol) to clear the cider. Once clear, siphon off the sediment, and leave in glass containers. Make sure the containers are full and have no air space at the top which can cause infection. Taste it and if it's young and a bit sharp then leave it to mature. Ideally you should fit a safety stopper to the container to allow for any breathing. After one month we suggest you have a taste. If the cider is maturing well then leave (if it's thrown sediment, which is likely you might want to rack the sediment into a clean sterilised container and top up with cold water). At this stage it might be a good idea to sweeten the cider which is most likely, you should use our Acesulphame K sweetener (as these are non fermentable sweeteners). Alternatively you can use granulated sugar or purchase Sucralose from a supermarket (which is an artificial non fermentable sweetener but it must be Sucralose).
Some people like to keep the cider as natural as possible so don't like to add Stabiliser, Campdens and finings but from our experiences this will help protect the cider from oxidising and prevent any refermenting. It will also allow you to add sugar to sweeten. If you don't want to add the Stabiliser, Campden, and finings then should you wish to sweeten the cider which is most likely, then we would suggest you should use our Acesulphame K sweetener (as these are non fermentable sweeteners). Alternatively you can purchase Sucralose from a supermarket (which is an artificial non fermentable sweetener but it must be Sucralose).
For Sparkling Cider: After Fermentation
We would recommend that you siphon the cider into a clean, sterilised container. You can now add any necessary adjustments like extra acid or sweetener. Use malic acid to increase the acidity (will give the cider a sharper taste), and use Acesulphame K sweetener, as this is non fermentable. Alternatively you can purchase sucralose from supermarkets but only buy this brand. Don't add more sugar as this will ferment.
Once you are happy with the taste you may bottle your cider. If this is a short term (say you are keeping this 4-6 weeks) then clear PET plastic bottles (the type lemonade, coke etc comes in) are fine. If it's more than this then use green or brown PET bottles, beer bottles or grolsch style bottles. This is essential as the green/brown lining prevents the transmission of UV light which will ruin your cider over time.
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
Nearly all commercial ciders are fermented using additional sugar which gives it a sweet taste when drunk. The chances are you cider will be very dry (and can seem undrinkable) unless you add sweeteners we recommend. This is quite natural. When you open the bottles you will need to poor the cider carefully so as not to disturb the sediment which will be thrown.
Enjoy your cider!
