CLASIFICATION

According to Alcohol Range:

Low-alcohol




Strength must not exceed 1.2% ABV
fermentation is stopped
by filtration and cooling
high residual sugar and an
apple juice character.
High-alcohol




From 6% to less than 8.5% ABV
Traditional English cider made
from bittersweet fruit
mouth-drying astringency and complex
old juice or matured cider character.
Ciders can be also classified:
according to their sugar concentration (dry and
semi-dry ; semi-sweet and sweet )

according to the sweetening method and caloric
concentration (regular, light,sugarfree)

according to their aromatic ingredients
(apple, pear, other flavours)




Basics
Steps in
Cider
Making
1
Harvest
2
Sweating
3
Washing
4
Grinding
5
Pressing



Basics
Steps 2
6
Blending
7

Fermentation
8

Racking off
9
Filtering
10
Bottilng and Storage
THE HARVEST
This step involves the harvest of the prime material
that makes a good cider: ripe apples of several
varieties to make a balanced cider blend.
SWEATING
Apples should be stored on a concrete or wooden
platform about a week to ten days until a good firm
squeeze leaves finger impressions on the fruit signals
that they are ready for grinding.
WASHING






The purpose of washing
is to remove leaves,
twigs, harmful bacteria, insects,
and any spray residues. .


GRINDING






In order to extract the maximum
amount of juice the fruit should
be ground or milled to a fine pulp.


Apples may be ground whole,
including cores and skin
PRESSING
As pressure is applied, the juice flows out.
The time of pressing is about half an hour or
overnight if one uses a home press.
Clean collecting vessels made of plastic or stainless
steel are recommended to avoid off-flavors and colors.
The juice should not to be exposed to air or insects
but funnel into fermentation containers as soon as the
pressing is over.
BLENDING
A well-balanced cider is a cider that includes different
varieties of apples

Juice type Percent of Juice
Total
Neutral base 30-60
Tart 10-20
Aromatic 10-20
Astringent 5-20
FERMENTATION
Two stages:
1
The yeast flora are
feed by the
natural hexose
sugars and the
products of
fermentation are:
alcohol and carbon
dioxide (CO2).

2
The lactic acid
bacteria
ferment the
natural malic
acid found in
apples into
CO2 and
lactic acid.

In terms of chemical reactions, 3 step process:
1
Glucose and
fructose (six
carbon molecules)
are beaked down
into
phosphoglyceralde
hyde (three carbon
molecule) by
phosphorylation
2
Phosphoglycerald
e yde,is
transformed
into carbon
acetaldehyde
and carbon
dioxide by
decarboxylati
on
3
Acetaldehyde is
reduced to ethyl
alcohol as an end
product
RACKING OFF
Using a clean plastic tube the cider is drained off into
the second fermenting tank or directly into bottles.
The preferementation readings should be compared
with these acid and alcohol levels.
FILTERING (A) OR FINING (B)

This step makes a cider crystal clear. It can be done by:




A) Using a closed filter system
avoiding exposing the cider to air

B) Mixing gelatin, bentonite, and
pectic enzyme into the cider.

BOTTLING AND STORAGE

d
Bottling
Use sterile bottles for cider
Storage
The bottles should be kept in a cool, dark
storage place for several months for flavor
development
History of hard cider in the U.S
Widely consumed in the 18
th
and 19
th
centuries
Beer take over
German immigrant
cheaper
easier
faster

U.S Maker
Re-introduced in the 90s
Rapid growth in 10 years
1.6 millions (1995)
2.7 millions (1997)
Beer maker (0.2%) 55 million cases
Hard cider industry expect rapid growth

Hard cider industry structure in
the U.S
Sam Adams (Boston beer company)
Cider Jacks (American Hard cider company)
Woodchuck Cider (Green mountain cidery)
Mathew Clark (Canandaigua Brauds)
Global Hard Cider Industry
Similarly to the U.S cider consumption declined
Cider made a come back
main focus: -England
-Normandy, France
-northern Spain
Tourist attraction Routes des cidres
Bulmers dominant player in the global cider maker
50% marker in U.K (strongbow) expand globally
North America, Europe, Asia and Australia
Competitive Analysis of the hard
cider industry
Potential entrants: threat of new entrants
Buyers: bargaining power
Substitutes: beers, wine, alcohol
Suppliers: bargaining power
Industry competitors: increasing competition
high
high
high
high
low
Industry
Competition
Suppliers Buyers
Potential entrants Substitutes
Summary
Poised within the market for
continual growth
Follows the foot steps of
microbrewed beers
Uniqueness
Attracts female consumers
Routes des cidres offers
smaller cideries in Europe
Microbrews limitation
Entering of large breweries
companies
Lack of image
Lack of organization
Lack of legislative issues

Strengths
Weakness