Making your own apple cider is quite doable with the right preparation and a few basic tools. From selecting the apples to pressing and fermenting them, all the way through to clarifying and bottling, we’ll show you step by step how to go about making it.
Note: The target values listed are practical guidelines. They may vary depending on the apple variety, the desired style of cider, and the yeast used. For enzymes, yeast nutrients, fining agents, and other additives, always follow the respective manufacturer’s instructions.
1. Prepare the Apples
To make good apple cider, it all starts with choosing the right fruit. Use healthy, ripe apples and carefully remove any rotten or moldy spots. Then, thoroughly wash and chop the apples so they’re ready for further processing.
2. Break Down the Pectin - Optional
A pectin treatment can be performed before pressing. Suitable products include, for example, Pectin-Ex 100 (Item No. 134469), Pectinase (Item No. 133255), or Liquid Pectinase (Item No. 123584).
Select one of the suitable products and measure it out according to the manufacturer’s instructions. The various products should not be combined with one another without careful consideration.
3. Extracting Juice
Now the prepared apples are pressed to extract the juice. Coarse particles can be filtered out using, for example, the 27 cm filter basket (Item No. 78581).
4. Measure the acidity
In the next step, the titratable acidity of the extracted apple juice is determined. Blue vitriol 2/15N (Item No. 126693) can be used for this purpose.
A guideline value here is approximately 5–7 g/l.
5. Adjust the acidity as needed
If the acidity level is not within the desired range, an adjustment can be made. Depending on the actual adjustment needed, Biogen M (Item No. 79513) or citric acid (Item No. 134666) can be used.
After making the adjustment, the acidity should be measured again. A guideline value here is also approximately 5–7 g/l.
6. Selecting the Right Yeast
For a simple apple cider, for example, WF-universal in the 100-g package (Item No. 79510) or 500-g package (Item No. 112495) is suitable.
Alternatively, depending on the desired result, you can also use Bouquet (Item No. 79514), WF-rouge (Item No. 79511), or dry pure culture yeast (Item No. 134468).
7. Add yeast nutrient
In addition to the yeast, a suitable yeast nutrient can be used. Options include, for example:
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Anchor Nourish (Item No. 134466)
Yeast Food (Item No. 79516)
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Yeast Nutrient Salt (Item No. 134467)
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Opti Fruit Plus (Item No. 134465)
The same rule applies here: Choose a suitable nutrient and do not automatically combine multiple products. Follow the manufacturer’s dosage instructions.
8. Start Fermentation
Now add the selected yeast and fit the fermentation vessel with a suitable airlock, such as the 9.5 mm airlock (Item No. 31733).
The guideline temperature for fermentation is approximately 15–20 °C. However, the temperature range specified for the yeast being used is the decisive factor.
9. Monitor fermentation
During fermentation, the temperature and the fermentation process should be checked regularly. Open the fermentation vessel as little as possible.
During this phase as well, a temperature of about 15–20 °C serves as a guideline, provided it falls within the temperature range specified for the yeast being used.
10. Controlling Foam Formation - Optional
If excessive foam forms during fermentation, an anti-foam agent (Item No. 56938) can be used as needed. Apply and dose according to the manufacturer’s instructions.
11. Determining the End of Fermentation
To determine whether fermentation is complete, perform an appropriate specific gravity measurement. Two consecutive identical readings are a practical indication that fermentation has ended.
For dry must, the density is often close to 1.000 or 0 °Oe.
12. Separate the must from the yeast sediment
Once fermentation is complete, carefully separate the clearer must from the sediment or coarse yeast sediment. Avoid unnecessary contact with air as much as possible during this process.
13. Clarify the must if necessary
If the must is not yet clear enough, additional clarification can be performed. The instructions recommend, for example, calcium bentonite (Item No. 79521), silica sol (Item No. 79520), special gelatin (Item No. 79518), or KonGelial pectin (Item No. 134470/134471).
Select the method that best suits the desired result. The goal is to achieve a visually clear must or the level of clarity you desire.
14. Optional Must Filtration
After sufficient clarification, the must can be further filtered if necessary. For this purpose, you can use, for example, the filter basket (Item No. 78581) or suitable filter flakes (Item No. 130969).
After filtering, there should be no visible suspended solids remaining.
15. Perform a final check
Check the taste of the must. A guideline value of about 5–7 g/l applies to the acidity.
16. Sterilize the must if necessary
If stabilization is planned, potassium disulfite (Item No. 133256) can be used as part of a suitable stabilization plan.
17. Bottling and Storage
Finally, the bottles are thoroughly cleaned, the finished apple cider is bottled, and the bottles are securely sealed. The cider can then be stored appropriately. This process is also listed as the final step in the abridged version of the document.
Here you'll find a list of all the products
This active dry yeast in a 100 g pack with alcohol tolerance up to 16.5% vol supports reliable fermentation of fruit mash, fruit wines and mead at fermentation temperatures from 12 to 22 °C. The yeast is suitable for mash, must and juice and enables complete fermentation even at high sugar levels up to 115 °Oe. Benefits & Functions • 100 g pack for dosing larger quantities of mash, must or juice • High sugar and alcohol tolerance supports stable fermentation up to 115 °Oe and 16.5% vol • Complex aroma formation improves the sensory profile of fruit wines and mead Frequently Asked Questions What applications is the yeast suitable for? The active dry yeast is suitable for fruit mash, fruit wines, mead as well as must and juice. What dosage is recommended? A dosage of 15 to 25 g per hectolitre of mash, must or juice is recommended. Is the yeast approved for organic applications? The yeast is also approved for EU organic production.
Content: 0.1 kg (€299.50 / 1 kg)
Potassium disulfite (E224) – Highly pure sulfiting agent for wine & must.Potassium disulfite is the standard agent for safe sulfiting of mash, must, and wine. It reliably protects your harvest from oxidation and suppresses unwanted microorganisms and wild yeasts.Effects and Benefits:Antioxidant: Preserves the fresh aromas and natural color of the wine.Antimicrobial: Prevents faulty fermentations and stabilizes the final product.Precise Dosage: Easy handling due to powdered form.Application & Dosage:Standard dosage: 10 g/hl (per 100 liters).Effect: Adding 10 g per 100 liters releases about 50 mg/l of free sulfur dioxide.Potassium Disulfite E224 for food (restricted use)Approved for sulfiting must, mash, and wine after pressing.
Pektin KonGelial is a light beige, fine powder based on native apple pectin with calcium citrate for the production of acid-stable and pasteurizable gels. The food-grade additive E 440(i) + E 333(iii) is suitable for increasing the viscosity of liquids as well as for reduced-calorie and alternatively sweetened fruit preparations. The pectin is industrially extracted from apple pomace. Pektin KonGelial contains native apple pectin, calcium citrate and sucrose. Benefits & Functions • Acid-stable gel formation enables firm and pasteurizable gels after hot dissolution • Viscosity enhancement improves consistency and texture of liquid foods • Suitable for reduced-sugar recipes supports gel formation in alternatively sweetened fruit preparations Frequently Asked Questions What is Pektin KonGelial used for? The product is suitable for gelling fruit preparations and increasing the viscosity of liquids. What ingredients does Pektin KonGelial contain? It contains native apple pectin, calcium citrate and sucrose. Where does the pectin originate from? The apple pectin is industrially obtained from apple pomace.
Loose, asbestos-free cellulose-based flocculant for filtering schnapps with funnel filters. Safe for food production. Pack size: 500 g.Application: Stir the required amount of flakes (2-5 g/l) into part of the brandy, allow to swell for approx. 1 hour, then mix into the total quantity and filter the spirits.
Content: 0.5 kg (€39.90 / 1 kg)
This yeast nutrient preparation Anchor Nourish provides targeted nutrient supply for fermenting yeast in grape must and mash. The combination of readily available nitrogen, phosphorus, vitamins and trace elements supports stable fermentation management, improves yeast vitality and reduces fermentation issues. The product promotes complete and consistent fermentation even in high-sugar musts and honey wine fermentations. Advantages & Functions • Optimal nutrient supply for fermenting yeast • Promotes stable and complete fermentation • Reduces fermentation faults and off-flavours Frequently Asked Questions What is Anchor Nourish used for? It is used for nutrient supply of yeast in grape must, mash and honey wine fermentations. What is the recommended dosage? The recommended dosage is 30–50 g per hL grape must or mash. What is the effect on fermentation? It supports stable fermentation, higher yeast vitality and complete fermentation.
Content: 0.1 kg (€129.90 / 1 kg)
Blue lye for the determination of total acidity in beverages
Content: 0.1 l (€79.50 / 1 l)
Yeast specially selected for the fermentation of red wine mashes and musts with rapid fermentation capacity - good expression of the typical character of the variety - high alcohol tolerance - low formation of fermentation by-products.Dosage:Red wine mashes: ~ ~ ~ ~ ~ 10 - 20 g/hlRed wine must: ~ ~ ~ ~ ~ ~ ~ ~ ~ 10 - 15 g/hl
Content: 0.1 kg (€169.50 / 1 kg)
For clarifying and removing protein from wine and other drinks. Makes filtration easier.Dosage: 50-300 g/hlApplication: Sprinkle the required amount directly into the drink or stir into 3-5 times the amount of water and let it swell and settle for 6-12 hours. Drain off any excess water and stir the bentonite slurry into the drink. Check for a clean smell before adding.
This anti-gelling agent in a 10 g pack with pectin-degrading enzymes supports the liquefaction of fruit and grape mash to improve juice yield and clarification performance. PECTIN-EX 100 specifically breaks down pectin, facilitates pressing and accelerates juice flow during mash, juice and wine processing. Benefits & Functions • Pectin degradation through enzyme activity improves the liquefaction of fruit and grape mash • Optimized juice flow facilitates pressing and increases juice yield • Supports clarification improves the clarity of juice and wine during processing Frequently Asked Questions What applications is PECTIN-EX 100 suitable for? The enzyme preparation is suitable for fruit and grape mash as well as juice and wine production. What dosage is recommended? A dosage of 3 g/hL for juice and 6 g/hL for mash is recommended. How is PECTIN-EX 100 supplied? The product is supplied in a 10 g pack.
Pectinase / Anti-Gelling Agent – Natural & EfficientNatural enzyme preparation for optimal liquefaction of fruit mashes. It prevents the must from gelling, increases juice yield during pressing, and ensures a faster, clear juice structure. Ideal for producing fruit juices with strong color and aroma.Usage: For mash liquefaction and juice clarification.Property: Non-GMO, suitable for organic use.Dosage: 10 g / hl.
This yeast nutrient E 517 (ammonium sulfate) is used as a yeast nutrient to supply fermenting yeast with readily available nitrogen and to prevent stuck fermentations. The product compensates nutrient deficiencies during fermentation and supports a stable and complete fermentation of the fermenting material. It helps to avoid fermentation issues and improves fermentation performance through controlled nitrogen supply. Advantages & Functions • Provides readily available nitrogen for yeast • Prevents stuck fermentation through nutrient balance • Supports stable and complete fermentation processes Frequently Asked Questions What is yeast nutrient E 517 used for? It is used to supply yeast with nitrogen and prevent stuck fermentation. How is the dosage applied? The dosage is 20–50 g per hL fermenting material, split on day 3 and day 7 of fermentation. What is the effect on fermentation? It improves yeast vitality and supports a consistent and complete fermentation.
Content: 0.02 kg (€275.00 / 1 kg)
This citric acid is used to prevent metal haze during grape wine production and for acidification of fruit and honey wines. It is applied in beverage processing for targeted acid adjustment and influences sensory properties through acidification. It is used within defined processing steps in wine and beverage production. Benefits & Functions • Prevention of metal haze – reduces unwanted precipitation – improves process stability • Acidification of beverages – adjustment of acid profile – controlled process handling • Use in wine production – flexible application – for fruit and honey wines Frequently Asked Questions What is citric acid used for in wine production? For acidification of fruit and honey wines and prevention of metal haze in grape wine production. What is the function regarding metal haze? It helps to prevent or reduce metal haze formation in wine. In which beverages can it be used? In grape wine production as well as fruit and honey wines.
Content: 5 kg (€12.99 / 1 kg)
Highly effective, tasteless and odorless silicone defoamer for use in distilleries. GMO-free. Prevents unwanted foam formation during fermentation and distillation.Dosage: 2-4 ml per hl of mash
Content: 0.5 l (€39.90 / 1 l)
This active dry yeast in 5 g packaging is designed for the fermentation of small batches of must or mash in the range of 25–50 litres. The fermentation-active pure culture yeast supports reliable and complete alcoholic fermentation of fruit mashes and musts and ensures stable fermentation performance even in small-scale applications. Advantages & Functions • Suitable for 25–50 l must or mash • Fermentation-active pure culture yeast for reliable fermentation • Supports complete alcoholic fermentation Frequently Asked Questions What batch size is this yeast suitable for? The yeast is suitable for 25–50 litres of must or mash. What is the yeast used for? It is used for alcoholic fermentation of must and mash. What is the function of the pure culture yeast? It ensures stable and complete fermentation.
For clarifying and tannin fining in wine, juice and other drinks in combination with gelatine.Dosage: 20-50 ml/hl depending on requirements, determine the exact dosage in the preliminary test.
Edible gelatine specially produced for use in drinks, which is characterized by an efficient reduction of tannins and polyphenols and an optimal clarifying effect.Dosage: 5-20 g/hl depending on the turbidity
Content: 0.02 kg (€197.50 / 1 kg)
??Easier squeezing of juices - Pectinase loosens the structure of fruit. Adding pectinase makes it easier to clarify wine later after fermentation has ended.Effective - a pack of 10 ml is enough for approx. 50 kg of fruit. Vial with cap - allows you to store the product and later use the unused residue. Mix the contents of the sachet with 100 ml of water, pour over the fruit according to the instructions on the package, mix and set aside.Instructions for use: ~Pour a small amount of water (1-2 L per 10 kg of fruit) over the chopped fruit (40C for soft fruit and 80C for apples, pears, plums and quinces. ~When the temperature of the fruit mass drops to 40C, add pectinase, crushed in 100 ml of room temperature water. Stir the whole thing thoroughly and leave covered in a cool place for 9 to 15 hours. Then squeeze out the juice. Ingredients: pectolytic enzyme
For home winemaking, ensures safe fermentation and ensures a maltone-free, varietal-typical aroma.Dosage: 15 g/hlApplication: Stir the required amount of pure yeast into lukewarm water, let it stand for 15 minutes and then add it to the must. Then add 15 g of yeast food per 100 l of must.
Content: 0.015 kg (€463.33 / 1 kg)
By lowering the pH value in distillation mash, bacterial infections and the resulting reductions in quality and loss of yield are prevented. The development of the fruit's own bouquet substances is promoted by Biogen M and a pure fermentation is supported. The pH value should be 3.0 - 3.3 after adding the acid.Dosage: 0.3-0.4 l/hl fruit mash, up to 0.8 l/hl for other mash or roots. The amount required depends on the variety, vintage and ripeness of the fruit used. If the mash is to be stored for a longer period of time after fermentation is complete, it is advisable to add moreBiogen M ~after the end of fermentation.
