Preservation of Pear Juice and the uses of Malic/Citric acid

Preservation of Pear Juice & the uses of Malic/Citric Acid

 

We have had many enquiries about the preservation of Pear juice, which when pressed has a low acidity level and therefore can readily spoil.  So, we sought the advice of a microbiologist who formerly worked at the Long Ashton Apple Research Station.

Instructions for adding Malic/Citric Acid to Pear Juice

 

1. Press the Pears
2. Test the pH level (we sell pH meters/pH indicator strips, and the necessary buffer solutions) – the ideal reading should be less than or equal to 3.6
3. Test the acidity level (g/L) using the Aciquick test – the ideal reading should be 4g/L or just over
4. If the pH level isn’t low enough and you find that you have low acid, calculate how much acid (citric & malic) you need to add to your batch of juice to increase the acid level to 4g/L. For example, you have presses 100 litres of juice and the pH level isn’t low enough and the acid level is a low 1g/L. Subtract the actual acid level from the ideal acid level to calculate the amount of acid (malic & citric) you need to add per litre of juice: 4-1=3g/L of acid to add. Multiply the amount of juice that you pressed (litres) by the g/L of acid you need to add: 100x3=300g of acid (50/50 mix of malic and citric = 150g of malic and 150g citric). It is important to mix the malic and citric acid together in a little warm water until it dissolves, then add to the juice and stir thoroughly.
5. Now test the pH level again to check that it is the ideal level*. If the pH still isn’t low enough, repeat step 4 by adding more malic and citric acid.
6. This can then be pasteurised at the same temperature and time as is recommended for apple juice; i.e. 75° C for 20 minutes.

 

(*) It is interesting to note that there is no direct relationship between the pH and the acidity of juice, therefore, the above instructions must be conducted with a certain amount of trial and error.

 

Citric Acid can also be used in the making of Elderflower Cordial and to raise the acidity level of other low acid fruits e.g. in Strawberry Juice & Jam making, with Bilberries/Blueberries etc

How to know if your Cider has gone Bad

How to know if your Cider has gone Bad

Occasionally when making cider from home, things can go wrong and the finished product can end up bad. It’s inevitable that there will be occasions when things don’t go to plan, so we’ve put together the signs you should look out for.

Slimy Pulp

You’re unlikely to experience slimy pulp if you use genuine cider apples and don’t keep them stored too long. If you use dessert apples, there is a tendency for pectin to leach out the cells of the apples and be partially broken down by the natural fruit enzymes. This results in a layer of slimy pulp which will clog up press cloths and make it extremely difficult for the juice to soak through. Using a mixture of different apples will help to offset the poorer characteristics of the dessert fruit.

Fermentation & Storage Issues

It’s unlikely for problems to arise in a good and active fermentation. For those that prefer a slow fermentation or early storage, there are three problems that could arise.

Film yeasts contaminate slow and unsulphured fermentation, as well as cider that has been stored in a way so that air cannot get in. The organisms present here are on the fruit, and they thrive in aerobic conditions. This means they can appear on top of the liquid and will begin to break down the alcohol. You should notice its presence, but you’ll be able to detect it by a strong smell of ethyl and amyl acetates. These compounds are important attributes to the flavour of cider, however, when it becomes noticeable, you have a problem.

The yeast itself will form a powdery film on the surface of the cider which will slowly break up into small, white bits and drop to the bottom. Equipment, where infection has occurred should be sterilised before reusing.

Cider Sickness

Cider sickness is a disorder that is caused by a bacterium known as Zymomonas. This bacteria ferments sugars in the same way as yeasts, but it also produces many acetaldehydes which can be detected by its smell- similar to lemon and banana skins. Acetaldehyde also combines with the tannin present in cider and gives off a milky haze, turning the cider thin and bland. This problem only affects sweeter ciders or those with residual sugar. The recommended treatment for cider treatment is to raise acidity to 0.5% and to add an active fermenting yeast.

Again, all equipment that has been affected by cider sickness should be fully sterilised before reusing.

Haziness

A cider can be unaffected by haze in small amounts. Microbial hazes are often caused by spoilage yeasts or heavy infestations of bacteria, including a slow-growing yeast that forms clumps in unsweetened cider at the bottom of its bottles. Though it doesn’t affect the flavour much, microbial problems should be avoided. The only reliable to tell if a hazy cider is microbial in origin is via a microscope. As this is impractical for the domestic cidermaker, it’s best to go with your instincts and to be safe.

The best way to ensure your cider doesn’t spoil is to use products that are designed especially for the practice. Here at Vigo Presses, we have a range of kits available that can help you create your ideal cider. For more information, you can get in touch with the team by calling us on 01404 890093 or via our contact page.

Do it yourself Cider Making

Do It Yourself- Cider Making

 

If you’re interested in creating your own delicious cider but don’t want to pay out for all the apparatus, there are ways to do so with minimal equipment, and the results are just as delicious! We’ve put together a quick and easy guide to help you make DIY cider- no expensive press needed.

Here’s what you’ll need:

-          Fruit (for this purpose, we’ll use apples for a traditional cider flavour)

-          Juicer (This one is inexpensive and works well!)

-          Sieves/Muslin Cloth

-          Funnels

-          Tubing

-          Demijohn & airlock

-          Campden Tablets (or similar)

-          Yeast

-          Bottles

-          Hydrometer (Cheap and effective- buy here!)

Step 1 – Prepare the Fruit

Chop down the apples to a size that is appropriate for your juicer, remembering to disregard any bad or bruised flesh. Pass through your juicer and use a fine sieve to remove any lumps, letting the juice drip through into a jug. It will separate (sediment at the bottom, juice in the middle and foam on top), so pour it through a muslin cloth into another jug or bowl to get the juice.

Step 2 – Begin Fermenting

Pour your juice into a demijohn that has been thoroughly cleaned with a campden tablet or similar to ensure it is free of germs and contaminants. Crush another campden tablet into the juice to kill natural yeast and add your own yeast after a day of fermenting.

To add the yeast, remove some juice and warm it in a microwave. Pour in yeast and stir, following the directions and then return it to the demijohn. Using your hydrometer, test the gravity of the juice. You’re going to want the hydrometer to read around 1.055.

Attach the airlock to the demijohn and leave it to brew. It will begin to brew within a day, and the juice will form a type of foam. Any air bubbles will escape through the airlock so don’t worry about those.

Step 3 – Fermenting Ends

If you weren’t already aware, creating DIY cider is a lengthy process! After around two weeks of fermenting, the bubbling will stop, though this varies depending on both yeast and temperature. At this point, the yeast will have used up all sugar available to turn it to alcohol. Add another crushed campden tablet to kill any yeast- you should notice the mixture beginning to clear.

Step 4 – Bottling

Your cider is now ready to be bottled. Before putting the cider into bottles, clean them with a campden tablet as you did with the demijohn in step 2. Using syphon tubing is a good approach for transferring cider from the demijohn into bottles.

Once bottles are full, you have a chance to taste the cider and see if it is just right or too dry. Adding artificial sugar to the bottles can help to improve sweetness. Don’t worry- it will not be affected by the remaining yeast as it is artificial.

Cider should be kept in the fridge and is best served chilled and should be consumed within two weeks, though it can be frozen and last up to a year.

Here at Vigo Presses, we have all the necessary equipment to create the perfect cider, apple juice, cordials and more. If you would like more information on cider making or some help picking the right equipment for you, get in touch with a member of the team by visiting our contact page or give us a call on 01404 890093.

What is a Hydrometer used for and do I need one?

What is a Hydrometer used for and do I need one?

A hydrometer is a simple device that largely resembles a thermometer. It is used to measure the specific gravity of liquids, most often beer or wine, and therefore shows you the degree to which the yeast is turning sugar into alcohol. Hydrometers are usually made of glass and consist of a cylindrical stem and bulb weighted with mercury or lead to ensure it floats upright.

At the fermentation stage, the hydrometer becomes particularly important. It’s the device that will give you an insight into how well the fermentation process is coming along, and whether your beer or wine is ready. A hydrometer can also alert you of any potential issues that arise, allowing you to make any adjustments if need be. It could be the difference between a spoilt and delicious brew.

Using a hydrometer is an easy, four-step process.

1. Take a sample and insert the hydrometer

Once the liquid has cooled and prior to pitching yeast, you’ll need to take your first measurement. The reading you get is referred to as the OG, or original gravity.

To obtain the OG, retrieve a sample of the liquid and transfer it to a testing jar or cylinder. The testing container needs to have enough of the liquid in it to support the hydrometer. Place the hydrometer in the liquid and allow it to settle. Wait until all air has escaped the liquid or gravitated upward. It is recommended to centre your hydrometer and position it vertically to get an accurate reading.

2. Obtain OG Reading

The increments of your hydrometer are there to show you specific gravity points. The gravity reading depends on where the liquid reaches; this is where it should occur. Record the number that is being crossed by the liquid.

3. Calculate with Temperature

Hydrometer readings are stated assuming a standard temperature of 15 degrees Celsius. Knowing the temperature of your liquid is crucial for an accurate reading. There are many online tutorials, tables and graphs to help you calculate the gravity reading, like this one here.

4. Repeat process

Once the fermentation process is complete, take another gravity reading. This will be the final gravity reading, which is also known as FG. Don’t test your brew too often as you are exposing your beer or wine to harmful bacteria and air, which can lead to a spoilt batch.

We have some inexpensive hydrometers for sale over on our website that are perfect for use with beer, wine and cider, helping you to create the perfect batch. If you would like some help with your hydrometer or are looking to find more information, don’t hesitate to get in touch with a member of the Vigo Presses team by visiting our contact page or calling us on 01404 890 093.

What Fruits can I use for Cider making?

     

 

 

What Fruits can I use for Cider making?

Different flavours of cider can be made from near enough any type of fruit, from berry to elderflower. However, apples are the traditional fruit used to make cider and are used to make the main base of the beverage. The flavourings of other fruits can be added to adjust the flavour accordingly.

Getting the balance right

If you want to stick to traditional cider, the variety of apples to choose from allows you to change the overall taste by mixing the different types. The key is to have the perfect balance of acidity, sweetness and slight bitterness. Different mixes of apples are going to give different flavoured ciders, take note of the proportions you are using as there is no way of knowing the outcome in advance- this will help you to adjust your recipe for the future.

Pear Cider (Perry)

Perry is the equivalent of apple cider. Replace the apples with the same weight of pears. Ripe pears are much easier to pulp than apples. Perry differs from apple cider in its taste, it tends to be more delicate than apple cider and sweeter, some people comment that it has a citrus and tropical fruit flavour.

Berry Cider

If you want to venture outside of traditional cider adding different fruits can be a great way to customise the taste to your preferences. Berries are a popular choice, adding strawberries with a squeeze of lime is said to be the perfect addition for a Summer BBQ. To do this, add the strawberries whole into the fermenter along with the apples. If you want to add lime as well, peel them and cut into quarters, add these too then finish like you would normal cider.

Elderflower Cider

Another combination that is popular is elderflower. Adding an elderflower flavour gives it a lemony and fresh aroma.

When making cider, any fruit can be added to the apples or pears to change the finished taste. It’s all about testing and changing the proportions in order to find the right mixture for you. Something to note though is adding sweetness to your drink can make it more alcoholic. Fruits with more natural sugar will contribute to this. Making cider is a lengthy process that takes time and patience at Vigo Presses we offer a range of products designed to help you make your perfect cider. We’d love to see your fruity ciders, tweet us a photo @VigoPresses or tag us in your Facebook photos. www.vigopresses.co.uk

Top 10 Tips for Cider Making

Top 10 Tips for Cider Making
       

The popularity of craft cider is fast gaining popularity around the world just as craft beer exploded in the late 90s. One difference between the two is that just like wine, cider is made seasonally with the main ingredient being apples. Apples tend to bloom in the spring, so take advantage of the surplus of apples that are available and make some cider to sip throughout the rest of the year. If you are wanting to make homemade cider we have put together a few tips to help you with the process.

1. Gather Ingredients
Don’t be afraid of ugly fruit! To make cider the fruit doesn’t have to be perfect, as long as the fruit is firm and solid they will be good for cider. We recommend that you shouldn’t use fruit that has spent time on the ground. This is because spoilage bacteria on the ground can impact the cider. Large soft brown areas of rot is something you want to avoid. Check out our list of extended ingredients.

2. Creating a Good Blend
One single type of apple doesn’t usually have all the qualities that you want in your final cider. Try to choose a mix of apples that are sweet, tart and aromatic. Most apples that are mainly used for cider are not recommended for eating, this being said why not add some crab apples to your blend, this will add some interesting flavour to your final produce.

3. Crushing Apples
Apples must be crushed to give a grated consistency before pressing. Apples can be crushed simply by pounding them with a bucket and a clean length of timber, note- this is a vigorous process. So freezing them beforehand will make this lot easier. Do not opt for a food processor as they will produce too finer a puree for pressing.

4. Pressing
Whether you are using a sophisticated fruit press or simply old boards and heavy weights it’s entirely up to you. The key is the more pressure you can apply, the more cider you will get. The basic technique is to wrap some pomace in a muslin cloth and squeeze the cloth until all the juice runs out and is collected. The juice will naturally be cloudy and contain small particles of suspended apple solid- don’t worry, this will add to the flavour and texture of the finished product.

5. Temperature
If the weather is cold, which is more than likely living in England, move the juice to a warmer place. Temperature shouldn’t be below 10 degrees, and shouldn’t rise above 20 degrees. Ideally your cider should be kept at 15 degrees for a smooth fermentation and to retain fruity flavours.
6. Fermentation
Be aware that there is most likely to be a fairly vigorous foaming start to the fermentation process- be careful, this can lift the lid. If the fermenter is indoors, place it on newspaper.

7. When does fermentation stop?
In making sure fermentation has stopped you should observe the airlock. If the bubbles have stopped passing through the airlock, your cider may have finished fermenting. To double check use a hydrometer to measure the Specific Gravity – if 1.000 or below the fermentation will have finished. Please note that after it has finished fermenting it will usually settle out reasonably clear- move to a cold place can help move this along.

8. Be Patient
If your cider doesn’t seem to be fermenting, just wait. If you are relying on the wild yeasts which naturally occur in apples, it may take one or two weeks for the fermentation to get underway. If there is still no fermentation after 2 weeks add a cultured yeast (Vigo cider yeast). If this doesn’t kick start it then you may have to add yeast nutrients which will revert it back into a healthy growth.

9. Adding Sugar
If you are finding the taste of your cider too bitter. Sugar can be added. Dissolve it in hot water to make a concentrated syrup. You can either add the sugar at the time of consumption, or else pasteurise the sweetened cider for long term storage, otherwise it will re-ferment.

10. Storing Cider
You can store cider in glass bottles, but first ensure that they are really clean. Bottles can be sterilised by heating in a warm oven – around 80 degrees. Cool them with the caps on before filling with dry cider that will not be pasteurised. An important thing to remember is air must be excluded at all times to prevent spoilage.

We’d love to hear how you got on with making your own cider! Have any other tips you’d like to share with us? Tweet us @VigoPresses to let us know! Use these tips with our step-by-step guide but if you’d like to learn the step by step process from a member of the team, we can help you. You can get in touch by visiting out contact page or by giving us a call on 01404 890093.

   

A History of Cider Making

A History of Cider Making

Cider making has been popular in the UK for centuries – and for good reason! Join us as we explore the fascinating history of cider making…

The Origins of Cider

The first apple trees are thought to have grown near the River Nile in Egypt, all the way back in 1300 BC. However, it’s difficult to pinpoint when cider making started in the UK. After the arrival of the Romans in 55BC, apple orchards started to be cultivated and it was around this time that Kentish villages started drinking an apple beverage that had a strong resemblance to cider.

Cider Making in Monasteries

Following the return of Christianity to England in AD 597, monasteries starting keeping orchards and vineyards, producing cider both to sell and to drink. Despite numerous Viking attacks during this time, most monasteries survived and their orchards lived on. One of the most famous cider producing monasteries was at Ely in Cambridgeshire, along with Christ Church monastery in Canterbury which was known for growing eating apples as well as crops for cider making.   

Norman influence on Cider Making

Historians used to claim that it was the Normans who brought cider to England in 1066, but many now believe that it was being made long before this.

What can be said of the Normans, though, is that their organisation skills had a huge effect on cider making. Rather than using trees that were already available, the Normans grew new trees, with new orchards featuring apples more suited to cider making.

By 1300, England’s southern counties were full of cider producers, and orchards started springing up across the country – even as far north as Yorkshire. Cider making became so popular that by the 1400s it was normal for farms to pay their labourers with the drink!

19^th Century Decline

Cider making had seen a surge in popularity in the 17^th and 18^th centuries, but by the 1800s fewer people were drinking cider and there was a decline in production.

There was also a large campaign to see the eradication of alcoholic drinks as payment, and in 1887 the Trunk Act made this illegal.

Modern Cider Making

Luckily, more and more people started drinking cider again in the 20^th Century, bringing a “cider revival” in England. So popular was the drink that it started being mass-produced in factories to meet the high demand.

Despite its large commercial success, traditional producers resumed cider making, meaning that for cider lovers today, there is a wide range of high-quality varieties to choose from.

So, there you have it – a short history of cider making in the UK. If you’ve found this interesting, perhaps you feel inspired to start making cider for yourself! Just get in touch with us here at Vigo Presses to find out more.