Science of Cider - Alcoholic Fermentation

Summary

In this video, the host walks viewers through the process of brewing hard cider from scratch, starting with freshly pressed sweet apple cider and adding sugar, yeast, and yeast nutrients to kickstart fermentation. The video delves into the science behind alcohol production, including the role of yeast and fermentation, and how different sugars and yeast types affect the final product. It also covers carbonation techniques and explains how to create a sparkling cider. With a fun blend of practical brewing tips and scientific insights, this tutorial offers both beginners and enthusiasts valuable knowledge on making their own homemade cider.

Takeaways

• 😀 Yeast plays a crucial role in turning sweet cider into alcohol through fermentation.
• 🍏 The base ingredient for brewing cider is fresh, sweet apple cider (without alcohol).
• 🧪 The process of brewing involves adding sugar, yeast, and yeast nutrients to jumpstart fermentation.
• 🍬 Brown sugar is commonly used to add glucose for yeast to feed on, contributing to alcohol production.
• ⚡ Higher sugar concentrations can result in higher alcohol content, but may affect the flavor negatively.
• 🧑‍🔬 Different yeast varieties and sugar types (like lactose) can alter the flavor and alcohol content of the cider.
• 💨 During fermentation, yeast breaks down sugars into alcohol (ethanol) and carbon dioxide.
• 🍷 Alcoholic fermentation can be influenced by the type of yeast used, such as champagne yeast for a dry cider.
• ⚙️ After primary fermentation, cider can be carbonated by adding fermentable sugars like corn sugar to create sparkling cider.
• 🥂 Bottling cider after fermentation traps carbon dioxide inside, which carbonates the drink for a fizzy finish.
• 🎬 The brewing process is a mix of experimentation and science, with some variations in the flavor and strength of each batch.

Q & A

What is the difference between sweet cider and hard cider?

Sweet cider is simply fresh apple juice with no alcohol, whereas hard cider is fermented cider that contains alcohol.

Why is brown sugar used in making hard cider?

Brown sugar is used because it provides a bit of flavor and acts as a source of glucose, which is essential for yeast fermentation to produce alcohol.

How does the sugar content affect the alcohol level in the cider?

The more sugar you add, the higher the potential alcohol content. However, adding too much sugar can lead to a high alcohol content, which might make the taste unpleasant.

Why is yeast nutrient added during the cider brewing process?

Yeast nutrient is added to give the yeast an initial boost, helping it grow and start fermentation efficiently.

What role does yeast play in making cider?

Yeast converts the sugars in the cider into alcohol and carbon dioxide through a process called alcoholic fermentation.

What is the significance of using different types of yeast in cider-making?

Different yeast strains can produce varying flavors, alcohol content, and aromas. For instance, using champagne yeast results in a dry cider, while other strains may introduce more fruity or yeasty flavors.

What happens if you use non-fermentable sugar like lactose in cider?

Non-fermentable sugars like lactose can sweeten the cider without being converted into alcohol, allowing for a sweeter taste without increasing alcohol content.

How do you carbonate cider after fermentation?

To carbonate cider, you transfer it to bottles, add a small amount of fermentable sugar (like corn sugar or white sugar), and seal the bottles. The yeast will consume the sugar and produce carbon dioxide, which carbonates the cider.

What causes the sulfur smell in cider brewed with certain yeasts?

Some cider yeasts, particularly those designed for brewing specific styles, can produce a sulfur-like smell during fermentation, which can be unpleasant.

How long does it take for cider to finish fermenting and be ready for bottling?

Typically, fermentation takes about 2-3 weeks, and once bubbling stops, you can transfer the cider to bottles. The second fermentation in the bottle will take a few more weeks to fully carbonate the cider.