Making cider is a delightful and rewarding process, but sometimes things can go awry. Here, we'll explore some common cider faults, their causes, and how to prevent them to ensure your cider remains crisp and delicious.

1. Acetification

What it is: Acetification occurs when cider turns vinegary due to the formation of acetic acid. This is often perceived as a sharp, sour taste and a vinegary aroma.

Causes: This fault is typically caused by the presence of Acetobacter bacteria, which thrive in oxygen-rich environments. It can also result from film yeast or Brettanomyces infection.

Prevention: To prevent acetification, ensure your fermentation vessels are sealed properly to minimize oxygen exposure. Regularly check for and eliminate any sources of contamination, such as fruit flies. Using sulphites can also help inhibit bacterial growth

2. Cider Sickness

What it is: Cider sickness, caused by Zymomonas bacteria, results in a cider that smells like green apples or bananas and appears milky

Causes: This fault occurs when Zymomonas bacteria ferment sugars, producing acetaldehyde and other compounds

Prevention: Maintain a clean and sanitised environment. Increase the acidity of your cider to 0.5% and add active fermenting yeast to outcompete the bacteria. Always sterilize equipment thoroughly before reuse.

3. Discolouration

What it is: Discolouration in cider can manifest as a greenish or blackish tint, often accompanied by metallic tastes

Causes: This is usually due to the presence of metallic ions, especially iron or copper, which can leach into the cider from equipment

Prevention: Use equipment made from non-reactive materials like stainless steel. Ensure all equipment is properly cleaned and free from rust or corrosion

4. Film Yeast

What it is: Film yeast forms a powdery film on the surface of the cider, leading to off-flavours and spoilage

Causes: This yeast thrives in aerobic conditions and can contaminate slow or un-sulphured fermentations

Prevention: Keep your fermentation vessels sealed to limit oxygen exposure. Regularly check and clean your equipment to prevent contamination

5. Mousiness

What it is: Mousiness is a fault that imparts a distinctive mouse cage or cracker-like aroma and taste to the cider

Causes: This fault is often caused by lactic acid bacteria under certain conditions

Prevention: Maintain a low pH (below 3.5) and use sulphites to inhibit bacterial growth. Once mousiness is present, it is difficult to remove, so prevention is key

6. Ropiness

What it is: Ropiness makes cider appear oily or slimy due to the production of polysaccharides by lactic acid bacteria

Causes: This fault is caused by certain lactic acid bacteria that produce a slimy glucan

Prevention: Ensure good sanitation practices and monitor the fermentation process closely. Using sulphites can help prevent bacterial growth

7. Sulphur Smells

What it is: Sulphur smells, often described as rotten eggs or burnt matches, can be quite off-putting

Causes: These smells are usually caused by stressed yeast during fermentation

Prevention: Use yeast nutrients to support healthy fermentation and avoid stressing the yeast. If sulphur smells develop, try degassing the cider or using copper to react with the sulphur compounds

By understanding these common faults and their causes, you can take proactive steps to prevent them and ensure your cider remains in perfect condition. We're here to help, call us if you need any help with your cider making. Tel: 01404 890093 or email: sales@vigopresses.co.uk.

Making cider is a rewarding process that combines tradition with a bit of science. One of the most crucial steps in cider making is knowing when your cider is ready for bottling. This involves checking the cider's specific gravity and acidity using equipment like thermometers and hydrometers and pH meters.

Equipment Needed

• Hydrometer: This tool measures the specific gravity of your cider, which indicates the sugar content. By comparing the original gravity (before fermentation) and the final gravity (after fermentation), you can determine the alcohol content and ensure fermentation is complete
• Thermometer: Accurate temperature readings are essential for consistent hydrometer measurements. Most hydrometers are calibrated at 60°F (15.6°C), so it's important to adjust your cider's temperature accordingly
• pH Meter: To measure the acidity of your cider, a pH meter. This helps ensure your cider has the right pH to prevent bacterial infection

Checking Specific Gravity

To check the specific gravity:

• Clean all equipment.
• Fill a test cylinder with a sample of your cider.
• Place the hydrometer into the cider and give it a slight spin.
• Take the reading where the surface of the cider intersects the scale.
• Document the specific gravity reading

The specific gravity should be stable over a few days, indicating that fermentation is complete. Typically, a final gravity reading around 0.998 or lower suggests that your cider is ready for bottling

Measuring Acidity

Acidity can be measured using a pH meter. The ideal pH for cider is between 3.2 and 3.8. Adjusting the acidity can be done by adding malic acid or calcium carbonate, depending on whether you need to increase or decrease the acidity

Common Mistakes to Avoid

• Inconsistent Fermentation Temperature: Maintaining a consistent temperature is crucial. Fluctuations can stress the yeast, leading to off-flavours or stuck fermentation
• Poor Sanitation: Always clean your equipment thoroughly. Contaminants can spoil your cider, causing undesirable flavours and aromas or bacterial infections
• Rushing the Process: Patience is key. Allow fermentation to complete fully before bottling to avoid over-carbonation or exploding bottles
• Incorrect Specific Gravity Readings: Ensure your hydrometer is calibrated and your cider is at the correct temperature for accurate readings
• Ignoring Acidity Levels: Proper acidity balance is essential for a pleasant taste. Regularly check and adjust the pH as needed

Best Practices for Bottling

• Clean Everything: Thoroughly clean and sanitise all bottles, caps, and equipment to prevent contamination
• Use Priming Sugar for Carbonation: If you want carbonated cider, add a precise amount of priming sugar to your cider before bottling. This will create natural carbonation during bottle conditioning
• Avoid Oxygen Exposure: When transferring cider to bottles, minimize splashing to avoid introducing oxygen, which can spoil the cider
• Leave Headspace: Ensure you leave about an inch of headspace in each bottle to allow for expansion and carbonation
• Seal Tightly: Use appropriate caps or crown caps to ensure an airtight seal. This is crucial for maintaining carbonation and preventing spoilage
• Store Properly: Store your bottled cider in a cool, dark place. This helps maintain its quality and allows the flavours to mature

Packaging and Storing Your Cider

Once your cider is ready for bottling, you have several options for packaging and storage:

Glass Bottles: These are the most common and preferred method for storing cider. They provide an airtight seal and do not react with the cider's acidity. You can use capsules, swing-top lids, or corks for sealing.

Bag in Boxes: The bag in box system is the perfect solution to the problem of cider storage and serving. As the cider is drawn from the box via the tap, the bag collapses without letting in any air, keeping the cider fresh to the last drop. Cider (or wine) will remain in good condition for weeks or months and can be drawn off by the glass.

Our bag in boxes are suitable for storing dry or pasteurised cider. Cider can be stored in these containers for up to 24 months. The disposable bag in box has a double skinned inner bag which fits into a strong cardboard box a strong secure solution.

Plastic Jerrycans: Jerry cans are perfect for shorter term storage and dispensing. Ensure your cider is stable before filling otherwise they will expand.

Store your bottled cider in a cool, dark place to maintain its quality. Properly stored cider can last from 1 to 10 years, depending on factors like alcohol content, clarity, and carbonation.

By using the right equipment and methods, avoiding common mistakes, and following best practices for bottling, you can ensure your cider is perfectly balanced and ready for bottling. Happy cider making!

Feel free to contact us either on the phone 01404 890093 or via email: sales@vigopresses.co.uk  if you have any questions or need further assistance with your cider-making process.

Planting apple trees is a wonderful way to enhance biodiversity in your garden while also producing delicious apples for cooking, juicing, and cider making. Here’s a guide to help you create a thriving, biodiverse orchard and make the most of your harvest with Vigo Presses equipment.

Why Plant Apple Trees?

Apple trees are not only beautiful and productive but also play a crucial role in supporting local ecosystems. They provide habitats for various wildlife, including birds, insects, and small mammals. Their blossoms attract pollinators like bees, which are essential for the health of many plants. Additionally, apple trees help improve soil health and reduce erosion and flooding. 

Choosing the Right Varieties

For a diverse and productive orchard, consider planting a mix of apple varieties. Here are some excellent UK choices:

• For Juicing:
  • Discovery: This early-season apple is known for its sweet and tangy flavour, making it perfect for fresh juice.
  • Egremont Russet: With its nutty flavour and firm texture, this variety produces a rich and flavourful juice.
• For Cider Making:
  • Dabinett: A classic bittersweet cider apple, Dabinett is renowned for its high tannin content and excellent cider quality.
  • Yarlington Mill: This bittersweet variety is prized for its balanced flavour and is a favourite among traditional cider makers.

Planting for Biodiversity

1. Site Selection: Choose a sunny location with well-drained soil. Ensure there is enough space for the trees to grow without overcrowding.
2. Soil Preparation: Enrich the soil with organic compost to provide essential nutrients and improve soil structure.
3. Planting: Dig a hole twice the size of the root ball. Place the tree in the hole, ensuring the graft union is above the soil line. Backfill with soil and compost, and water thoroughly.
4. Companion Planting: Plant wildflowers and herbs around your apple trees to attract beneficial insects and improve pollination. Consider plants like clover, comfrey, and marigolds.
5. Mulching: Apply a layer of mulch around the base of the trees to retain moisture, suppress weeds, and improve soil health.

Seasonal Care Tips

• Spring:
  • Pruning: Remove dead or diseased branches and shape the tree to encourage healthy growth.
  • Fertilising: Apply a balanced fertiliser to support new growth.
• Summer:
  • Watering: Maintain consistent watering, especially during dry spells.
  • Thinning: Thin out excess fruit to prevent branch breakage and improve fruit quality.
• Autumn:
  • Harvesting: Pick apples as they mature.
  • Mulching: Refresh the mulch layer to protect roots during winter.
• Winter:
  • Protection: Wrap young trees with burlap or tree wrap to shield them from harsh winds and frost.
  • Pruning: Prune during dormancy to remove damaged or dead branches.

Harvesting and Processing

Come autumn, your trees will be laden with apples ready for harvesting. This is where Vigo Presses equipment comes into play. Our range of fruit presses and crushers makes processing your apples easy and efficient.

• Crossbeam Presses: For smaller quantities, our crossbeam presses are a perfect starter press . They handle fruit pulp with ease, making them suitable for both juice and cider production.
• Hydropresses: Ideal for larger-batch pressing, hydropresses use water pressure to extract juice, ensuring high yields with minimal effort.

By following these steps, you can create a biodiverse orchard that not only supports the environment but also provides you with delicious apples for all your culinary and beverage needs. Happy planting and pressing!

Feel free to contact us on 01404 890093 if you have any questions or need further assistance with your orchard or fruit processing equipment. We're here to help you every step of the way!

Have you ever wanted to produce a fizzy cider? Carbonating your cider can add a delightful sparkle and enhance its flavour. At Devon Drinks Solutions, we’re here to guide you through two popular methods: bottle conditioning and force carbonating.

Bottle Conditioning

Bottle conditioning is a traditional method that involves adding a small amount of sugar to your cider before bottling. This sugar ferments in the bottle, producing carbon dioxide (CO2) which carbonates the cider.

Steps for Bottle Conditioning:

• Fermentation: Ensure your cider has completed its primary fermentation.
• Priming Sugar: Dissolve the appropriate amount of priming sugar (usually dextrose) in a small amount of boiling water. Allow it to cool.
• Mixing: Add the sugar solution to your cider and mix gently to avoid oxygenation.
• Bottling: Bottle the cider, leaving some headspace, and cap the bottles.
• Conditioning: Store the bottles at room temperature for 1-2 weeks to allow carbonation to develop

Advantages:

• Natural carbonation process.
• Adds complexity to the flavour.

Considerations:

• Requires careful measurement of sugar to avoid over-carbonation.
• Takes time for carbonation to develop.

Force Carbonating

Force carbonating involves directly injecting CO2 into your cider, typically using a kegging system. This method is faster and allows for precise control over carbonation levels.

Steps for Force Carbonating:

• Kegging: Transfer your cider into a clean, sanitised keg.
• Chill the cider if possible, for better CO2 absorption
• CO2 Injection: Connect the keg to a CO2 tank and set the regulator to the desired pressure (usually around 15-30 psi).
• Carbonation: Shake the keg gently to help dissolve the CO2 into the cider. Alternatively, let it sit under pressure for a few days
• Serving: Once carbonated, your cider is ready to be served directly from the keg or transferred to bottles.

Advantages:

• Quick and efficient.
• Precise control over carbonation levels.

Considerations:

• Requires additional equipment (keg, CO2 tank, regulator).
• Initial setup cost can be higher.

Which Method is Right for You?

Both methods have their merits. Bottle conditioning is ideal for those who enjoy traditional methods and don’t mind waiting for the carbonation to develop. Force carbonating is perfect for those who want quick results and precise control over their cider’s fizziness.

At Vigo Presses we offer a range of equipment to help you make your cider. Why not try our sister Company Devon Drinks Solutions achieve the perfect carbonation for your cider. Whether you’re a home brewer or a commercial producer, we have the tools and expertise to support your cider-making journey.

Happy cider making and cheers to your fizzy cider adventures!

As cider making season approaches, it's time to gear up and get ready to create your own delicious homemade cider. Whether you're a seasoned cider enthusiast or a complete beginner, proper preparation is key to ensure a successful and enjoyable cider making experience. Vigo Presses' Complete Starter Kit is here to make your journey into cider making a breeze. This all-in-one kit provides you with the necessary equipment and resources, including the 12 litre Hobby Press, steriliser sachets, and ‘how to’ guides, to kickstart your cider making adventure. Let's delve into the essential steps to prepare for cider season and explore how this kit can help you get started!

Clean and Organise:
Before diving into cider making, it's crucial to have a clean and organised workspace. Clear out any clutter and ensure that your equipment is easily accessible. The Complete Starter Kit includes steriliser sachets, allowing you to thoroughly clean and sanitise your equipment, ensuring a pristine environment for fermentation.

Source Fresh Apples or Juice:
The heart and soul of any cider is the fruit it's made from. Seek out local orchards or farmers' markets to find the freshest apples available for pressing. Alternatively, you can use your own apples to kickstart your cider making process. The Hobby Press included in the kit is designed to efficiently extract the juice from apples, ensuring maximum flavour and yield.

Understand the Process:
For beginners, familiarising yourself with the cider making process is essential. Vigo Presses provides a basic juice and cider making booklet and the ‘Craft Cider Making’ book by Andrew Lea, which offers step-by-step instructions to guide you through the process. From crushing the fruit to fermentation and bottling, this booklet will equip you with the knowledge needed to create your own delicious cider.

Experiment with Flavour Profiles:
Cider making allows for endless possibilities when it comes to flavour profiles. Take advantage of the season by experimenting with different apple varieties or adding unique cultured yeasts to create your signature blend. Vigo Presses' Complete Starter Kit provides you with the necessary tools to get creative and craft your perfect cider.

Upgrade and Expand:
As your passion for cider making grows, so might your desire to increase your production capacity. The Hobby Press included in the Complete Starter Kit is just the beginning of your cider making journey. Vigo Presses offers a 10% discount on larger and cast iron presses within 2 years of your initial purchase, allowing you to scale up your cider production and explore new possibilities!

With cider making season around the corner, it's time to get prepared and embark on an exciting journey of crafting your own delicious cider. Vigo Presses' Complete Starter Kit provides the perfect foundation for beginners, offering essential equipment and resources to kickstart your cider making adventure. From sterilisation sachets for proper cleaning to understanding the process and experimenting with flavours, this kit has you covered. Embrace the joy of cider making and savour the fruits of your labour during the upcoming cider season. Cheers to a fruitful and satisfying cider making season approaching!

Buy your Complete Starter Kit here: https://vigopresses.co.uk/cider-making-kit-with-12-litre-hobby-press/

The annual Cornwall Cider Championships, held at the Royal Cornwall Show, saw a great turnout this year and it was wonderful to see so many fantastic ciders on display from both hobbyists and professionals alike. Our sister company, Courtney's Drinks, were extremely pleased to scoop up a handful of prizes in a hugely competitive show!

At Vigo Presses, we're proud to have sponsored the 'Best Cider Exhibited by a Hobbyist' category, and would like to extend our best wishes and congratulations to the winner, Maxine Millichip. Maxine won a £100 prize voucher with us and we're looking forward to hearing from her about what she'd like to spend it on! Maxine is shown below collecting her prize from Tom Bray:

A huge well done to all of the competitors that entered, and we look forward to seeing you all soon!