Cider starter set 10 L

You have apples and want to process them into wine?
No problem.
This set includes everything you need to start making wine with apples right away.

 Make your own wine!

Collect the apples and clean them. Then quarter the apples and put them through the fruit mill.
You get a pulp which you can now easily mash with the opstpress and the insert bag to get the juice
. This can then be further processed to obtain the delicious wine.
Or you can take off a few bottles of delicious apple juice.
Included is a book in which everything is explained to make wine. Also many recipes can be found there.

 Have fun and success!

 The following is included in the delivery:

- Kitzinger wine primer which explains how you need to proceed
- Fruit mill to crush the apples
- Fruit press 12 liters, to squeeze the juice
- Press bag 40x40cm
- Fermentation balloon 10L complete
- Acidometer set
- Hydrometer with 3 scales
- Lactic acid
- Yeast nutrient salt
- Sulfur powder
- Wine yeast dry Steinberg for up to 50L mash
- Wine lifter

By clicking on the respective article you will get to the description of the article.

Cider: the best tips for making it yourself

Apple wine is probably the most popular fruit wine. Possibly this is because the apple is the most popular fruit of the Germans. Or because cider is so versatile - whether as a chilled refreshing drink in summer or as a hot drink in winter. Not all ciders are the same. Do you prefer it sweet, tart or tangy? Try it out and make your own cider. In our article, we'll show you how and what to look for

Apple wine, cider or cider?

In Germany you drink apple wine, in Great Britain cider and in France cider. But is there actually a difference? Yes. Both in terms of taste and alcohol content

The lightest variant is the French cider. With an alcohol content of 2 to 5 percent, cider tastes particularly sweet and delicately fruity. This extremely popular summer drink is produced mainly in Brittany and Normandy

It is followed by German cider with a somewhat higher alcohol content of 5 to 7 percent. Hessian cider, also known as Äppelwoi or Stöffsche, is particularly well known and appreciated. Apple wine has a particularly long tradition in Hesse. 

English cider has an alcohol content of 4 to 12 percent, making it the heaviest variety. Usually, cider contains carbon dioxide and is served directly from the tap, just like beer. The taste of English cider is rather tart and strong

Recipe: homemade cider

The ingredients for 5 liters of cider

• 10 kg of fresh apples of your choice
• 600 g sugar

You will also need

• a fruit press or a juicer or a blender
• if you decide to use the blender, you will also need a clean lauter cloth and a saucepan
• a fermentation vessel with a suitable fermentation cap 
• a long spoon

Tip: If you want to juice the apples yourself, using a fruit press is the most productive option. In the long run, it's worth the purchase. If you plan to make your own cider often, then a winemaking kit makes sense. It's best to start with a starter set. You can expand it as needed

Preparing your cider

1. In the first step, you wash your apples, remove the stems and cores (the skin stays on!) and cut them into pieces. 
2. Now you use either the fruit press, the juicer or the blender to extract the juice. If you use the hand blender, put the apple puree into the clean cloth and squeeze it out so that you can collect the juice in a pot
3. The apple juice now goes into the fermentation vessel
4. Add 200 g of sugar and stir the mixture well with a long spoon
5. The fermentation vessel is now closed with the fermentation cap
6. Patience is required from now on. The fermentation vessel is best placed in a place protected from light. Not too cold, but also not too warm
7. Over the next four weeks, add 100 grams of sugar weekly and stir again. Make sure the spoon is clean before you use it. Any dirt can spoil the taste or even make the cider undrinkable
8. Once the four weeks are up, you can do a first taste test . The fermentation process is complete when no more bubbles appear
9. Before bottling your finished cider, you can filter it again if necessary (e.g., with the help of a sieve or the lauter cloth again)
10. If the cider is to be stored, it is best to do this in the cellar or in another cool place. Tightly closed bottles can be stored for about a year. Once the bottle has been opened, store it in the refrigerator and consume your cider within two to three days

Tip: If you want to save juicing and make your cider from store-bought apple juice , make sure it is pasteurized. If it is, there are no natural yeast spores in it, so you'll need to add about 1 g of wine ye ast to get fermentation started. Stir the wine yeast in some warm water before adding it in addition to the first addition of sugar and stir

The best tips for a special taste

1. The perfect apples for delicious cider don't have to look good. They don't even have to taste good. Even apples you don't want to bite into with gusto can be an asset to your cider. Just be generous in avoiding rotten or wormy spots. Also, the fruit should be ripe. Unripe apples have no place in cider
2. It's all in the mix. Don't limit yourself to one type of apple, but use a variety of apples. This is what makes your cider interesting. Use apples that are sweet, sour, tart or particularly aromatic. Different flavors make your cider unique
3. Pears. Pears have a different sweetness than apples. If you mix about 10 percent pears in with the apples, this can be that special something . This will make your cider a little sweeter and more eye-catching than if you only use apples. The fact that pears have a similar harvest time as apples just makes sense

Here's how to make your own apple cider (without supplies in your own kitchen)

You don't just want to make cider, you want to make apple juice? Apple juice, which you'll need to make cider, doesn't necessarily have to taste particularly good or have a shelf life. However, you may have so many apples or simply like apple juice that you want to make your own there, too. It's possible in just a few steps - even without a fruit press, juicer or blender

Tip: If you want to use this apple juice to make your cider, you will need the additional wine yeast to start the fermentation process

The ingredients (for about 2 liters of naturally cloudy apple juice)

• 2 kg apples
• 1 L water
• 2 tbsp. lemon juice
• 2 tablespoons honey
• 1 grater
• 2 pots
• 1 sieve
• 1 clean cotton cloth (if available a lauter cloth)
• 1 kitchen knife
• 1 cooking spoon
• 1 funnel
• 2 to 3 clean bottles

Preparation

1. Again, wash the apples to start. The peel stays on. Cut out only rotten or wormy parts
2. Now grate the apples whole with a grater. Catch also the escaping juice
3. Put the grated apples and the collected juice into one of the pots. 
4. Pour in the water and heat everything briefly. Do not boil!
5. Line the strainer with the clean cotton cloth and hang it in the second pot. 
6. Pour the contents of the first pot into the cloth and let it drain until it cools down
7. Now squeeze the cotton cloth again firmly so that as much liquid as possible ends up in the pot
8. In the next step, add lemon juice and honey and mix everything well
9. Now, heat your apple juice again until a light foam forms on the surface. 
10. While still hot, pour your apple juice into clean bottles using a funnel. Seal them immediately and let them cool
11. This also allows the apple juice to be stored for about a year

Tip: Depending on your taste, you can experiment with the amount of lemon juice and honey. A little cinnamon also goes well with it. Instead of honey, you can also sweeten with agave syrup or sugar.