Fermentation Knowledge | How to make sparkling cider?

One of the most frequently asked questions about fermenting is probably "how to make sparkling cider". After all, who doesn't like a nice cold cider with bubbles which reminds people of champagne? But, how to make it?  

Let's review the process of producing alcohol again. The yeast consumes sugar and produces alcohol and carbon dioxide. Do you notice the word "carbon dioxide"? It is the key role which gives bubbles to the cider. Therefore, when the yeast is fermenting, it will produce carbon dioxide naturally. 

Now you may wonder, then why my cider is not sparling at all? There could be two reasons. First, the carbon dioxide escapes. During the fermentation process, the ALCHEMA pitcher is not air-tight. (The ALCHEMA pitcher has one-way valve design to let gas go out to prevent the pitcher from explosion due to high pressure. Meanwhile, the air outside is stopped from getting into the pitcher to prevent any unwanted germs.) Therefore the carbon dioxide may escape. After the fermentation is done, if the cider is not stored in the air-tight container, the carbon dioxide will keep on escaping. Second, different types of yeasts produce different level of carbon dioxide. If you choose the wrong strain, you may not get sparkling cider as you want. 

Here we will share some tips on how to make your cider sparkling: 

Store your cider in the air-tight container and pick right yeast strains.

Air-tight containers help to keep carbon dioxide and right yeast strains produce a good amount of carbon dioxide. For more details, please subscribe to our online lectures. You'll receive useful cider information every week. Dive into the cider world with us now! 

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