How do cider makers start the fermentation process?
Even though people have been producing primitive alcoholic drinks for thousands of years, it was not until the 1857 that Louis Pasteur proved the presence of yeast in the fermentation process. Originally, cider was made by utilising the naturally present yeasts in the apples and in the barrels, but factory cider producers now use culture fermentations to ensure consistent product quality. The traditional method involves running the apple juice into a wooden barrel with the bung removed. No yeast is added as the natural yeast on apple skins already present is relied on. The fermentation starts in 1-2 days and continues for several weeks. When fermentation is complete, the bung is replaced and the cider is matured for 5-9 months. Some people make home-made cider using this method. The bung is removed to give the carbon dioxide a chance to escape. Factory cider fermentation: The juice is treated with sulphur dioxide to inhibit natural yeasts and then cultured yeasts are added. This gives
