Top 4 Types of Cider & Complete Production Guide for 2025

The Four Essential Types of Cider

Understanding the different types of cider is fundamental to successful production. The four primary
categories each offer unique characteristics, production methods, and target markets:

1. Still Cider (Traditional Dry Cider)

Still cider represents the most traditional form of fermented apple beverage. This type undergoes
complete fermentation, converting most natural sugars into alcohol, resulting in a dry, crisp product
typically ranging from 4-8% ABV. Still ciders showcase the pure essence of apple varietals without
additional carbonation or sweetening agents.

Production characteristics include:

• Complete primary fermentation (10-21 days)
• No secondary carbonation process
• Natural apple flavors predominate
• Alcohol content typically 5-7% ABV

2. Sparkling Cider (Carbonated Cider)

Sparkling cider incorporates carbonation through either natural fermentation or forced carbonation
methods. This style has gained tremendous popularity in commercial markets due to its refreshing
character and broader appeal to consumers accustomed to carbonated beverages.

For commercial producers, investing in proper stainless steel cider
fermentation tanks ensures consistent carbonation levels and product quality. Professional-grade
equipment maintains precise pressure control throughout the carbonation process.

3. Sweet Cider (Residual Sugar Cider)

Sweet ciders retain natural or added sugars, creating products with noticeable sweetness balancing the
natural acidity of apples. These ciders appeal to consumers preferring less dry beverages and often
serve as gateway products for new cider enthusiasts.

Production involves controlled fermentation techniques:

• Arrested fermentation through chilling or sulfite addition
• Back-sweetening with apple juice concentrate
• Careful monitoring to prevent over-fermentation
• Sterile filtration for stability

4. Specialty Cider (Flavored and Experimental)

Specialty ciders encompass fruit additions, spice infusions, barrel-aging, and experimental techniques.
This category allows maximum creativity while maintaining apple cider as the base product. Popular
variations include berry blends, hopped ciders, and seasonal spice combinations.

Cider Fermentation Timeline and Bottling

Timing is crucial in cider production, affecting both flavor development and product safety. The question
“How long after bottling cider can I drink it?” depends on several factors including fermentation
completeness, carbonation method, and desired flavor profile.

Primary Fermentation Phase

Primary fermentation typically requires 7-14 days at optimal temperatures (60-75°F). During this phase,
yeast converts apple sugars into alcohol and carbon dioxide. Monitoring specific gravity readings helps
determine fermentation progress and completion.

Secondary Fermentation and Conditioning

After primary fermentation, cider benefits from a conditioning period of 2-4 weeks. This secondary phase
allows flavors to mellow, sediment to settle, and any remaining yeast activity to complete. For
commercial operations, choosing the best cider
fermentation vessel ensures optimal conditions throughout this critical period.

Post-Bottling Timeline

Recommended waiting periods after bottling:

• Still Cider: 1-2 weeks minimum for flavor integration
• Naturally Carbonated: 2-4 weeks for proper carbonation development
• Force Carbonated: 3-7 days for CO2 integration
• Sweet Cider: 1-3 weeks for stability confirmation

Professional producers often utilize commercial cider
fermenters that provide precise temperature and timing control, ensuring consistent product
quality and optimal fermentation timelines.

Quality Control Considerations

Before consuming bottled cider, verify:

• Stable specific gravity readings
• Clear appearance (unless intentionally cloudy)
• Absence of off-odors or flavors
• Proper carbonation levels if applicable

Understanding Cider Terminology

The question “What is fermented cider called?” reveals the importance of understanding proper cider
terminology. Fermented cider is simply called “cider” in most English-speaking countries, though
regional variations exist.

Regional Terminology Differences

Understanding regional terminology prevents confusion:

• United States: “Cider” refers to fermented product; “Apple Juice” or “Sweet Cider”
  refers to unfermented
• United Kingdom: “Cider” always implies fermented; “Apple Juice” refers to
  unfermented
• Europe: Various terms exist, but fermented apple beverages are generally called
  “cider” or local equivalents

Technical Classifications

Professional terminology includes:

• Hard Cider: Fermented apple beverage (primarily US usage)
• Scrumpy: Traditional rough, cloudy cider
• Perry: Fermented pear beverage (similar process)
• Cyser: Apple-honey fermented beverage

For commercial production, understanding these distinctions helps with marketing, regulatory compliance,
and customer communication. Producers utilizing professional cider tanks
must ensure their equipment meets regulatory standards for their intended product categories.

Sugar Ratios and Calculations

The question “How much sugar for 5 litres of cider?” addresses a critical aspect of cider production.
Sugar additions affect alcohol content, sweetness, and fermentation dynamics.

Natural Sugar Content

Fresh apple juice typically contains 10-15% natural sugars, providing sufficient fermentable material for
basic cider production. However, sugar additions may be necessary for:

• Increasing final alcohol content
• Achieving specific gravity targets
• Compensating for low-sugar apple varieties
• Creating back-sweetened products

Sugar Addition Calculations

For 5 litres of cider, typical sugar additions range from 0-200g depending on objectives:

Sugar Types and Characteristics

Different sugar types affect fermentation and flavor:

• White Sugar (Sucrose): Clean fermentation, neutral flavor
• Brown Sugar: Adds subtle molasses notes
• Honey: Creates complex flavors, slower fermentation
• Apple Juice Concentrate: Maintains apple character

Commercial producers benefit from professional cider
fermenters that allow precise sugar monitoring and controlled additions throughout the
fermentation process.

Apple Quantity Requirements

Understanding apple requirements for different batch sizes is essential for planning and cost estimation.
The questions “How many apples to make 20 litres of cider?” and “How many apples to make 5 litres of
cider?” address fundamental production planning needs.

Basic Apple-to-Juice Conversion

Apple juice extraction rates vary based on apple variety, ripeness, and processing method. Generally:

• 1 kilogram of apples yields approximately 0.7-0.8 litres of juice
• Extraction efficiency ranges from 65-80% depending on equipment
• Commercial pressing achieves higher yields than home equipment

Quantity Calculations

For 5 Litres of Cider:

• Required juice: 5 litres
• Apple requirement: 6.5-7.5 kg (14-16 lbs)
• Average count: 25-35 medium apples

For 20 Litres of Cider:

• Required juice: 20 litres
• Apple requirement: 26-30 kg (57-66 lbs)
• Average count: 100-140 medium apples

Factors Affecting Apple Requirements

Several factors influence actual apple needs:

• Apple size and water content
• Processing equipment efficiency
• Pressing technique and pressure applied
• Apple ripeness and storage conditions

Commercial operations utilizing dedicated cider
fermentation equipment can optimize apple utilization through precise processing controls and
maximized extraction efficiency.

Hydrometer Readings and Monitoring

The question “What should my hydrometer read for cider?” addresses crucial quality control and
fermentation monitoring. Hydrometer readings provide essential data for determining fermentation
progress, alcohol content, and product consistency.

Initial Gravity (OG) Readings

Starting gravity readings for apple juice typically range:

• Natural apple juice: 1.045-1.055 SG
• Sugar-enhanced must: 1.055-1.070 SG
• High-sugar varieties: 1.050-1.060 SG
• Low-sugar varieties: 1.040-1.050 SG

Target Final Gravity (FG) Readings

Completed fermentation typically achieves:

• Dry cider: 1.000-1.005 SG
• Off-dry cider: 1.005-1.010 SG
• Sweet cider: 1.010-1.020 SG

Monitoring Schedule

Recommended hydrometer reading schedule:

• Day 0: Initial gravity measurement
• Day 3-5: Verify active fermentation
• Day 7-10: Mid-fermentation check
• Day 14+: Daily readings until stable
• Final: Confirm completion with 3 consecutive stable readings

Troubleshooting Hydrometer Readings

Common issues and solutions:

• Stuck fermentation (high FG): Check temperature, yeast health, nutrient levels
• Over-attenuation (very low FG): Verify wild yeast contamination
• Inconsistent readings: Calibrate hydrometer, check temperature corrections

Professional producers using advanced cider fermentation
tanks benefit from integrated monitoring systems that provide continuous gravity readings and
automated alerts for optimal fermentation management.

CO2 Addition and Carbonation Techniques

The question “How to add CO2 to cider?” encompasses various carbonation methods, each offering distinct
advantages for different production scales and quality objectives.

Natural Carbonation Methods

Bottle Conditioning

Traditional bottle conditioning involves adding fermentable sugars before bottling, allowing residual
yeast to create natural carbonation. This method requires:

• Priming sugar calculation (typically 4-6g per litre)
• Viable yeast population
• Controlled temperature environment (65-75°F)
• 2-4 weeks conditioning time

Tank Conditioning

Large-scale natural carbonation in sealed tanks offers better control and consistency. Benefits include:

• Uniform carbonation throughout batch
• Easier quality control monitoring
• Reduced bottle variation
• Capability for filtration before packaging

Forced Carbonation Methods

CO2 Injection Systems

Commercial CO2 injection provides precise carbonation control:

• Pressure requirements: 10-15 PSI for typical cider carbonation
• Temperature control: Lower temperatures improve CO2 solubility
• Contact time: 24-72 hours for complete saturation
• Agitation: Gentle circulation accelerates CO2 integration

Carbonation Stones

Porous carbonation stones provide efficient CO2 dissolution through fine bubble creation. Advantages
include:

• Rapid carbonation achievement (hours vs. days)
• Precise carbonation level control
• Minimal oxygen pickup
• Consistent bubble size and distribution

Optimal Carbonation Levels

Target carbonation varies by cider style:

• Still cider: 0-0.5 volumes CO2
• Lightly sparkling: 1.5-2.0 volumes CO2
• Moderately sparkling: 2.0-2.5 volumes CO2
• Highly sparkling: 2.5-3.0 volumes CO2

For commercial operations, professional stainless steel
cider tanks with integrated carbonation systems ensure consistent results and simplified
production workflows. These systems provide precise pressure control, temperature management, and safety
features essential for commercial carbonation operations.

Professional Equipment Solutions

Successful cider production requires appropriate equipment matching production scale and quality
objectives. Professional equipment solutions from Shandong Chenma Machinery Co., Ltd.
provide the foundation for consistent, high-quality cider production.

Fermentation Tank Selection

Choosing appropriate fermentation vessels is crucial for optimal cider production. Key considerations
include:

• Material construction (stainless steel preferred)
• Capacity matching production needs
• Temperature control capabilities
• Cleaning and sanitization features
• Pressure rating for carbonated products

Our commercial cider fermenters
incorporate advanced design features specifically optimized for apple fermentation, including precise
temperature control, integrated sampling ports, and efficient CIP (Clean-in-Place) systems.

Tank Configuration Options

Conical Bottom Fermenters

Conical bottom designs facilitate easy lees removal and improve clarity:

• Efficient sediment collection
• Simplified transfer operations
• Reduced oxygen exposure during racking
• Enhanced yeast management capabilities

Variable Capacity Tanks

Variable capacity systems accommodate different batch sizes while minimizing headspace oxidation.
Benefits include:

• Flexible production planning
• Reduced product loss
• Optimal oxygen control
• Efficient facility utilization

Supporting Equipment

Quality Assurance Features

Professional cider production equipment should incorporate:

• Sanitary design: Smooth surfaces, minimal dead zones
• Material certification: Food-grade stainless steel construction
• Pressure testing: Verified pressure ratings and safety systems
• Documentation: Complete material traceability and compliance certificates

Custom Solutions

At Chenma Machinery, our experienced engineering team designs custom solutions tailored
to specific production requirements. Our comprehensive services include:

• Process design and optimization
• Equipment manufacturing and testing
• Installation and commissioning support
• Technical training and ongoing support

Our 20,000 m² production facility houses state-of-the-art manufacturing equipment capable of producing
even the most technically demanding designs. With over 200 professionals dedicated to stainless steel
tank manufacturing, we ensure every project meets the highest quality standards.

Compliance and Certification

All Chenma products are manufactured according to international safety and quality standards:

• ISO9001-2005 quality system certification
• ISO14001-2015 environmental management system certification
• OHSAS18001-2007 occupational health management system certification
• EU CE certification

For more information about our cider fermentation solutions
or to discuss your specific project requirements, contact our technical team.