The Hard Science Behind Hard Cider
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- Опубліковано 21 лип 2024
- www.sciencefriday.com/cider
How do you turn apples into a delicious hard cider? Just ask Alejandro del Peral, a cidermaker from upstate New York. It takes blending suitable apples, adding the right yeast, and experimenting with sourness to get the cider exactly right. As he puts it, the process is "about 50 percent chemistry, and the other 50 percent is art."
Produced by Luke Groskin
Music by Audio Network
Special Thanks to Chau Tu and Nine Pin Cider - Наука та технологія
Love your fermenters!!! Some amazing volume you are doing there.
Very cool! can I work there?
Very interesting ! thank you.
Interesting, what's your technique for cleaning and transferring? CIP ball? Pump and a racking cane? Cool video!
3 month to 1 year! I made my first batch in 2 weeks and it was better then store bought!
Cider is very fresh and nice beverage if it is made truely.
Hhm, I cover the mentioned "hard science" in my kitchen. I was expecting more. What I found peculiar was the 7 day fermentation to full alcohol strength. I've had better success with slow fermentation speeds at cold temperatures.
Thanks for this.
You should visit Somerset, England. Cider is a way of life there.
And try Cornish scrumpy The south west of England is the place
I was slightly confused when he said cider doesn't have any traditions 😅
Is it possible to make hard cider from unripened apple? That could give a tangy flavour.
You can use Granny Smith apples to get a dry tangy flavor
thats a great video
You know, most people don't know the difference between apple cider and apple juice, but I do! Now, here’s a little trick to help you remember: If it's clear and yella', you've got juice there fella! If it's tangy and brown, you're in cider town! Now there's two exceptions, and it gets kinda tricky from here. Adirondack cider can be yellow if you're using late-season apples. And of course in Canada, the whole thing's flip-flopped!
THIS is exactly what I've been talking about on MicroBrewr Podcast! microbrewr.com/tag/cider/
How very appeeling.
Look, I realize this makes for great footage, but whoever edited this should next time be aware that Aspiration Oxidation tests do not test acidity, they test sulfites (free sulfites and total sulfites depending on the method you use). Next time you edit beautiful lab tests into a video, please be respectful of those who do run these tests and actually call the tests what they are. A/O tests may be beautiful color changes (and a pH meter may be boring to film) but this is dishonest science. The green to purple change in color is the reaction of phosphoric acid with your juice/cider sample releasing SO2 through distillation over into the glass (at the top of your film) changing the hydrogen peroxide solution and SO2 indicator from green to purple. Next you remove said glass that is now purple and titrate with NaOH (0.01N sometimes 0.1N) until you get the beautiful green color again. The amount of NaOH you use in titration, calculated with an equation will give you your free sulfites or your total sulfites.
I appreciate the videos you post and I only mean this for constructive criticism in maintaining a science minded show, but please don't film pretty science when I know this Cider facility knows the difference between a free/total sulfite test and an "acidity test" as you claim. It's disrespectful of those of us who do this for a living and already would prefer a more informed public when it comes to the science behind the alcoholic beverage they enjoy.
*aeration, not distillation.
We get it you took a general chemistry class, nerd.
i do my own cider :) thanks anyways