At FFCE, we provide complete end-to-end services for producing high-quality cider, from sourcing fresh apples or fruit concentrates to optimizing the fermentation and production processes. We assist with every step, including fermentation, filtration, and packaging, to help create a cider that meets both industry standards and consumer expectations. Whether you’re producing a traditional craft cider or a large-scale commercial product, we support plant setup and scaling to ensure efficient production at any level. With our thorough sensory testing and quality control, FFCE ensures your cider has a balanced flavor, crispness, and consistency.

In addition, FFCE offers Licensing and Permitting Assistance, helping you acquire all the necessary approvals for cider production, distribution, and export. We manage the paperwork and interact with the relevant authorities to ensure your operation complies with all regulations. Our Documentation Preparation services cover everything from ensuring accurate labeling and packaging to meeting regulatory standards. We also provide third-party collaboration solutions to scale up your businesses. 

What is Cider?

Cider production begins with the selection of ripe, high-quality apples or other fruits. The fruit is washed, crushed, and pressed to extract the juice. This juice is then transferred to fermentation tanks, where yeast is added to begin the fermentation process. The yeast converts the sugars in the fruit juice into alcohol and carbon dioxide, creating the base cider. The fermentation process can take anywhere from a few days to several weeks, depending on the desired alcohol content and flavor profile.

During fermentation, temperature control is critical to ensure the cider develops the desired balance of flavors. Some cider producers may choose to stop fermentation early to retain some natural sweetness, while others allow the fermentation to fully dry out the cider. Hops, spices, or additional fruits can also be added at this stage to create unique flavor variations.

After fermentation, the cider is clarified and filtered to remove any remaining solids or yeast. Depending on the style of cider, it may be aged for a period to allow the flavors to mellow and develop complexity. Sparkling ciders undergo secondary fermentation or carbonation to achieve the desired level of effervescence.

Once the cider has reached the desired taste and quality, it is packaged in bottles, cans, or kegs. Packaging is crucial to maintaining the cider’s freshness, carbonation, and flavor stability. Proper labeling highlights the type of apples or fruits used, the alcohol content, and any unique characteristics of the product.

Types of Cider

Cider can be categorized based on its sweetness, carbonation level, and additional flavorings. Here are some common types:

  1. Sweet Cider
    • Profile: Contains residual sugars, resulting in a sweet taste.
    • Applications: Often enjoyed on its own or used in dessert pairings.
  2. Dry Cider
    • Profile: Minimal residual sugar, offering a more tart and crisp flavor.
    • Applications: Popular among those who prefer less sweetness and a more pronounced apple character.
  3. Sparkling Cider
    • Profile: Carbonated, providing a bubbly and effervescent experience.
    • Applications: Often served chilled and can be enjoyed as a celebratory drink.
  4. Still Cider
    • Profile: Non-carbonated, offering a smooth and mellow texture.
    • Applications: Enjoyed in a more traditional and rustic style.
  5. Flavored Cider
    • Profile: Infused with additional flavors, such as berries, spices, or herbs.
    • Applications: Offers unique and varied tasting experiences, appealing to a broader audience.
  6. Ice Cider
    • Profile: Made from the fermentation of apple juice that has been concentrated by freezing.
    • Applications: Typically sweet and rich, often enjoyed as a dessert cider.

The Production Process of Cider

The production of cider involves several key steps, from selecting apples to fermentation and aging. Each stage is crucial in developing the cider’s final flavor, clarity, and mouthfeel.

  1. Apple Selection and Harvesting
    • Objective: Choose apple varieties that provide the desired balance of sweetness, acidity, and tannins.
    • Process: Apples are harvested at peak ripeness to ensure optimal juice quality. The choice of apple variety significantly impacts the cider’s flavor profile.
  2. Crushing and Pressing
    • Objective: Extract juice from the apples.
    • Process: Apples are washed, crushed, and pressed to separate the juice from the pulp and skins. The juice, known as must, is collected for fermentation.
  3. Fermentation
    • Objective: Convert fermentable sugars in the apple juice into alcohol and CO2.
    • Process: The must is transferred to fermentation vessels, and yeast is added. The choice of yeast strain and fermentation temperature can significantly influence the cider’s flavor and aroma. Fermentation can take several weeks, depending on the desired cider style.
  4. Aging and Maturation
    • Objective: Develop and refine the cider’s flavors.
    • Process: After primary fermentation, the cider is aged to allow flavors to mature and meld. Aging can occur in stainless steel tanks, wooden barrels, or bottles. Some ciders undergo malolactic fermentation to soften acidity and enhance complexity.
  5. Filtration and Stabilization
    • Objective: Clarify the cider and stabilize it for packaging.
    • Process: The cider may be filtered to remove yeast and particulate matter, resulting in a clear product. Stabilization techniques, such as pasteurization or the addition of sulfites, are used to prevent spoilage and extend shelf life.
  6. Carbonation and Packaging
    • Objective: Achieve the desired level of carbonation and package the cider.
    • Process: Cider can be carbonated naturally through bottle conditioning or by forced carbonation. The cider is then packaged in bottles, cans, or kegs, with attention to preventing oxygen ingress, which can degrade flavor.

Engineering of Packaging Materials for Cider

Packaging plays a vital role in preserving the quality and freshness of cider. The choice of packaging materials involves engineering considerations to maintain carbonation, prevent oxidation, and enhance consumer appeal.

  1. Glass Bottles
    • Objective: Provide a high-quality, inert container that preserves flavor.
    • Materials: Glass bottles are popular for cider due to their non-reactive nature. Dark-colored bottles are used to protect the cider from light exposure, which can lead to off-flavors.
  2. Cans
    • Objective: Offer a lightweight, durable, and recyclable packaging option.
    • Materials: Aluminum cans provide excellent protection against light and oxygen. Modern can linings prevent any interaction between the cider and metal, preserving the product’s taste.
  3. Kegs
    • Objective: Efficiently serve draft cider.
    • Materials: Stainless steel kegs are used for large-scale distribution, ensuring the cider remains fresh and carbonated. Kegs are an economical and sustainable option for bars and restaurants.
  4. Crowns and Caps
    • Objective: Seal the container and maintain carbonation.
    • Materials: Crown caps for bottles and pull-tabs for cans are designed to provide airtight seals, preventing carbonation loss and oxidation.
  5. Labels and Branding
    • Objective: Attract consumers and convey brand identity.
    • Design Considerations: Labels must be compliant with regulatory requirements and clearly display ingredients, ABV, and other pertinent information. Creative and attractive labeling can differentiate products in a crowded market.
  6. Sustainability
    • Objective: Minimize environmental impact.
    • Sustainable Practices: Using recycled materials, lightweight packaging, and environmentally friendly inks are becoming increasingly important. Sustainable packaging solutions are valued by eco-conscious consumers and contribute to a brand’s positive image.