Racking & Bottling

Once the cider has fermented – approximately in February – it needs racking and bottling.

During the racking, the lees which have settled at the bottom of the container are discarded. The cider itself is syphoned into clean containers from where it is then filled into bottles.

To start a second, slower fermentation in the bottle we add some precisely measured amount of sugar. This also gives our cider a little fizz.

Re. adding sugar before bottling:

Katherine & Christine found out that

  • 10 grams of sugar per 1L should be added, dissolved in warm water
  • OR 1 rounded teaspoon of sugar per litre for slight sparkle
  • 2 rounded teaspoons for stronger sparkle

(Please note: 10ml teaspoon will NOT contain 10 grams of sugar!)