A METHOD FOR PRODUCING CIDER

A method for producing cider involves use of clarified or non-clarified concentrated apple juice, diluting thereof with softened water, acidulation of the must with citric acid, sulfitation of juice, clarification by settling with decantation, bringing distribution of yeast pure culture, dry fermentation , settling the obtained cider wine material,decantation and sulfitation thereof, stabilizing against colloid turbidities by clarification, filtration and keeping wine material in oxygen-free conditions, blending cider wine materials, bringing the blend to necessary conditions of cider in sugar, filtration of the blend, pasteurization, cooling, sulfitation, bringing the concentrate of naturalaromatic apples substances, cooling, saturation and bottling. During fermentation a mixture of dried and thermally treated chips or sliver of botanic oak species Quercus robur or Quercus petraea are used.