Cider Making Process

Controlling the fermentation process through precise temperature control, is an integral part of successful cider production. Yeast, whether pitched or naturally found in the apples (skins, stems etc), generates a significant amount of heat as it converts the sugar to alcohol (exothermic reaction). Warm temperatures promote yeast growth, while low temperatures cause the yeast to go dormant. High temperatures kill the yeast, causing it to release bad, bitter tasting chemicals as it tries to stay alive. In these cases, entire batches of cider can be spoiled and wasted.

Hydratech’s process cooling fluids are utilised by leading cider makers to achieve the all-important consistency they require. By controlling the fermentation process through accurate temperature control, commercial producers such as Thatchers, and craft cider makers such as Kentish Pip Cider continue to push the cider making boundaries and deliver the quality ciders they have become famous for.