Fermentation Protocol at WSU Mount Vernon NWREC

The standard fermentation protocol includes the following procedures:

Check juice pH and adjust to <3.8 if needed w/ malic acid. Juice with pH <3.8 is not adjusted.
Add sulfite (potassium metabisulfite, K2S2O5) as an antimicrobial; amount added is based on pH
Let rest overnight (24 hrs) at 18-21oC
Rack juice (siphoning the juice off the sediment) into a 5 gal/carboy
Hydrate and pitch/add yeast, then add pectin enzyme (pectinase). Excess pectin in the juice can cause
hazing but doesn’t work well in the presence of alcohol.
o Lallemand DV-10 yeast (Champagne strain) or equivalent
o Purchase at winery suppliers
o Neutral characteristics – does not add or detract from any of the characters of the finished cider.
Install air lock
Leave to sit at 18-21o C until fermentation starts (24-48 hrs)
Add nutrients – Fermaid K ( nitrogen and vitamin supplement) or equivalent
Move to 12-15o C until fermentation is complete (2-4 weeks)
Rack (siphoning the cider off the lees) soon after fermentation is complete.
Check sulfite levels, adjust if needed during first racking
o Place sulfite in bottom of second carboy
o Target is 30-50 mg/l free SO2 (30-50 ppm)
Mature at 12-15o C until bottling
o Bittersweet and Bittersharp (tannin bearing) mature for 3-6 months
o Sharp, Sweet, and Dessert mature for 1-3 months
Second racking – into Cornelius keg
o Adjust sulfite if needed; target range 30-40 ppm.
o Chill to 1oC for 24 hrs
o Pressurize and carbonate under refrigeration. Target is light carbonation (8-10 psi CO2
Bottle, store at 12-15oC for 1-3 years