Our test winner is the Besserbrauer Brewing Box Set: The set enables easy preparation and ensures a good brewing result. Our favourite with the test grade 9.3/10!
We tested 2 cider brewing sets and paid special attention to the preparation and taste.
Who hasn't dreamed of making their own fruity, sparkling summer drink? This dream can now be realized quite easily in your kitchen. Cider brewing is a piece of cake with the cider brewing sets. We have transformed our office into a small brewery for you and tested whether it is really that easy to produce your own cider.
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The included materials of theBesserbrauer Brewing Box Set were high-quality processed. The essential processes of cider production, such as pasteurisation and post-ripening, are well explained in the operating instructions and are actively carried out by yourself.
The final result met all expectations. The carbonic acid ensures a pleasant, refreshing tingling sensation on the tongue and palate. Visually and taste-wise, the drink is reminiscent of a somewhat tangy, naturally cloudy apple fizz, with a slightly acidic wine note in the aftertaste. Our testers were all positively impressed by the final product.
The Cider Making Kit by Braufässchen is a fun gift for all those who have always wanted to make their own cider. The individual steps are well explained in the instructions and are easy to follow.
With a short application time and a week to wait, it does not take long for the homemade cider to be ready for tasting. The first time you taste it, you quickly notice that something is missing. The drink is completely non-carbonated and therefore more like an apple wine than a cider.
The more sugar you add, the sweeter and higher the carbonic acid content.
The optimal drinking temperature is 6 - 10 °C.
Do not shake or move the fermenter excessively.
The cider must ripen protected from light at room temperature.
In the run-up to the test, we defined practical requirements and the following test criteria:
Scope of delivery
In order to evaluate these criteria, we have defined several tests for the cider shower sets. First, the scope of delivery of all sets is checked. During pasteurisation, fermentation, and sweetening, the instructions for each set are followed and the appropriate ingredients are used. During this process, we judge how easy it is to follow the instructions. Once the cider is fully ripened, the results are tasted. The main focus is on taste and whether the self-brewed drinks are similar in taste to conventional cider.
In order to rule out mistakes and to ensure the strain of everyday use, each test takes place in several rounds.
The test criteria are given percentages depending on their importance. The final score is then objectively calculated from the test criteria using an algorithm.
Our product selection is based on an observation of the current market. In addition to popular branded products, we also include insider tips in our selection. Criteria such as price and range of functions are an important factor for us. The test field is also determined by analysis and evaluation of customer reviews and external tests (e.g. Stiftung Warentest).
The devices are purchased anonymously or lent to us by the manufacturer. Dealers and manufacturers have no influence on the tests and our evaluation.
As soon as new relevant products come onto the market, our test field is extended by these. The new products go through the same test as the already tested devices.
Cider is a popular alcoholic soft drink also known as Cidre or Sidra. The basic ingredient of sparkling apple wine is the fruit juice of the apple, which transforms into an alcoholic and carbonic cider through fermentation. With a cider set, you can easily make apple cider yourself and serve your guests the refreshing apple drink.
The history of the aromatic soft drink begins before our time. The Greeks, who brought the apple tree originally from Asia Minor to Europe, made apples native to the Mediterranean region.
The Romans succeeded in refining the apple trees for the first time. Later it was also the Romans who introduced the British to the cultivation of apples. Roman conquerors possessed the necessary technology to press apple juice and produce cider from it. It is believed that the term cider comes from the Hebrew language and is derived from the term secar or shekar (strong drink).
Merchants from Spain and Brittany laid the foundation for European cider culture by carrying the shekar drink on their travels and making the delicious drink palatable to the British.
The alcoholic drink made from apples tastes refreshing and natural. Apple growing, which was forgotten during the Anglo-Saxon rule, was resumed in Great Britain after the Norman conquest. The triumph of the cider began in 1066 and the conditions for growing apple trees in Britain were similar to those in northern France.
Mild temperatures and frequent rainfall favour apple harvesting. The Normans finally brought the new cider culture to Britain. There the cider quickly became a popular drink.
Due to the great popularity of the delicious apple drink, new apple varieties were introduced, so that apple production could be increased and further wineries could be opened. The monasteries, in particular, were pioneers in the production of cider. In the royal tax documents, the tasty cider was soon listed as a noble drink.
Kings and celebrities, including King Johann Ohneland, were among the best-known cider drinkers of the Middle Ages. According to tradition, the nobleman died in the Ruhr, which he had contracted through the exorbitant consumption of British apple wine. In many counties of Great Britain, such as Buckinghamshire, Worcestershire, Devonshire and Essex, the production of cider began around 1300.
The traditional drink was also produced in the provinces of Gloucestershire, Herefordshire, Suffolk, Surrey, Sussex, Kent, Norfolk and Somerset. The cider was produced in Yorkshire. On most farms, at that time it was common to produce cider for one's own use.
In the 18th century, the farmworkers even received part of their wages in the form of cider, so that each worker received 3 to 4 pints of cider (1 pint = 0.568 litres) per working day. For farmworkers, the amount of cider was considered a status symbol. Top workers were those who received 8 or 9 pints of cider per day. At the end of the 19th century, it was also customary in the church to pay the wages of employees in the form of cider.
However, this payment was abolished in 1887, so those beverage lovers had to purchase their cider differently from then on.
The British protected their apple trees from evil spirits with old customs such as wassailing. In addition, the tradition, which is still cultivated today in some areas in the west of England, is said to bring a rich harvest. The ritual from the 17th century consists of five core elements, which can vary depending on the region. First, the participants gather around the apple tree.
Together, the 'Wassailing Song' is tuned while the cider is poured over the tree roots. During the 'Wassailing Song' a huge noise is played to chase away the evil spirits. During the ceremony, the well-being of the apple trees is drunk and rich apple harvest is requested. Traditionally, the watering custom in Great Britain always takes place in January, so due to the low temperatures, a lot of cider is consumed.
Cider is a drink that has many names. However, there are certain differences between cider and sparkling cider. Here you can find out what the difference is. Basically, the French cider and the English cider are the same drink. Both mixtures belong to the apple sparkling wine or apple sparkling wine category.
The apples are first pressed for cider production and then fermented under pressure in a bottle or closed tank. In addition to cider, cider also belongs to the category of sparkling apple wines. For the pearly, carbonated cider, freshly harvested apples from the tree are used as the basic ingredient.
In Great Britain, cider and beer are traditionally drawn from the tap. The cider bottles available in supermarkets are visually similar to beer bottles. The classic cider differs from the cider in that it contains no carbonic acid and is darker in colour than the pearly cider.
Bulmers, a renowned British cider manufacturer, uses berries or pears as flavours in addition to classic apples to produce its cider brands.
The well-known "Wiener Cidre" is produced by the Austrian company Gegenbauer, which actually produces beer and vinegar. In Austria the cider has become just as popular as sour must or mustheuriger. Since cider, in contrast to apple wine, retains its fermentation carbon dioxide during production or is added carbonic acid during industrial production, the drink bubbles.
Cider is one of the most popular drinks in many countries. Freshly squeezed apple juice is used to make the sparkling cider, to which certain yeasts are added for fermentation. Often a special cider yeast is added to pasteurised apple juice before the cider is filled into barrels.
In cider production, the sugar content is crucial. This is why the sugar is measured regularly throughout the entire production process. In order to preserve the natural carbonic acid, the mixture is filled into the pressurised storage tank from certain sugar content.
Cider production takes about four to five weeks. In England, you get cider from the tap. The drink is tapped in a similar way to beer. The cider has an alcohol content of between four and eleven percent. Whether the drink tastes dry or sweet depends on the residual sugar content during fermentation.
Different types of cider are made from different types of apple. Compared to classic apple cider, pear cider tastes a little sweeter. In England, you drink your cider classically from a pint glass.
Noble cider from Vienna is produced by Gegenbauer. The main profession of the Austrian Erwin Gegenbauer is actually the brewing of beer and vinegar. Some time ago, however, the entrepreneur decided to produce a tangy drink now known as "Wiener Cidre".
The best way to drink a Viennese cider is from a white wine glass. So that you can enjoy your cider properly, you should make sure that it has the same drinking temperature as white wine. The Viennese cider is bottled in its own yeast during production.
Before bottling, the drink is neither filtered nor treated in any other way. In comparison with other sparkling apple wines, the Austrian cider is rather fine-pearled like champagne. The apples for the Viennese cider are grown in the Wagram region of Lower Austria.
Since the apple varieties change seasonally, the cider made from them tastes a little different each time. In Brittany, a northern French province on the Atlantic, the cider is drunk out of the cup. Everywhere in the world, there are different names for sparkling apple wine.
That's why in some countries you can also find the alcoholic soft drink as cider or sidra. The drink made from apples is known in the Basque Country as Sydre and is regarded in many regions as an alternative to beer.
The different names for the cider sometimes cause confusion when travelling, but it is usually easy to remember the similar-sounding names.
In the UK and Ireland, you get an apple cider that is much stronger than cider in other countries, with an alcohol content of 12 percent or less. British cider usually contains less carbonic acid. You can get the sparkling drink in the taste classifications dry, medium or fruity cider.
If the apple drink is classified as medium dry, you are drinking a semi-dry cider. Cider from France is mainly produced in Brittany and Normandy. The so-called Cidre Bouché is fermented in the bottle. This special form of cider serves as the basis for Calvados, an apple brandy from France.
French cider is often taken from the yeast during fermentation to obtain a special flavour. These interruptions give the French cider an unmistakable fine and tasty note.
An apple cider from France often gets more time for fermentation than cider sparkling wines from other regions. French cider is often kept in a fermenter for several months. Particularly fine wines even need several years to mature.
In Spain, the Sidra is a popular drink, which is mainly produced and drunk in Asturias and the Basque Country. The alcoholic apple drink produced in Spain is similar in taste to the French cider. If you order a sidra in an Asturian sidreria, the drink is usually drawn fresh from the barrel.
You can watch the waiter pour the sidra in the traditional way. The waiter holds the bottle as high as possible while holding the glass or cup far down to pour the tasty sidra.
With an experienced waiter, something rarely goes wrong. In a traditional sidreria the floor is covered with sawdust. The shavings are used to suck up spilled apple sparkling wine. In the Basque language, the Sidra is also called Sagardo.
In the Basque language, the Sidra is also called Sagardo. A restaurant where Sagardo is served is called Sagardotegi in the Basque Country. The Basque Sagardo is a traditional drink with a long tradition and enjoys great popularity among locals. In a Sagardotegi you often hear the exclamation "TXOTX! Then you can go to the bar together with the other guests, where the glasses are filled with the golden Sagardo directly at the barrel.
Traditionally, the guest who reaches the barrel first serves the other guests or the innkeeper pours the wine to all guests. The German counterpart to the French cider or English apple cider is cider from Hesse. The drink is also called Ebbelwoi or Äbbelwoi in the Hessian dialect.
The Äbbelwoi differs from the cider in that the carbonic acid formed during fermentation escapes. The bitter and sour-tasting drink is fermented from acidic apples, which are rather unsuitable for consumption.
At only 5 to 7 percent, cider has a relatively low alcohol content compared to other wines. Hessian apple wine is known in Saarland and Rhineland-Palatinate under the name Viez. The so-called Viezäpfel or wooden apples are used to produce the refreshing drink.
The small, aromatic and sour apples are not very suitable for consumption but produce a lot of musts. Even before fermentation, the Viez is therefore called must. In the south of Germany, in Austria and Switzerland the name must is usual for finished apple wine. Here the unfermented juice is called sweet must.
In these regions, not only apples but also pears are used for must production. On your travels, you will notice that in every country different drinking vessels are used for the cider. In a British pub, your apple cider is served in a pink glass.
These glasses have a capacity of more than half a litre. In Great Britain, the Pint glass is filled to just below the edge with cider. In France, cider is traditionally drunk from a bowl or small cup called a "bol" in French.
The aroma should unfold best in the small ceramic vessels. French cider drinkers are convinced that the bolées provide a fuller cider taste.
Different cider varieties are produced worldwide. Apples or apple juice serve as the basic ingredient for the classic cider. Fermentation transforms the juice from apples into a sparkling refreshing drink.
In addition to apples, pears are also ideal for fermenting so that pear cider is one of the most widespread cider varieties. If you want to make your own cider, use a cider set. You can also use it to ferment other fruits and make drinks with exceptional flavors.
Cider from berries mixed with apples tastes particularly fruity. Berry cider are characterized by their sweet taste and reddish color. There is also cider with blackberries, strawberries or forest fruits. Many manufacturers now also offer cider varieties made from elderberry blossoms in addition to the classic apple cider varieties.
The cider has been produced for centuries using a proven and almost unchanged process. Although in some regions regional peculiarities are taken into account in cider production, the manufacturing principle is always the same.
With a cider set, you can also produce the popular alcoholic apple drink yourself at home. You need apples as a basic ingredient. For most cider producers, cider production starts in the autumn after the apple harvest.
The selection of aromatic, tasty apples is then the largest. Table apples from the supermarket are only conditionally suitable for cider production. Apple varieties with high tannin content are ideal because the vegetable tanning agents ensure natural bitterness.
Low-acid, fibrous fruits guarantee that the cider made from them becomes a tasty drink. Only apples with these properties are selected for production. In addition, it also depends on the correct composition of the basic ingredient.
The right balance of sweet, sour and bitter apples ensures that there is not just one taste. Different types of apples are characterised by certain taste characteristics.
Sweet apples have a low acidity and tannin content, while bitter-tasting apples have little acidity but a high tannin content and sour apples are characterised by high acidity and little tannin.
Which apple varieties are used for cider production depends on the winegrower and varies from region to region. Hessian Äbbelwoi is traditionally made from apples from orchards, the Saarland Viez uses wooden apples and the South African cider producer Savanna uses apples of the Granny Smith variety for cider production.
Once suitable sweet, bitter and sour apples have been selected, cider production begins. The apples are first washed and then pressed. The natural apple juice obtained during the pressing process is filled into fermentation containers - special glass balloons or barrels.
Now the fermentation phase begins. In industrial cider production, large pressing machines are used to process the apples. The apples are crushed until a mass is formed, which is referred to as mash in the same way as in beer production.
Although apples possess natural, fruit-own yeasts, additional top-fermented yeasts are added to the fruits during industrial cider production in order to optimize the fermentation process of the apple juice.
Fermentation begins at relatively low temperatures (about 15°C). The added yeasts convert the sugar contained in the apple juice into alcohol and carbon dioxide. The majority of the yeasts and the fruit residues sink to the bottom after some time.
Before all sugar molecules are converted, the pre-fermented apple juice must be transferred to other fermentation tanks. Most of the added yeast remains in the old vessel. The containers are hermetically sealed so that the remaining yeasts can ferment the remaining sugar in the apple juice.
This forms carbonic acid and the apple cider remains stable for longer. If an apple wine is produced without carbonic acid, the gas is allowed to escape via fermentation tubes. The addition of sugar results in a higher alcohol content.
After most of the sugar has been converted, the cider tastes tart and sour. In order to obtain an aromatic drink with more sweetness, non-fermentable sugar is added to the apple cider.
In industrial production, the cider is often additionally carbonated to ensure the typical tanginess of the beverage. After this process, the cider is ready for bottling.
The so-called bottle fermentation is a special process for the production of cider. Part of the fermentation takes place in the bottle. After the first step of fermentation is finished, the apple cider is bottled.
The remaining sugar then ferments in the bottle. Since not so much pressure is generated during this production step, the bottles can be sealed airtight. A few weeks later, the remaining yeasts are pressed into the neck of the bottle by vibrating, whereby the yeast plug is removed.
The finished cider is then stored as desired for several weeks, months or in special cases even for several years. Cider varieties produced by bottle fermentation, such as the Spanish Sidra método tradicional and the French Apple Cider Bouché, are known for their particularly high quality.
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