Maischewerk Apple Wine & Cider Set: Yeast, Nutrient Salt, Enzyme, Sulfur Powder, Fining Agents

Want to make a cider or apple wine from your own apples or fresh apple juice? This set bundles the yeast, the treatment agents and the airlock you need for it, from juicing to the clear drink. That way you have everything for one batch in one place and won't forget anything. You provide the fruit or juice, a fermentation vessel with a suitable hole and bottles yourself.

Each agent has its place in the process. The Cider Fresh yeast is designed for fresh, fruity drinks and preserves the fruit aroma instead of fermenting it away. If you juice yourself, the anti-gelling agent breaks down the pectin: you get more juice, and the cider can later be filtered clearer. The yeast nutrient salt supplies the yeast with nitrogen so that fermentation doesn't stall. Gelatin and silica sol clarify the young cider together: the gelatin binds sediment particles, and according to the manufacturer the silica sol works in combination with a fining agent such as gelatin and is particularly suitable for apple and grape wines. The sulfur powder protects against oxidation and unwanted microorganisms, and the airlock shows you how actively fermentation is running.

Included in the set

• 1 × Joenos Wine Yeast Cider Fresh, 5 g for cider & apple wine (Item no. SKU-100247): ferments the juice quickly and cleanly and leaves the fresh fruit note intact.
• 1 × Joenos Yeast Nutrient Salt, 2 x 10 g for fermentation (Item no. SKU-100224, one pack with two sachets of 10 g each): supplies nitrogen so that fermentation runs stably until the sugar has fully fermented.
• 1 × Arauner Kitzinger Anti-Gelling Agent 50 ml for Breaking Down Pectin (Item no. SKU-111650): breaks down pectin and mucilage during juicing, for more juice and clearer filtration.
• 1 × Joenos Wineguard Sulfur Powder E224, 10 g (Item no. SKU-103602): protects the cider from oxidation and unwanted microorganisms and stabilizes it.
• 1 × Joenos Gelatin 10 g for Fining & Tannin Correction of Wine (Item no. SKU-100229): instantly soluble food-grade gelatin, binds sediment particles and excess tannins and, according to the manufacturer, works particularly well together with silica sol.
• 1 × Joenos Silica Sol 15%, 100 ml vegan fining agent for wine (Item no. SKU-100231): binds fine suspended particles, which settle as a deposit at the bottom; according to the manufacturer, it works together with a fining agent such as gelatin.
• 1 × Joenos Plastic Airlock 10 mm for Monitoring Fermentation (Item no. SKU-111755): lets the fermentation gas escape without letting air reach the batch, and shows you how fermentation is progressing.

How to use the set

1. If you juice the apples yourself, add the anti-gelling agent during juicing. It works best at moderate warmth; the amount depends on the type of fruit and is stated on the packaging.
2. Let the yeast swell: according to the manufacturer, in 10 times the amount of water at approx. 38 °C for 20 minutes. Then adjust its temperature to that of the juice (no more than 10 °C difference).
3. Stir the yeast nutrient salt into the juice right when you start the batch (dosage according to the package instructions) and add the yeast.
4. Fill the airlock with a little barrier liquid or water, fit it onto the fermentation vessel and let the batch ferment. According to the manufacturer, the yeast works at 12 to 20 °C and ferments vigorously even below 15 °C.
5. After fermentation, you clarify with gelatin and silica sol: dissolve the gelatin in ten times the amount of drinking water. The order depends on the tannin: for low-tannin wines, silica sol first, then gelatin; for tannin-rich wines the other way round; a preliminary trial decides (amounts according to the package instructions). Let the suspended particles settle and rack the clear cider off the sediment. Because, according to the manufacturer, the yeast settles very well, early racking is possible, which preserves the freshness.
6. If the cider is to be stored, protect it with the sulfur powder: dissolve it in a little water and stir it in, dosage according to the package instructions. If you drink it young and soon, you can often do without sulfiting.

The yeast is enough for 10 to 50 liters. For gelatin and silica sol, the manufacturer gives 10 g gelatin and 100 ml silica sol for around 100 liters of white wine; with 15 % silica sol this is a ratio of 1:10 (the 1:5 figure applies to 30 % silica sol). Which comes first depends on the tannin: low in tannin, silica sol first; rich in tannin, gelatin first; a preliminary trial decides. Both are enough for a batch of up to 50 liters. For the yeast nutrient salt, the pack states 10 g for about 10 liters; for apple wine and cider 2 g per 10 liters is enough, stronger batches get 3 g, the upper limit of the German guidelines for wine-like drinks (30 g per 100 liters). The 2 x 10 g in the set are therefore enough for a batch of up to 50 liters. You dose the anti-gelling agent according to the type of fruit, and the sulfur powder is enough for several hobby batches; the amounts are stated in the respective package instructions.

Free shipping within Germany, because the set costs more than 29 €. If a discount code brings your cart below 29 €, the checkout charges the normal shipping.

For hazard information, see the individual products. You will also find the labeling of the included hazardous substances here: