Crafted by the talented Sydney Brewery team, our ciders are created on site at The Cidery Bar & Kitchen, led by Sydney Brewery’s Lucas Leczkowski.
How Cider is Made
Written by Lucas Leczkowski, Cider Maker of Sydney Brewery
- We receive freshly crushed and pressed culinary apple juice
- The juice is added to a fermenter tank and inoculate yeast, giving a dry Champagne style finish with some acidity.
- During the fermentation process, the yeast eats all the sugars and oxygen in the juice. Throughout this process, Alcohol and CO2 is produced.
- It takes approximately 3-4 weeks to ferment our apple juice into a cider, where we end up with a very dry cider at higher alcohol content.
- Once fermentation has finished, we maturate by cooling down the cider causing the yeast to go dormant and drop to the bottom of the tank, where it can be separated from the cider.
- The next step is filtration, where we transfer the cloudy cider through a filter to remove any residual yeast and other unwanted particles.
- Finally a calculated quantity of apple juice is added to the filtered cider to provide sweetness and body, as well as lowering the alcohol content to our specifications.
- We then force carbonate with CO2 and…it’s ready to drink!