Use only fully ripe and healthy fruit without rotten spots.
Clean the cider containers thoroughly and rinse with hot water.
Never fill the container right to the top. The must needs room to ferment of about 5 to 10 percent of the container volume.
Add selected yeasts to achieve a uniform, continuous fermentation.
Insert the airlock immediately and fill with clean water or alcohol.
Do not put the fermenting container in too cool a place. The fermentation temperature should not fall below 10 °C. Ideally fermentation should take place above 15 °C and storage below 10 °C.
A good cider can only take shape in cellars that are draft-free and with a uniformly cool temperature.
Fermentation is complete when no more carbon dioxide bubbles through the airlock.
After fermentation, the cider should be drawn off from the yeast. This makes the cider keep longer.
When racking, do not let the cider splash into the container, instead put the hose on the container bottom.
Several smaller containers are better than one large one, because the cider loses quality once the container is opened.
