Apple cider press

Safe Home Cider Making
Prepared by Jim Schupp, Tree Fruit Specialist, University of Maine Cooperative Extension, Orono, Maine

University of Maine Cooperative Extension
Bulletin #4191

Outbreaks of foodborne illness have been attributed to the consumption of contaminated cider. Cider is a natural product that relies on its acidity and refrigeration, as well as sanitation during its making, for its safety. Producers who make cider for sale must be licensed by the Maine Department of Agriculture and are inspected regularly to make sure that safe and sanitary practices are being followed. In the case of hand-pressed or homemade cider, it is your responsibility to assure the safety of the cider.

The following list of guidelines has been prepared by Maine's apple growers, the Maine Department of Agriculture, Food and Rural Resources and the University of Maine Cooperative Extension to help you make safe, healthful delicious cider. If you have questions about cider production or other food safety issues, contact the Maine Department of Agriculture, Division Regulations, (207) 287-3841, or your county Extension office.

Growing and Harvesting the Apples:
Do 
  • Pick apples at the proper stage of maturity, before they drop.
  • Pick apples when they are dry.
  • Pick up drops frequently.
Don't
  • Allow animals to feed in the orchard.
  • Use animal waste as fertilizer.
  • Allow apples to begin to spoil on the ground.

Storing the Apples:
Do 
  • Use only clean, dry containers.
  • Store the apples at a cold temperature, if possible below 40 degrees F.
Don't
  • Let the apples be contaminated by rodents, birds or insects.
  • Store the apples out in the open or directly on the ground.

Making the Cider:
Do 
  • Wash the apples with clean water just before grinding them.
  • Keep press cloths and racks off the floor in a clean place between batches.
  • Make sure equipment and cloths are clean before using them.
  • Blend in some tart apples to increase the cider's acidity.
  • Use food-grade plastic or stainless steel containers to catch the cider.
  • Bottle it as soon as it is pressed.
Don't
  • Use spoiled or defective apples.
  • Expose the juice to air and insects.
  • Allow spoiled or partially spoiled apples to enter the grinder.

Using and Storing the Cider:
Do 
  • Use the cider promptly.
  • Cool the cider to 40 degrees F or lower as quickly as possible.
  • Use clean containers and caps to store the cider.
  • Mark the container with the date the cider was made.
Don't
  • Reuse food containers that can't be thoroughly cleaned.
  • Use containers with porous surfaces, such as crockery to store cider.
  • Forget to clean and sanitize equipment before putting it away.

Cleaning and Sanitizing

After each day's cider making, all equipment, including press cloths, should be:

  1. Preflushed with water to remove apple residue.
  2. Washed, rinsed and then sanitized.
  3. Air-dried in a well-ventilated, clean area away from flies.
  4. A sanitizing solution may be prepared by mixing chlorine bleach and warm water. Use one (1) tablespoon chlorine bleach for each gallon of water. (Sanitizing solution must not exceed this ratio.)

Published and distributed in furtherance of Acts of Congress of May 8 and June 30, 1914, by the University of Maine Cooperative Extension, the Land Grant University of the state of Maine and the U.S. Department of Agriculture cooperating. Cooperative Extension and other agencies of the U.S.D.A. provide equal opportunities in programs and employment.


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