How to make ciderkin?
Ciderkin is a light, historical “small cider” made by refermenting diluted juice or by soaking and pressing pomace again with water. It is weaker and thinner than the first-press cider. Home versions need the same hygiene as any ferment; treat it as a low-strength cider, not juice.
Updated
Key facts
- Idea. Second-press or watered pomace ferment — “small cider”.
- Strength. Lower than first-press cider.
- Hygiene. Same sanitation rules as home cider — is homemade cider safe.
How do you make ciderkin?
After the main press, soak pomace in clean water, press again, and ferment the thinner must with yeast. [1] Press mechanics: how a cider press works. Full first-cider path: how to make cider at home.
Why did people make ciderkin historically?
First-press cider was valuable; a second run stretched the fruit. Expect a lighter body and lower alcohol than the main cider. [1] Keep sanitation equal to your primary ferment — weak musts spoil easily. Safety overview: is homemade cider safe. Press steps: how a cider press works.
Related answers: how to make cider at home · how a cider press works
Related on Cider Radar
- Guide: how cider is made
- Open the map: app.ciderradar.com · iPhone · Android
Cider, perry, calvados and pommeau are alcoholic drinks. Enjoy responsibly and follow the legal drinking age where you live.
Questions
How strong is ciderkin?
Traditionally low — a second run from pomace. Check with a hydrometer if you need numbers; everyday cider ABV context: alcohol content of cider.
Sources
- Hard Cider Production & Orchard Management in the Pacific Northwest (PNW 621) — Washington State University, Oregon State University and University of Idaho Extension