Apple cider can be carbonated naturally through the process of fermentation within a sealed environment.
When it comes to creating sparkling apple cider, one traditional method involves utilizing the natural biological process of fermentation. This process is key to achieving the bubbly texture characteristic of sparkling beverages.
For many artisanal sparkling ciders found on the market today, the apple juice or cider undergoes fermentation while contained in a vessel that prevents gases from escaping. This can occur in large tanks or directly within the bottles that the cider will eventually be sold in.
During fermentation, yeasts consume sugars present in the apple juice or cider. A byproduct of this consumption is alcohol, and crucially for carbonation, carbon dioxide gas. Because the fermentation is happening in a sealed container, the carbon dioxide produced cannot escape into the atmosphere.
Instead, this gas remains trapped within the container and is forced to dissolve into the liquid itself. As the carbon dioxide dissolves, it creates the effervescence that gives the cider its sparkling quality. The reference confirms this process, stating that fermentation in a sealed container "...produces carbon dioxide that dissolves into the liquid and makes the cider sparkling."
This method results in natural carbonation, where the bubbles are a direct result of the fermentation activity itself, contributing to the flavor and texture profile of the final sparkling cider.
| Process | Container Type | Key Outcome | Resulting Effect |
|---|---|---|---|
| Fermentation | Sealed tank or bottle | Produces Carbon Dioxide | Dissolves, making cider sparkling |
