CIDERLINES

Fully equipped lines to the apple cider production

We produce professional production lines for the production of cider – ciderlines (CIDERLINES). We can supply complete production facilities for the manufacture and sale of cider in restaurants or sophisticated production lines for industrial production of cider and its packaging in bottles, kegs or other shipping containers.

What is cider and how is it produced?

Cider … more about the carbonated apple alcoholic beverage

Cider is a low alcoholic carbonated beverage made of apples which are traditionally produced mainly in Western and Northern Europe. It is also called Nordic wine as it replaces wine in cold regions where the cultivation of grapes is not possible.

The basis for the production of cider is a sufficient apple harvest of selected varieties, which are first thoroughly cleaned and then by crushing and pressing transformed into fruit juice devoid of solid parts.

Fruit juice must then undergo controlled fermentation for 3-5 days, during which in technically maintained temperatures usually between 28°C up to 35°C sugars contained in fruit are partly changed into alcohol, whose values range between 0.5% to 8.2 % of total. Higher levels of alcohol are considered unacceptable and are more typical for apple wine.

Then follows the separation of clear beverage from sediments, dead yeast and the foam and the beverage passes into maturation phase, when at a low temperature of 6°C – 15°C and a slight overpressure cider fermentates and matures usually for 2 to 3 months. During this time it is slightly saturated by emerging carbon dioxide and acquires its unique refreshing taste. Maturation is completed again by separation of clear drink from settled sludge and foam. Then cider is bottled into clean containers or bottles.

The last phase is bottling of the drink into sales packages, most often glass or PET bottles, small kegs, but also bigger stainless steel barrels. To increase durability of the drink it is recommended before bottling to filter the cider using a plate filter or diatomaceous earth filter, which mechanically removes the last remnants of the yeast and stops the ongoing fermentation process. The drink can also be tapped directly from the tank and served in natural form without filtration directly to customers in the adjacent restaurant, which can have a significant marketing effect for cider producer.

CIDERLINES – production lines for the professional cider producers

Production equipment for the cider is very similar to the brewery equipment. Instead of a hot block with a brewhouse it contains an assembly of machines for cleaning, crushing and pressing fruit. The liquid intermediate which subsequently passes through a fermentation process is the fruit juice pressed from fruit. Fermentation and maturation process usualy takes place in cylindrical tanks that compared to tanks for beer production have only slightly different equipment, based on the requirements of the manufacturing process of cider. Fermentation takes place at higher temperatures and in addition to the cooling a device for heating of containers is needed to maintain the desired fermentation temperature. Our experience in the production of microbreweries ensure the superior quality of craftsmanship and technical solution of the technology for the production of ciders. The production line includes several complete subtechnologies for the production of cider drinks in a professional manner.

I. CIDERLINE MODULO – Modular lines for a cider production

CIDERLINE MODULO – complete professional production lines of modular construction for the production of cider with simple installation which does not require building interventions into the building. Their assembly on the site can be handled by the customer without the need for expert work. In the beginning the line for the cider making is possible to realize in the basic configuration and this gradually expand with other components and equipment, increasing production volume and comfort of work in the production line. We offer several variations of the CIDERLINE MODULO sets with fermentation tanks of volume from 250 liters to 2000 liters.

See all recommended CIDERLINE MODULO configurations.

II. CIDERLINE PROFI – Built-in lines for a cider production

CIDERLINE PROFI – complete professional production lines for the production of cider whose installation and activation requires the work of an expert team. The technology is tightly joined with the building structure. It enables higher productivity and greater production volumes. It includes professional high-performance equipment for fruit processing, controlled fermentation and beverage packaging. We offer several variations of the CIDERLINE PROFI sets with fermentation tanks of volume from 1000 liters to 4000 liters and more.

See all recommended CIDERLINE PROFI configurations.

BEERCIDERLINE – combined lines for the production of both beer and cider

III. BEERCIDERLINE MODULO – The modular production line for beer and cider

BEERCIDERLINE MODULO are complete professional production lines of modular construction with possibility to produce two kinds of alcoholic drinks – cider and beer. The modular design of the line needs only simple installation which does not require building interventions into the building. Their assembly on the site can be handled by the customer without the need for expert work. In the beginning the line for the cider and beer making is possible to realize in the basic configuration and this gradually expand with other components and equipment, increasing production volume and comfort of work in the beverage production plant.

IV. BEERCIDERLINE PROFI – The profesional production line for beer and cider

BEERCIDERLINE PROFI are complete professional production lines with production of two kinds of alcoholic drinks – cider and beer. Their installation and activation requires the work of an expert team. The technology is tightly joined with the building structure. It enables higher productivity and greater production volumes. It includes professional high performance devices for the production of beer and cider, controlled fermentation, maturation and beverage packaging.