(2) Expanded culture of yeast. The first level of culture: take fresh apple juice, divided into two sterilized test tubes, each loading 10 to 20 ml, plus cotton plug. Sterilize under the pressure of 0.06～0.10 MPa for 30 minutes, cool to room temperature, access pure yeast 1～2 inoculation needles, shake to disperse, and incubate at 25～28℃ for 24～48 hours to make fermentation vigorous. Secondary culture: use sterilized triangular bottle, fill 500 ml of fresh juice, sterilized as above, access to two test-tube yeast liquids of vigorous culture, incubated at 25 ~ 28 ℃ for 24 ~ 28 hours, to be used after the fermentation period. Third-level culture: the use of sterilized 10 to 20 liters of large glass bottles, holding fresh juice accounted for 70% of the capacity, sterilization methods as before.
(3) Fermentation. Fermentation methods: low-temperature fermentation is preferred for cider. The first means is low-temperature smooth fermentation, the second is to extend the fermentation period, and the third is to produce enough ethanol content in the original wine.
(4) Post-treatment. Filling and sterilizing: Filling is carried out after aging treatment. The alcohol content above 16 ° does not have to be sterilized, if it is lower than 16 °, the cider is generally sterilized after bottling, the sterilization temperature is 68 ° C, the sterilization time is 20-30 minutes, or the product will be heated to 82 ° C, keep it for 20-30 seconds, and when the temperature is reduced to 63 ° C, it will be hot-filled, pressed the cap, and can be cooled naturally.