Around the world, fermenting apple cider is the tradition of turning the juice of the apple into an alcoholic drink known as apple cider. In the United States, it is called hard cider while apple cider is referred to as sweet, soft or regular cider, the simple juice of early season, tart apples. In some regions, however, cider is the alcoholic version, whether made from apples or pears, and apple cider stands for non-alcoholic apple juice.
The quality and diversity of ciders as the gluten-free trend is exponentially greater these days with cidermakers creating rosé cider, naturally sweet sparkling (keeved) cider, sour ciders and all manner of craft ciders that require special treatment and customized technologies.
SRAML cider equipment, specially designed for small-scale cidermakers and commercial producers alike, improves both yield capacity and apple juice quality while being easy to use and simple to maintain, featuring all the systems and additions necessary to support you on your way to excellent cider.
Whether you opt for individual modules, such as SRAML cider press, cider fermenter and cider bottling equipment, or request a complete cider production line, our in-house R&D expert team will help you select just the equipment you need and work with you on project planning to develop the best solution for your business.