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In-Cider Knowledge Trivia Quiz

Cider can be hard or soft, sweet or tangy, dark or clear... but how much do you know about how it's made?

A multiple-choice quiz by Bheth. Estimated time: 5 mins.

Author
Bheth

Time
5 mins

Type
Multiple Choice

Quiz #
369,016

Updated
Dec 03 21

# Qns
10

Difficulty
Tough

Avg Score
5 / 10

Plays
398

Last 3 plays: Guest 71 (3/10), Guest 174 (1/10), Guest 104 (4/10).

One at a Time - Single Page - Timed Game

Question 1 of 10

1. How many pounds of apples does it take to produce a gallon of cider? Hint

25 to 30 pounds

6 to 9 pounds

11 to 14 pounds

16 to 20 pounds

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Question 2 of 10

2. Which of the following is not a type of apple juice used in cider making? Hint

Aromatic

Sweet

Astringent

Neutral

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Question 3 of 10

3. There are two methods used to preserve fresh (sweet) cider for extended periods of time: refrigeration or the addition of sodium benzoate.

True

False

NEXT>

Question 4 of 10

4. In the United States, what season is apple harvest season? Hint

Spring

Early winter

Summer

Fall

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Question 5 of 10

5. How do cider makers ensure a year-long supply of cider? Hint

Vats of pulp are frozen for future use.

Vats of raw juice are frozen for future use.

Harvested apples are kept in temperature and humidity-controlled storage for future use.

Sales data from previous years allow them to predict the amount needed.

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Question 6 of 10

6. What is another name for apple pulp? Hint

Pomace

Crush

Mash

Pressing

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Question 7 of 10

7. Grinding apples into pulp is called: Hint

Scratting

Pomacing

Mashing

Crushing

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Question 8 of 10

8. Apple pulp is pressed to extract the juice. Which of the following is not a legitimate use for the pressed, juiceless pulp? Hint

Making compost

Making cattle feed

Making applesauce

Making cookies

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Question 9 of 10

9. Since apples contain natural yeast, it is possible to ferment cider without adding any additional yeast.

True

False

NEXT>

Question 10 of 10

10. If there is sediment in your bottle of hard cider, it means that the fermentation process occurred in a vat, not in the bottle.

True

False

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Most Recent Scores

Nov 19 2024 : Guest 71: 3/10
Nov 18 2024 : Guest 174: 1/10
Nov 10 2024 : Guest 104: 4/10
Nov 05 2024 : Guest 68: 0/10
Oct 30 2024 : smmattes: 2/10
Oct 23 2024 : Guest 107: 3/10
Oct 23 2024 : Guest 172: 6/10
Oct 15 2024 : Guest 68: 1/10
Oct 08 2024 : Guest 67: 5/10

Score Distribution

Quiz Answer Key and Fun Facts

1. How many pounds of apples does it take to produce a gallon of cider?

Answer: 11 to 14 pounds

The juicier the fruit, the fewer pounds necessary to produce a gallon of lovely cider.

2. Which of the following is not a type of apple juice used in cider making?

Answer: Sweet

There are four juice types: astringent, aromatic, neutral, and acid-tart. A typical blend for cider would be 10% astringent, 20% aromatic, 20-30% tart, and 40-50% neutral.

3. There are two methods used to preserve fresh (sweet) cider for extended periods of time: refrigeration or the addition of sodium benzoate.

Answer: False

Fresh cider is preserved by pasteurization or the addition of potassium sorbate.

4. In the United States, what season is apple harvest season?

Answer: Fall

Most apple harvesting is done in the fall. However, there are a few varieties, such as the Gala (a great eating apple!) that are harvested in late summer.

5. How do cider makers ensure a year-long supply of cider?

Answer: Vats of pulp are frozen for future use.

The pulp is finely ground in a mill to extract the most juice and to reduce discoloration from oxidation, then placed in plastic-lined 55-gallon steel drums. Some of the pulp is frozen in the drums and thawed when needed to make more cider.

6. What is another name for apple pulp?

Answer: Pomace

The origin of the word pomace, according to the Merriam-Webster online dictionary: "Middle English pomys, probably from Medieval Latin pomacium cider, from Late Latin pomum apple, from Latin, fruit".

7. Grinding apples into pulp is called:

Answer: Scratting

Scratting is done in the cider mill. Mills are usually electrically powered, but they used to be water or horse-powered.

8. Apple pulp is pressed to extract the juice. Which of the following is not a legitimate use for the pressed, juiceless pulp?

Answer: Making applesauce

Applesauce is made from whole apples and sugar (optional). Apples are peeled, chopped, and cooked in a heavy pot over low heat until soft, then mashed or processed in a blender or food processor. Sometimes spices are added, cinnamon being the most common. Applesauce made from pressed pulp would be flavorless at best, but more likely sawdust-like.

9. Since apples contain natural yeast, it is possible to ferment cider without adding any additional yeast.

Answer: True

Even though apples do contain enough natural yeast for fermentation, most makers of alcoholic cider use addional yeast to obtain greater control over the fermentation process.

10. If there is sediment in your bottle of hard cider, it means that the fermentation process occurred in a vat, not in the bottle.

Answer: False

When fermentation occurs in a vat, the cider is siphoned off, leaving the sediment (mostly yeast) behind. There is no way to remove the yeast from a sealed bottle of cider, but you needn't decant your bottled cider; the sediment won't hurt you, so enjoy!

Source: Author Bheth

This quiz was reviewed by FunTrivia editor WesleyCrusher before going online.
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