Sparkling Cider Equipment - starting from zero

[Karl]

I’m a humble home orchardist and beginner cider maker (I’ve successfully made dry still for a few years now!) My style is simple and natural, wild ferment. Just making it for myself friends and family, not a big production. I love it, and I’m so happy to have found this group.

Next, I want to step into sparkling cider making. I’m in the USA, and prefer to order online, but putting together the shopping list is tricky…with all the different sizes and styles of corker/capper, bottles, neck sizes, crown caps, corks, cages…it’s a lot.

(I think it’s the romance of riddling that first caught my attention, but now it’s time to get serious and get started.)

What gets me is…I’m sure once you know what you’re doing there is a discrete list of process steps and a simple list of equipment and parts and TADA! you’re a basic sparkling cider maker…but getting from here to there is my hurdle. (I’ve read multiple books on it, but now it’s time to actually do it, and I can’t wait!)

I love Claude’s page with some classic items listed (I’d like as authentic/austere a product as possible)

http://www.cjoliprsf.ca/bouteilbouchon.htm

…but where/what exactly to buy isn’t clear.

For example, I think people have good luck with this Ferrari corker, but it mentions for Belgian bottles/corks so not sure about “champagne” bottles…or are sparkling cider bottles different/smaller still…

https://www.morebeer.com/products/ferrari-wine-bottle-corker-italian-floor-acetal-jaws-removable-legs-1.html

And then, do I need a separate crown capper?

I think this video is for that corker, and they have some bit of kit they attach to it to press on a crown cap, but I’m not seeing where to get that part, or if I need a separate capper.

https://youtu.be/tiocun9SeTQ?si=GbfdLdrSZ7iK9iJK

Someplace I saw some copper cages I liked…but again not sure on sizing and getting the right fit.

If anybody has ideas, or even an online shopping list for all I need, I’d take your advice.

Want to make sure I get what I need that will work cohesively together to achieve a classic, natural final result. Not afraid of spending a few dollars to get there (buy once cry once!)

Thanks for your valued input!  :)

[LL]

This crown capper is pretty decent, if you want a manual one:

https://brouwland.com/en/corkers-cappers/1650-crown-capper-tablemodel-corona-2629mm.html

Best,

Love

[jeff.k...@gmail.com]

Hi Karl,

The crown capper in the context of champagne bottling is not just for crown caps during the secondary fermentation - it is also to squish down the champagne cork (which you inserted with a Ferrari corker) as you put on the wire hood.  

If you are committed to the champagne method then I think you can get away with:

1) A champagne corker.  https://www.polsinelli.it/en/corking-machine-for-cork-stoppers-P353.htm 

There really are not too many variations of these.  The one in the link is the next generation of the older Ferrari model, I like it better because the base is a lot more stable).  

2) A crown capper,  https://www.thevintnervault.com/crown-cappers-crown-capper-maxi-be-2074/

You can get away with a cheaper version but investing in a good one is really worth it if you do more than a couple of bottles.  

You can degorge without freezing the neck.  It is a pain (and messy) but it can be done.  If you are a beginner, I would freeze the neck.  But you want to be austere...

You can twist on the wire cage with a pencil.  Same as above - it is a pain but can be done.  I strongly recommend a rebar wire twister: https://www.lowes.com/pl/concrete-cement-masonry/rebar-remesh/rebar-tools-accessories/wire-twisters/4294515364

As for corks and caging - you want to go with beer corks (26 mm) .  Not champagne corks (30.5 mm dia).  The wire cages are sized accordingly.  Using the beer cork will make your life a lot easier.  

Good luck!

/J

On Friday, September 26, 2025 at 2:51:41 PM UTC+2 Karl wrote:

[terryc...@gmail.com]

It isn't clear whether you want to seal with corks or crown seals. IMO crown seals on 330ml/12oz (or larger) bottles is the easiest way to go as both crown seals and "standard" bottles (and crown cappers) are easy to get.

As far as carbonating is concerned, I find that bottling at SG1.005 (10g/L) of sugar or below produces a goldilocks (just right) carbonation. Adding sugar to the bulk cider then bottling is easier than trying to add dry sugar to bottles. I have mentioned in other posts that understanding the carbonation process is useful as it also gives an insight into how to produce a sweet sparkling cider (i.e. ferment part of the sugar for carbonation then pasteurise to kill the yeast but keep some unfermented sugar. Alex Simmens of Llanblethian Orchards has a very good Bottle Conditioned Cider Guide on Google that you might find useful for determining how much sugar you need for your target carbonation level.