Fermentation Of Apple Cider
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Marie Samuel Colman School
4655 S. Dearborn
Chicago, Illinois 60609
Grade 7 - Self contained
To determine the chemical changes made in the process of fermentation.
To make apple cider.
1. Ripe apples enough for the entire class
4. Mortar and pestle or blender
5. Muslin or other cotton cloth
6. Flask or bottle with one-hole stopper to fit, 125 Ml
7. Small length of glass tubing to fit into stopper hole
8. Rubber tubing, 20-30 cm long
9. 1/3 cup of warm water
10. 1 1/2 tsps of sugar
11. 1 pkg of yeast
12. 30 mL of limewater
13. pH paper
A. Put yeast into flask, mix sugar and water stirring well. Pour sugar water
into flask and shake vigorously. Students will observe and explain their
B. 1. Dice the apple with skin left on.
2. Crush the pieces with the mortar and pestle or with the food blender.
3. Put the pieces into a square piece of cheese cloth, twist the ends closed,
and continue to twist to force out as much juice as possible.
4. Pour the apple juice into the flask to within 4 cm of the top.
5. Assemble the rubber stopper with the glass piece attached to the rubber
6. Put the stopper into the flask and the end of the rubber tubing into the
beaker filled with water.
7. Let the apple juice stand for 2-3 days. Continue to check for evidence of
8. Test your results by using pH paper.
Students will be able to state and write the meaning of fermentation and make
Students' drawings, discussions and classroom participation.