Mash and Must

The foundation of great cider begins with the mash and must. Effective treatment at this stage ensures a cleaner, more stable must, setting the stage for consistent fermentation and quality in the final product.

Filtration is key for removing solids, pectin, and colloidal material from the pressed must, improving clarity while protecting fermentation efficiency. By reducing microbial load early, cider makers can minimise risks of spoilage, off-flavours, or sluggish ferments. Complementary water purification can also be applied where process water is used, safeguarding hygiene and consistency.

At BHF, we provide tailored depth and sheet filter technologies, alongside supporting process solutions where required, to help producers optimise mash and must preparation. The result is a cleaner start, improved flavour development, and a more reliable path to brilliant, market-ready cider.