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If you have access to a lot of free apples, you can easily make cider from them. Any apples will do, but they should be as ripe as possible. This in...
The first thing is to get some apples. You will need quite a lot of large containers, because you need to collect about 4 to 5 times the volume of ap...
You need a lot of apples. Here are about 20-22 gallons of apples, which made about 4 and half gallons of juice.
To release the juice, you have to smash up the apples, then press them. A long piece of timber is good for this (untreated with any sort of preservat...
Here, a press was made from 4" x 3" (12cm x 9cm) timber bolted together. This forms a strong frame in which a tub can be placed.
The mashed apple pulp is put inside a nylon mesh, and put into a plastic box, with a single small hole drilled into it (to let out the juice). The ch...
A board was placed on top of the mesh containing the apple pulp, and a car jack placed between the board and the frame to apply pressure.
This step is not essential, but is advisable if your apples are already quite mouldy or have lots of soft brown bits. Here sodium metabisulphite is b...
Any wine or beer grade yeast is good for this. You can add it straight into the juice, but if you have used sulphur dixide to sterilise your juice, y...
After a week or so, the yeast in your cider will have turned all the sugar into alcohol. At this point you can check to see how sour the apples were....
After you have left your cider for a few weeks, it will clear as the yeast settles, and it will be ready for bottling. It may not be completely clear...
For the first 3-5 days after bottling with, you should keep your bottles in a warm place. This will encourage the yeast to ferment the sugar, to will...
Cheap and cheery, but actually rather tasty, and very satisfying to make...
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Posted:Jan 16, 2010
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