Cider

[greenfingers007]

Could anyone be kind enough to spell out how to make cider. quite like the flat scrumpy type myself but will try anything.

Many Thanks

[Capsid]

Yes, I'd like some advice too as the Bramley apple tree is heavily laden (or don't bramley apples make good cider?).

[Matt.]

I thought you basically just squashed the apples and saved the juice. There will be natural yeast in/on the skins but you can add more plus sugar for potency. I thought cider is the most basic of all "brewing"?

[Capsid]

I thought you basically just squashed the apples and saved the juice. There will be natural yeast in/on the skins but you can add more plus sugar for potency. I thought cider is the most basic of all "brewing"?

Ok, looked this up and you are right, pick fruit, let it mature for a few weeks, then pulp it and press it to extract the juice, place in sterile demijohns and allow to ferment, decant and drink.

Method

It seems that it may be worth investing in a good mill and press.

[armadillo]

ooh I do love a bit o' real cider! I've seen people advertise on Freecycle for the loan of a press in exchange for some o' the finished product, that might be worth a try?

[coomber]

I will be attempting cider for the first time this year, this is my recipe - not sure how good it is though, having never done it before

you can use any apples, ripest are best - they have the highest sugar content, a good balance of sharp/sweet is good. apples should be pulped and pressed. the juice put into demi-johns, you can wait to see if it ferments naturally or add wine yeast with added nutrients(a couple of teaspoons to each gallon demi-john) swirl around and put in a loose sterile cotton wool plug for the first few days.leave in a warmish place. within a day or two the fermentation should be under way. when the fermentation settles down (a couple of days or so) clean the inside neck of the demi-john and fit a fermentation lock. top up with cold water to within 2-3 cm of the base of the bung. leave somewhere with temp of about 60 degrees F(no higher than 70). the fermentation is coming to an end when there is very few buubles passing through the lock, the cider is slightly murky and the yeast is on the bottom. you could use a hydrometer, this should show a reading of about 1005 or below.
Syphon off the cider and bottle.

Think there are various other things you can do to make it stronger, sweeter etc but i'm going for the basic version first
If anybody spots any problems/mistakes please let me know before I try it!!!!

[shirlthegirl43]

Try your local homebrew shop for hire of a fruit press.

I made cider last year but was advised to kill the wild yeast before using a proper cider yeast. Can't say the result was worth the effort but someone else may have better success. Good luck folks.

[Matt.]

If you've only got a few apples try using a workbench to create a press. I saw a version on the net where they used two plates attached to the sides of the bench. As you wind the handles the plates close and you have small but decent press.

[janeyo]

Can you use a juicer for the apples? If you peel and pip them first?

janeyo

[marigold007]

Yeah, that's what I want to know.

[Twinkle]

I'm watching this thread with interest as I've only made Turbo Cider before (4 litres of cheap apple juice and a teaspoon of wine yeast - ready in 2-3 weeks)

Now I have apple trees... mwahahahaha

[greenfingers007]

twinkle what does turbo cider taste like?

[Twinkle]

nice... flat, cloudy, scrumpy-ish.
You could make it sparkling by priming the bottles with a teaspoon or two of sugar... I did half like that and left the others flat.
Made it with Lidl apple juice in the 1.5 litre cartons so it was ultra-cheap.

Originally found the recipe here Home Winemaking and Home Beermaking Forum - Turbo Cider! at the bottom of the page

[scarey55]

Can you use a juicer for the apples? If you peel and pip them first?

janeyo

I'm not certain but I think the yeast is found on the peel so probably no good unless you add a "proper" yeast for the fermentation.

[Capsid]

I'm not certain but I think the yeast is found on the peel so probably no good unless you add a "proper" yeast for the fermentation.

The yeast on the peel should get washed through and anyway it would be no different in principle to a cider press where the peel/pulp is retained too. The problem with a juicer is one of size, it may take quite a while to juice enough apples.