Well, got my apples pressed on Wednesday for this year's cider and got a massive 58 litres of juice. Cost me £25 at a nearby fruit farm. They told me it's been a great year for apples, thy're apparently a lot juicier than last year.
So I've chucked in 1½ kg of brewing sugar to up the OG to 1053, meaning that, all being well I should get about 7% ABV or thereabouts. 2 tsp of precipitated chalk added (the apples were mostly bramleys so need a bit of acid reduction) plus a teaspoon of wine tannin for a bit of mouthfeel....and that's it. No yeast, the airlock is just starting to bubble away. Looking forward to next summer, especially at under 50p a pint.
Anyone else cider-making?
So I've chucked in 1½ kg of brewing sugar to up the OG to 1053, meaning that, all being well I should get about 7% ABV or thereabouts. 2 tsp of precipitated chalk added (the apples were mostly bramleys so need a bit of acid reduction) plus a teaspoon of wine tannin for a bit of mouthfeel....and that's it. No yeast, the airlock is just starting to bubble away. Looking forward to next summer, especially at under 50p a pint.
Anyone else cider-making?
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