Making Cider

Aug 25, 2003 1 Replies
T

Hey All,



I have a question about maker cider. I have three apples trees in my yard that although overgrown, still produce golf-ball (and slightly larger) size apples. I'm thinking I could squeeze them and make some apple juice/cider that I could then turn into hard cider.



I figure I'll have to bring the cider to boil for sterilization and filter it to get out any bugs that could be in the apples. (I'm looking through cider recipes now.)



Does anyone have any experience and/or tips about going about this?



Thanks in advance.



-Kevin


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D

G'morning,

Comments about cider. I'll let you know how it tastes. This is my first batch.

.. No pasteurized juice. .. No pre heat .. 2 packs dry Champagne yeast ( ale as I've read is slower and sweeter) .. 4.5 gallons of "blended" cider. ( couldn't fit 5 gallons with the honey and sugar.) .. 3 lb. honey. .. 2 lb. brown sugar. .. I read a bunch of recipes found somewhere with the "cats meow" url attached. .. 3 weeks primary .. 2 weeks secondary .. discussion on clear / brown bottles for bottling continuing. Cost is the issue. $2.10 per liter. .. plan on priming with the bottling for a sparkling cider.

Hopefully I won't be giving it all away at holidays.

Regards, Dale

Ross McKay wrote:

-- Thanks,

-- CAMTECH

Dale Poisel

2023 Graham Drive Eugene, Oregon 97405-1792 541.912.6415 (fax) 484.9059
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