The Breakroom > The Water Cooler

Cider Brew - project log

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raynerd:
Thanks for posting guys, I didn`t know if this was a bit too off-topic.

There was actually going to be some engineering in it as my intention was to make an apple press using a car bottle jack and two crushing plates. Unfortunately I never got around to it as time just passed by and then the apples were ready to be picked! If it works and I try this again next year I will definately use a press. I did a damn good job (if I do say so myself lol) pressing by hand but the pulp was still slightly wet and I bet a press would have extracted quite a bit more juice. Anyway...keep posted! No activity tonight but I`ll be starting the fermentation tomorrow.

bogstandard:
You would get a much more pleasureable return for your quantity of apples if you turned it into wine. I reckon about 10 gallons at least. Plus it could be drunk from almost the time it was bottled.

I used to use the basic apple mash, and by adding whatever flavours (different yeast types, and a small bit of other fruit or flowers) I wanted during mash fermentation, I made some very refreshing and definitely 'fall overable' wines. From heavy table wines, to light, drink in the yard types. The best ever was a Tokay yeast based one, by gently feeding it sugar daily, coupled with a slightly higher temperature, I managed to get it to 14% by volume before the yeast gave up. A definite 'wobbly leg' juice.

Bogs

Darren:
I thought you strained it after the fermentation stage......but then it's been a while since I've done it... :scratch:

bogstandard:
Darren,

Never having brewed Cider, I think they actually ferment the juice only, whereas with wine, you use the whole fruit to make the mash, and after fermenting in a bucket until the yeast has gained strength and the fruit or whatever has imparted the required flavour, the solids are strained off, and the resulting must is then fermented on until the yeast dies (usually 6 to 8 weeks), or stopped when you have reached the required alcohol level.
With home made white wines, you usually consume within a year, but with the heavier red wines, they will last for years in the bottle.

A very enjoyable pastime, unfortunately one I am not allowed to do any more.

John

Darren:
I see, I've only ever done wine....very nice it was too....not like the shp rubbish...yuk.... :lol:

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