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Making cider

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mr jamez
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Joined: 04 Aug 2003
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PostPosted: 21:20 - 24 Feb 2009    Post subject: Making cider Reply with quote
After a drink or five me and a friend have decided to make some cider this year, which was the easy bit.

I've drawn up plans for a drill powered pulper and a wooden press which I can make easily at work, but I thought I would draw on the vast fountain of knowledge that is BCF for some tips.

For example at the moment the only apples we have available to us are cooking apples or shop bought ones (which we won't be doing) as of yet I still haven't found anywhere to steal or beg for some apples. How do you determine the taste of the cider by the apples you choose?

Also how clean does the mix have to be? some say don't bother adding anything and just leave the buckets open for a bit somewhere warm, others say add tablets to stop it going manky.

So if anybody has made some then I'd be happy to hear how you did it.

Oh and how do you make sure it is strong!
'hic.
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Ariel Badger
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Joined: 02 Dec 2006
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PostPosted: 21:27 - 24 Feb 2009    Post subject: Reply with quote
Blue bottle cider or real cider?
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mr jamez
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PostPosted: 21:32 - 24 Feb 2009    Post subject: Reply with quote
We're going to be making the proper stuff; flat, cloudy, lumpy and knocks you on your arse.
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Bikeless
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Joined: 27 Jun 2008
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PostPosted: 21:32 - 24 Feb 2009    Post subject: Reply with quote
Made some last year from my mates Grandads apples,only got 1 bottle left.We put 1 sachet of white wine yeast and a little sugar,to help it along,in each demijon.Let it ferment for a couple of months then strained it through muslin and decant every so often to get rid of cedement, Thumbs Up ,it's quite pokey,about 8% i would say.

Last edited by Bikeless on 11:27 - 26 Feb 2009; edited 2 times in total
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Tonka
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Joined: 11 Jun 2008
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PostPosted: 21:39 - 24 Feb 2009    Post subject: Reply with quote
Just an idea?

Only ever made Ginger Beer Embarassed but there are always loads of apples given away as windfalls in autumn, not sure where you'd get any now except supermarket. Think the quality has to be fairly good though - no manky ones!
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mr jamez
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PostPosted: 21:52 - 24 Feb 2009    Post subject: Reply with quote
I've read most of the stuff on the net regarding cider making, everybody seems to make it in a different way..
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user
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Joined: 06 Dec 2008
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PostPosted: 21:59 - 24 Feb 2009    Post subject: Reply with quote
I made some once that tasted of yeast. So make sure you don't do that.

I actually work in a cider apple orchard, still got no idea how to make it properly.
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stinkwheel
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Joined: 12 Jul 2004
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PostPosted: 23:03 - 24 Feb 2009    Post subject: Reply with quote
mr jamez wrote:
We're going to be making the proper stuff; flat, cloudy, lumpy and knocks you on your arse.


Squeeze apples, doesn't matter what sort, strain through a collander then a collander with tea towel in it.

Put juice in a clean bucket (clean as in take all the bits of motorbike out) leave to stand for a few hours. This is to let yeasts get in to start fermenting. Some people add yeast at this point. I say please yourself.

Loosely put lid on (so gas can get as pressure builds up out but oxygen can't get in) and leave somewhere relatively warm. You want a pure CO2 atmosphere in the bucket so the yeast makes alcohol as a by product and doesn't just digest the sugar (which it will if it has oxygen to use).

Wait a few months, syphon the cider off the top, leave the sediment in the bottom.

NB. You need to apply a LOT of force to get the apples to give up their juice. It'll need to be thick wood, I was using a 1 tonne scissor jack braced in a welded steel frame and I was bending the steel as the juice started to run.

My effort from last year made using crab apples. Tart but drinkable.
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