daveanson
Active Member
Hello All, I'm new to brewing and going to be brewing cider. I've stocked up on what we think are enough apple that I've found out and about. It was surprising about how many apples are available a long the road side and out in the country side when you are looking out for them - I covered about 20 miles (driving in the car) in just over 2 hours and without any ladders or precarious climing (well mostly). Neither did I need to go knocking on unsuspecting folk or even trespass. I've found a variety, which includes some crab apples and I think maybe some cooking apples. Still I'm happy with a hit and miss operation to see how it turns out. I have two containers of apples, each one is a two man lift and a 40 pint barrel in which to brew the cider.
I've made a apple press myself, bought a pulp master and muslin, borrowed a beer brewing barrel. The next step is to start the process in the next few weeks.
I've read up generally and decided the organic method of natural brewing as it seems the no nonsence approach and I don't mind waiting. I'm still a bit sceptical but I seems simple enough (though I'll probably end up erm... drinking.... my words in a few months). The general process, as I understand it, is that we mash the apples to a pulp, press the juice from the pulp into another container, add some (i guess a couple of handfuls) of pulp to the juices, leave it a few days to start fermenting, siphon it all into the barrel, take a reading using a hydrometer (at room temprature), seal the barrel, leave it for 8 months, drink it or sell it a drain cleaner.
Any tips and correction most welcome.
I've made a apple press myself, bought a pulp master and muslin, borrowed a beer brewing barrel. The next step is to start the process in the next few weeks.
I've read up generally and decided the organic method of natural brewing as it seems the no nonsence approach and I don't mind waiting. I'm still a bit sceptical but I seems simple enough (though I'll probably end up erm... drinking.... my words in a few months). The general process, as I understand it, is that we mash the apples to a pulp, press the juice from the pulp into another container, add some (i guess a couple of handfuls) of pulp to the juices, leave it a few days to start fermenting, siphon it all into the barrel, take a reading using a hydrometer (at room temprature), seal the barrel, leave it for 8 months, drink it or sell it a drain cleaner.
Any tips and correction most welcome.
