Cider Recipes

[Crastney]

were pressing some apples at the weekend
i would like to make some still traditional cider,

any pointers....?
i was thinking along the lines of;

add 1 camden tablet per gallon, in warm water,as the apples are pressed,
gp yeast
pectolase,
add a percentage of cartoned apple juice,
nutrient
tannin

will be fermenting in gallon containers.....in around 20 deg,
any idea how long it will ferment for,weeks months,

My own personal opinion : I don't normally add CT at all, and if I did, it would be to the juice, after pressing, and before adding a champagne yeast (though normally I let nature do it's thing with whatever yeast is present on the fruit), and I also don't add pectolase, nutrient or tannin, and never add cartoned apple juice either - it's all natural for me. i think 20 deg would be a bit warm, my opinion, the slower, and longer, and more controlled fermentation at a lower temp gives a nicer more rounded set of flavours. at 20 deg, you might be ready before Christmas, though traditionally it was a harvest drink, so make it in October, forget about it for nearly a year, and drink it the next September.

 

[critch]

cold and slow is the way to go.......