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bimini
Joined: 02 Nov 2004 Posts: 156
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sean Downsizer Moderator
Joined: 28 Oct 2004 Posts: 42207 Location: North Devon
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Mafro
Joined: 17 Dec 2009 Posts: 68 Location: Kent
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bimini
Joined: 02 Nov 2004 Posts: 156
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woody guthrie
Joined: 28 Jan 2009 Posts: 209 Location: Cork, Ireland
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yummersetter
Joined: 26 Jan 2008 Posts: 3241 Location: Somerset
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woody guthrie
Joined: 28 Jan 2009 Posts: 209 Location: Cork, Ireland
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yummersetter
Joined: 26 Jan 2008 Posts: 3241 Location: Somerset
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gil Downsizer Moderator
Joined: 08 Jun 2005 Posts: 18409
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Mafro
Joined: 17 Dec 2009 Posts: 68 Location: Kent
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Mafro
Joined: 17 Dec 2009 Posts: 68 Location: Kent
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James
Joined: 11 Jan 2006 Posts: 2866 Location: York
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Posted: Tue Oct 26, 10 10:13 pm Post subject: |
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I get about a gallon of juice from around 4-5 gallons of apples. desert apples yield more juice. Windfall apples that have been left to ripen on the ground yield more juice.
I use champagne yeast because it ferments fast and clean, gives a low ester fermentation (a neutral flavour that allows the apple flavour to come out), and it clears really rapidly giving a firm sediment thats easy to work with. I recently quizzed my homebrew shop bloke about cider yeast and he couldn't really give me a decent answer on what the difference is. A friend at work uses general purpose wine yeast with good results, so as Sean says, the yeast is probably not that important. Having said that, I'm just trying a malic acid reducing yeast (MA33) that may give a different taste.
I don't sterilise the pressing equipment. It must be clean, but there really is no point in sterilising- it's a total waste of time and effort. Although washed, the windfalls are far from sterile, and probably still contain bits of soil and the odd woodlouse. As soon as the pulp touches the press, the press isn't sterile any more. You don't sterilise until you've got the juice. Once I've got a gallon of juice, I add sulphite solution equivalent to 1 campden tablet, seal the demijohn and allow it to stand for 24 hours. A sediment will settle out. Next day, I syphon off the sediment, and add an active yeast.
This works, every time. |
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paolo
Joined: 11 Sep 2008 Posts: 41
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mochyn
Joined: 21 Dec 2004 Posts: 24585 Location: mid-Wales
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