You don't want to know how many I've blinking got!
||i can think of several tons around and about here.|
Juice the apples.
Bramley will make it thin and sharp. If you can mix in a lot of dessert apples it will be more balanced. Ive made delicious cider with dessert apples alone.
Small scale use demijohns.
You can buy a cider yeast off ebay - just small packets. Fill demijohns to the shoulders with juice, let ferment with just a plug of cotton wool for a few days. When it starts to slow down then fit an airlock.
Should finish fermenting by end Nov. Taste it, if its still prickly then let it sit for a few days more.
Syphon into sterile demijohn and top up to the very top with water.
Mature like this for at least 3 months before drinking.
Was planning on just trying a demijohn to begin with.
No dessert apples here. North East Aberdeenshire if anyone wants t send me some!
Thank you very much for that link dpack! It looks like being a Golden Spire (which I had never heard of), apparently a cider apple as well as a cooker, bonus!
Can't be any harder than mead (which is what I mostly make), right?!
||Oh, and as to pruning, I used t help dad prune his trees, and grans. And have seen first hand how bad pruning can ruin an apple tree (dad got a bloke to do his about 3 years ago, he pretty much pollarded them )|