EziTasting wrote:How do you do it?
I've heard that they core the apples, juice them, hydrate the pulp and put yeast on to ferment it. At a guess I believe they'd add sugar, but it'd be interesting to know...!
scythe wrote:Yeah the skin contains pectin, you can add pectinaze if you want to as it breaks up the pectin into simple sugars that dont ferment into methanol afaik.
Others have gotten better flavour outcomes by macerating.
bluc wrote:Whatched a video on making cider bloke put them threw a sredder like one of the electric type you would get at bunnings, then put them into a homemade press strained the mixture adjusted gravity with water then pitched the yeast..
Wobblyboot wrote:You can use campden tablets to get rid of wild yeast...
bluc wrote:Wondering how many litres of apple juice in a 25l batch. Do you use 25l straight apple juice or water it back?
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