How do I make cider???

[beesley121]

Hi guys,

Im new on here but can you please offer me some advice please.

I know basically the basics of cider making but what I cant understand is how to end up with a cider that is carbonated as the end product thus giving a sparkling cider.

How do I get the cider this way??

[beesley121]

Thanx DaaB!

Another question I have is can you use a juice extrator to make cider??

[Orfy]

I hope so. I have 4 gallon on the go from a local apple tree.
It's now an apple tree with no apples.

[beesley121]

i read somewhere that using a juicer creates air bubbles in the juice that is extracted, which causes it to to oxidise much quicker.

What I dont know is if this has any effect on the final product??

[beesley121]

ok thanx.

Now if I will write how Im going to make this cider and If you could please fill in the gaps or offer any advice that would be great

1. Sterilize equipment
2. Juice apples
3. measure juice with hydrometer, add sugar if needed,Fill 4.5 litre demijon
4. add ??? campden tablet/s
5. Shake and the put airlock on
6. Wait 2 days
7. after 2 days, add yeast ( dont know which yeast to use and how much)
8. shake, add airlock and then wait until fermentation has stopped (how will I know this has happened??)
9. measure using hydrometer then syphon cider into bottles and add a tsp of sugar and seal to make carbonated cider

[Orfy]

I have a good juicer and it struggles after around 5 apples. It was cutting out because it extracts that much juice the pulp left is dry and clogs the screen.

I ended up clearing it after every 5 apples but it did the job well.
I think it's a lot less hassle than the old crushing and steeping.

I put a couple of campden tablets in and left 24 hours before pitching a wine yeast with nutrient.

I tested the gravity and adjusted as required with sugar to give the disired ABV.

[beesley121]

hi guys,

took me a while but i have managed to fill a demijon!!

I have measure sg but it says 1.030

does this sound right? do I have to do anything to correct this??

[beesley121]

anyone??

[Jim]

That gravity's quite low. I'm not a cider expert, but I would guess you should bring it up to at least 38 by adding some sugar (this is not ideal but I don't see what else you can do.

[johnmac]

Those apples must very be low in sugar. Are you sure they're ripe?

[beesley121]

Can You tell me how much wine yeast I need to add to a 4.5litre demijon to start this cider going??

thanx

[Curious Brew]

Can You tell me how much wine yeast I need to add to a 4.5litre demijon to start this cider going??

thanx

I've found a single sachet does the trick. I've also found that the sludge left over at the end can be reused with no trouble, I've just pitched a new lot of juice over it and off you go again!

I know there's a risk of infection but I think cider is a lot more forgiving than beer.

[beesley121]

Cheers,

Problem is though, my yeast isnt in sachets!!! Its in a sealed container.

So is it around say half a level tsp??

[Curious Brew]

Sounds about right.

Too much isn't going to hurt.

[drsmurto]

The juicer i have i brought back with me from the UK, twas an expensive one with Anthony Worrall Thompsons bearded mug on the box. It juices apples easily, the limiting factor is the small jug to collect the juice so once apple season arrives here i will be aiming to do several batches of cider. Even considering buying a used wine barrel (200+L) to age it in......

Will be using wyeast 4766 for a 25L batch and then stepping up from that.

If only they had a breton cider yeast........