Cider, does anyone make their own.

[mattydski 560]

I've got an orchard with some apples that aren't best edible, i've got a fruit press and some demijons. And a freinds orchard if needed.

And i realy luv me cider.

So, how it the simplest way of making gods nectare with good results.

And what else do i need?

I prefer fizzy cider if that can be made?? Champagne yeast maybe?

 

Intrestingly, i used to have a mate from Cornwal that always put meat in to his cider. Must be to add bacteria or something.

But i dont want to do that.

Thanks in anticipation.

[shepp 2,285]

My mates going to make some soon, he's knocking up a press this week.

He said the yeast required is already on the apples and the fizz will come once it's been in the bottles for a while.

I would be tempted to add my own yeast though, just to make sure you get the right strain.

Good luck.

[Guest bitsa lurcher]

i would add your own yeast and a small piece of beef diced .....the beef will feed the yeast causing a quicker fermentation process you would also need a fermentation bucket 5 gallon at least . some sterilising tablets and sugar ..... the recipe i used to use was 5 x 1 litre apple juice

 

1 kg of sugar

 

1 250g tub of concentrated apple spread

 

1 small packet of brewers yeast

 

1 small piece of beef

 

sterilise everyting in sight that you are going to use , cut a hole in the lid of your fermenting bucket and place an air lock in the lid . pour a small amount of water in the air lock . put lid and air lock to one side . pour apple juice into the fermenting bucket and put everthing else in except the yeast , top up with warm water and sprinckle the yeast on top , make sure the watar is not hot or you will kill the yeast , put the lid on and place in a warm room or airing cupboard . you can get heat belts to fit around fermenting buckets ...these will keep the brew at the right temperature . good luck hick .........don't forget to clean and sterilise everthing that is to be used .

[mattydski 560]

i would add your own yeast and a small piece of beef diced .....the beef will feed the yeast causing a quicker fermentation process

 

Ah so thats what it for....

 

He reckoned to put a dead rat in. But whether that myth was for my benefit or not i dont know?

Matt

[shepp 2,285]

I don't like the idea of adding meat, there is plenty of sugar for fermentation in the apples.

[Guest bitsa lurcher]

I don't like the idea of adding meat, there is plenty of sugar for fermentation in the apples.

 

if you have not tried addng the meat , give it a go ...........you might well be surprised at the results :alcoholic:

[mattydski 560]

I don't like the idea of adding meat, there is plenty of sugar for fermentation in the apples.

 

if you have not tried addng the meat , give it a go ...........you might well be surprised at the results :alcoholic:

 

I take it once it stops bubbling, bottle it?

And how long to leave it before .......you know......SAMPLING....

 

 

Also, could i do the same in a demijon??

 

Matt

[Jan147 0]

I have just made some from a cider kit £10.89 plus sugar and water. Kept in a fermenting bin until it finished fermenting and then bottled it and got 42 pints. Bottled into Newcastle Brown Bottles and put a level teaspoonful of sugar in each. Leave for a week before tasting.

 

Mine should be ready for tasting this week.

 

lots of recipes on the internet for cider making and some really good information on apples and how they ferment in cider.

[Guest bitsa lurcher]

I don't like the idea of adding meat, there is plenty of sugar for fermentation in the apples.

 

if you have not tried addng the meat , give it a go ...........you might well be surprised at the results :alcoholic:

 

I take it once it stops bubbling, bottle it?

And how long to leave it before .......you know......SAMPLING....

 

 

Also, could i do the same in a demijon??

 

Matt

sorry i forgot to add the finishing touches because we used to drink it cloudy ........if you want nice clear cider leave it until it stops fermenting then place the fermenting bucket on a chair or similar for 24 hours , this will allow the sedement you have just desturbed to settle again . after 24 hours you are ready to syphone the cider into bottles . i would use demi jars , cork and air lock them and this will save you having any explosions in your store cupboard . if you want to be really fussy you could syphon the brew into a second fermenting bucket and leave to stand for 24 hours on a chair and then syphone into demi jars . this will give you a strong bow clear brew and twice as strong

[mattydski 560]

Got all the required bits and pieces now. I reckon i spent about £10 on fleabay.

So when given the go-ahead, will pick all my apples and my mates and set too.

The only problem is that my apples have made a miraculous recovery on the taste front. I cant keep the kids off them now. Why don't they just eat chips and sweats like any normal sproggs eh?

Keep off me cider apples you brats.....or its a lifetime of missery for you with a sober dad.....

[Guest gaz100604]

half of you will end up posioning yourselfs.sounds tricky bragin booze anyone?

[cometa300s 20]

good topic lol i will be refering back to this one

[Guest bigredbusa]

apples that have the white dusty skin dont need yeast as that is in fact yeast , im looking at doing some myself and there are loads of 'how to' on youtube

[Malt 379]

I was told once, that they chuck a side of cow into a big vat, and it's down to the bone within a few days! I was also told that if a rat fell into it, it'd be gone within minutes. Something to do with the acidity.

 

I'm going to be following this one with interest, as the old boy in the flat below me, has got a brambly tree in his garden, burdened with apples. He's said I can have all of them if I want to, as long as I pick him off enough for a pie!

[spudlington 3]

You can make it from kits or use apple juice, yeast water etc to make what's known as "turbo" cider. For the real thing i'd advise you to do it the traditional way which i did last year and plan to do again.

After mashing/chopping up your apples put them through your fruit press allowing the juice to pour into a sterilised plastic fermenting bin. Once you have done all your apples you can simply seal up the bin and fit an airlock to the lid. The natural yeasts on the skins of the apples should be enough but to be safe you can throw in a sachet of cider yeast(can be bought for about a quid). Leave the bin in your shed/workshop for the winter.Over the first few days you will see plenty of bubbling and foam but then it will settle down. It will look like apple sauce but have faith!

When the ambient temperature warms up in the spring a second fermentation will kick off and this will result in a lovely clear cider-filled bin with inches of sediment at the bottom. You should siphon it into sterilised bottles with half a teaspoon of sugar in each. Made it last winter exactly this way and it was incredible stuff. I constantly make lager pilsner ale red wine and kit cider but the "natural" cider was the most satisfying brew i've done.

 

Spudlington