You’ll need around 9kg fresh apples per 1 gallon or 4.5 litres of juice. A 70/30% ratio of eaters to cookers works unless you can find specific cider apples.
You’ll find your own blends the more you make. If you don’t have suitable juicing facilities then scan around locally or see if you can get access to a small fruit press.
Juice should be a pH of 3.6 to 4.2. If it’s less add 1tsp of chalk/gallon and retest in 15 minutes. If too high add 1tsp of citric or malic acid and retest in 15 minutes. Repeat if needed. You can pasteurise by heating to 75C for a minute.
Pour your juice into your fermentation bucket or jars. When cooled below 28C add 1 tsp each of tannin and pectolase per gallon. Use the markings on and instructions with a hydrometer to see if you need to add any sugar to increase the eventual alcohol content.
Now you can add cider yeast and nutrient between 20 - 27C and cover. Maintain temperature for between 5 to 14 days until fermentation is complete. Check this with your hydrometer. Syphon off the lees into another clean container and stir vigorously to remove carbon dioxide. Once the cider is clear syphon it off any deposit into glass containers, making sure there is no air gap at the top to allow infection.
You can taste it at this point. If too sharp then store for at least another month or until you’re happy with the taste before bottling. It will be flat so if you want to make it sparkling add 1 – 2 tsp sugar per litre, keep it in a warm place for 3-4 days and then move to a cool place for storage. Party time!
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