alphacento
Regular.
Hi all,
this weekend I have made 100% home made cider for the first time. It took 10 hours all in all but hopefully it will be worth it.
I purchased 40 kg of Apfelwein apples (don't know the real name) last weekend and let them sweat for about 1 week. Last night I decided to bring myself forward a little so I cleaned (took me about 1,5 hours). This morning, startin at 8,30, I cut, mash and pressed them. By the time they were all pressed it was about 15.00. After that I filtered the juice to remove some little chunky bits.
After seven hours of work I was left with about 15 litres of juice. I took so long because I used a normal kitchen helper to mash them and a 1,3 litres fruit press to press them. Theoretically I was suppose to let the pomace be pressed for about 25 minutes to get as much juice our of it but it would have taken far to long otherwise. Next time I will get the shop to press them (they offer the service) in order to save time.
So after that I added 5 litres of 100% apple juice just to get over the 20 litres mark. Once reached the amout that I wanted I added 4 campden tablets, 4 taaspoon of pectolase and 1 teaspoon of tannin and mixed until dissolved.
Once everything was dissolved I checked the SG which was 1.050 and then I added enough Sugar to increase it to 1.060. Then I checked the PH level which was around 2,7 so I decided to increase it to 3,0.
Tomorrow evening I will add cider yeast and then, hopefully, in 3-4 months I will have a very good cider!
Does anybody has some suggestions on how make it better? Should increase some more the SG or the PH before dissolving the yeast?
Take care!
this weekend I have made 100% home made cider for the first time. It took 10 hours all in all but hopefully it will be worth it.
I purchased 40 kg of Apfelwein apples (don't know the real name) last weekend and let them sweat for about 1 week. Last night I decided to bring myself forward a little so I cleaned (took me about 1,5 hours). This morning, startin at 8,30, I cut, mash and pressed them. By the time they were all pressed it was about 15.00. After that I filtered the juice to remove some little chunky bits.
After seven hours of work I was left with about 15 litres of juice. I took so long because I used a normal kitchen helper to mash them and a 1,3 litres fruit press to press them. Theoretically I was suppose to let the pomace be pressed for about 25 minutes to get as much juice our of it but it would have taken far to long otherwise. Next time I will get the shop to press them (they offer the service) in order to save time.
So after that I added 5 litres of 100% apple juice just to get over the 20 litres mark. Once reached the amout that I wanted I added 4 campden tablets, 4 taaspoon of pectolase and 1 teaspoon of tannin and mixed until dissolved.
Once everything was dissolved I checked the SG which was 1.050 and then I added enough Sugar to increase it to 1.060. Then I checked the PH level which was around 2,7 so I decided to increase it to 3,0.
Tomorrow evening I will add cider yeast and then, hopefully, in 3-4 months I will have a very good cider!
Does anybody has some suggestions on how make it better? Should increase some more the SG or the PH before dissolving the yeast?
Take care!