Will-o-the-wisp
Active Member
Hi there,
Skip to the bold text for my question and concerns.
I have picked about 40kg of apples that have been growing in parks, fields, etc and I plan to press them in a few days, with my 5 litre fruit press, to make 5 gallons of fresh apple juice which I will use to make cider. They are washed, quartered and in the freezer now. I plan to use a packet if cider yeast from my local brew shop.
The apples picked are a mix of red, green, crab apples and other types that have been growing locally around south-west UK. I tried to pick a variety as they are not cider apples and I am hoping the mix of sweet, sour and bitter apples will make a half decent brew. I have been making a variety of country wines for about 3 years now but this is the first time trying to make a cider. Surprisingly, I could not find much info regarding cider recipes in the UK and so I have a few questions, I could not find any answers searching on-line.
What is the best way to pasteurise 5 gallons of freshly pressed apple juice the juice? I was thinking to use campden tablets but not sure how many and if this would be reliable for 5 gallons. I was also thinking to heat the juice to 70-75 degrees Celsius to pasteurise, which I think is more reliable, but I do not want to risk degrading the flavours of the apples with heat.
Does any one recommended a method to pasteurise 5 gallons of wild fresh apple juice?
Skip to the bold text for my question and concerns.
I have picked about 40kg of apples that have been growing in parks, fields, etc and I plan to press them in a few days, with my 5 litre fruit press, to make 5 gallons of fresh apple juice which I will use to make cider. They are washed, quartered and in the freezer now. I plan to use a packet if cider yeast from my local brew shop.
The apples picked are a mix of red, green, crab apples and other types that have been growing locally around south-west UK. I tried to pick a variety as they are not cider apples and I am hoping the mix of sweet, sour and bitter apples will make a half decent brew. I have been making a variety of country wines for about 3 years now but this is the first time trying to make a cider. Surprisingly, I could not find much info regarding cider recipes in the UK and so I have a few questions, I could not find any answers searching on-line.
What is the best way to pasteurise 5 gallons of freshly pressed apple juice the juice? I was thinking to use campden tablets but not sure how many and if this would be reliable for 5 gallons. I was also thinking to heat the juice to 70-75 degrees Celsius to pasteurise, which I think is more reliable, but I do not want to risk degrading the flavours of the apples with heat.
Does any one recommended a method to pasteurise 5 gallons of wild fresh apple juice?
