Get it right from the start

[joetilley]

Right I recently made a batch of cider without pressing the apples. Added the campden powder too soon and wrecked it. I still have apples and want to do the whole thing again. This time i would like to make a homemade press. DOes anyone have any designs they can send me in the next 12 hours. Also I would really appreciate if someone could give me full instructions and information on what i need to make my first batch of cider a success.

Joe

 

[evanvine]

If you're making cider from apples you need to pulp (scrat) them before pressing.
Then just add yeast, a pectin enzyme and wait for the ferment!

 

[joetilley]

Thankyou for your replky what's pectin?

 

[prolix]

this stuff it breaks down stuff that causes haze

 

[evanvine]

Pectin is present in all fruit.
This is great if you are making jam, preserve or jelly, but is the pits if you making a presentable drink.
"Pectolas" counteracts the Pectin haze and allows your Cider to drop clear.

 

[joetilley]

So i am going to try make a press tommorow. Once i have 5 gallons of apple juice. What do i do next add cider yeast and put air lock on? How long should it remain in this state

 

It will be self evident, the ferment normally lasts about 10 days.
Don't forget to allow enough space for the initial "mad" ferment!

 

[joetilley]

Whats the initial mad ferment

 

[matty198111]

u will know when u see it

u ever make them volcano's at school, with aking powder and vinegar?

its worse than that lol