Apples Used For Cider How To Make Hard

The yeast will start to become active, and things will get bubbly.

While we worked, we enjoyed a couple glasses of our first batch its fun to work on a home brewing project that you can drink so soon.

Apples Used For Cider How To Make Hard

Quite a few people have asked me about how to make hard cider from whole apples, without using a press.

We have never had the luxury of using an apple press maybe someday we will be so lucky, but for now we have a pretty good method just using a juicer.

Hopefully you can go get some apples, pears, or crab apples and make some drinks Just a note before we get started I make unpasteurized, wild cider.

This means that I use the wild yeast already present on the fruit skins.

While this produces a very authentic English-style cider, I know that not everyone is comfortable with unpasteurized juice, and some dont like to gamble with the flavor of wild yeasts.

Ill include some modifications for these concerns at the end of the post.

Try to include some crab apples or tart apples with your sweet ones for a better, more balanced flavor.

Some people simply stretch a balloon with a pin prick in it over the demijohn instead of using an airlock.

This is one of the easiest brewing projects, in terms of equipment needed.

I dont use any vinegar or veggie wash because I want to keep the yeast on the skins on the apples.

This is mostly just to check for bugs or other issues with the apples.

Discard or cut around any that have an infested core, and cut out major bruises.

You dont need to worry about coring or taking stems out the juicer will do that for you.

Place your sieve over a clean bowl, and line it with your kitchen towel.

Put a couple heaping handfuls of pulp in the towel, and gather the edges and twist to wring out as much of the juice as possible.

My own juicer is not great, so I actually get 50 of the total juice this way.

Your pulp (now called pommace) should be really dry when youre done, and you can just compost it.

This is where a little guesswork will come in, because the acidity and tannin content, as well as the sweetness of your fruit will vary.

I usually add about a cup of sugar to a gallon of juice, and I dont like mine very sweet.

Dont get hung up on this step, as you can add more sugar later if the brew is turning out too dry or tart for your taste.