So I would add the nutrients and sugar, mix it up, and heat the must on the stove? Sounds doable. I had my reservations about boiling, so this is a lot better. Thanks for the tip!
I think the apples growing on the tree in the backyard are a normal edible apple, but the tree is extremely tall and has never been pruned, and I read this limits the size of the apples. I found one yesterday that was half red, around the size of a tennis ball if not slightly larger, and when I ate it it was pretty good, albeit still a bit sour. They're falling daily, but when are apples really ready for cider making? I was going to place a tarp on the lawn beneath the tree during the first week of september and collected a bunch of apples. The tree is so tall that using a ladder is pretty much out of the question.
I was thinking of making different 1 gallon batches of cider, perhaps adding different fruits such as raspberries to some batches, maybe dry-hopping others, use some cinnamon, etc. Experiment a bit. How many pounds of apples do you think I'd need to extract a good 5 gallons of juice? I'm assuming a ton.
So 40 pounds, eh? Damn, that's a whole lotta apples. I just found some groupon coupon for 20 pounds of orchard apples (picked by yourself) for 9$. Maybe I'll do that and add my own. Most of the apples are leaning into the neighbour's yard and I don't know these people, but maybe I'll become friendly with them to claim what's mineDoc_Drive wrote:I'm trying to remember... I think last time we made a cider, we used a mix of apples, crabapples and pears and used about 80 lbs for 10 gallons... I think that was it...
Then again, my other neighbour has a full cherry tree he lets go to waste...the squirrels love it. Maybe next summer I'll try a cherry wheat or cherry wine or cherry mead or something, if I get to know them.
Nice. That's what you should call itDoc_Drive wrote:I have three crabapple trees in two of my three neighbours yards. It'll make cul-de-sac wine...