1) Realise apples on friend's tree are ready to pick
2) Pick said apples and be bothered by neighbour's cat for a while. Play baseball with apples and large pole.
3) Cut out bruising, cores and mould, blend and strain apple junk through muslin bag into bucket.
4) Add campden tablets to prevent oxidization
5) Add to demi-john with Montrachet Wine Yeast and Glucose
6) Ferment and age for 6 months, then bottle and prime for a sparkling wine.
Took us about 1.5 hours to make almost a gallon, which was quite a bloody lot of apples. Oh well...I'm undecided on sugar quantities yet as the home brew shop isn't open until tuesday, but I'll grab some then and bring it up to 1.070 - 1.080.
Apple variety is unknown, so no need for Tannin/Acid Blend etc as I have no idea what to add! Oh well. I suppose this is single variety and they seem to be something along the lines of Pink Lady apples - soft and powdery, a little sharp, pink and light green in colour.
A small update, i've been able to get to the LHBS and buy the glucose required to bring it up to apfelwein (2 pounds.) The apples themselves fermented out quite quickly so I'm lucky to get the sugar in before fermentation stopped! Something to do with the fact it's still got plenty of skin in, I guess.
How I've never noticed before I will never know, but metric conversions really can pay off - 1kg is 2.2 pounds, which leaves me with 0.2 pounds of sugar left to prime! Wheeee.