Originally Posted by gregbathurst
It would be difficult to keep the alc. that low unless you dilute, which is anathema to me. Picking the apples less ripe would effect the flavour. The normal level is 6-7% so you shouldn't worry too much about it. One alternative is to sweeten it as you drink it with a little AJ, this would solve both the alcohol and sweetening problems.
You may need a larger container for 5 apple trees!
You need to mill (crush) the apples before pressing, I use a garden mulcher which works well. I got that idea from the river cottage TV show.
Fermentation should be over in a week, I would advise carbonating your cider when bottling.
Hi thanks for your reply
Love the idea of adding extra AJ to weaken it and add sweetness and flavor - is that what companies like Bulmers do then? Because I think there cider is 4.5%?
I think I would need a 1000 liter fermentation tank if I was going to take advantage of all the apples (I clear 2 wheel barrows off the ground is day in apple season)
Even then I know 1 tree is a cooker and one is a hybrid but I am still no further on working out which ones I should use. Any links on working out which apples are which type would be great. Like working out how bitter or sweet they are.
I have an pretty decent food machine that works for pulping - for the first few batches anyway. I will see how well it goes if I goes well the scale can increase
Ok so just to check I
Collect apples when they are ready
take out the stalk and seeds
Pulp them in my food thingy
press them in my home made press
add a Camden tab to kill wild yeast
let it ferment for about a week (but can keep an eye with the hydro meter and it should go to 6%ish)
Then add another Camden tablet and then some more AJ
Then carbonating I need to google
and then I bottel
and then we drink