G'day everyone, thought I'd share my brew, as it's not the usual pro-setups that I see everyone talking about.
I've got a week in a halfway house with a bit of time to kill so I decided to make a hard cider. You can probably work out the issue - one week isn't much time.
Anyway, what I purchased (AUD$10 in total):
1. 2x 3 Litres of Homebrand Apple Juice
2. 1 kilo of homebrand Australian white sugar
3. 5x 7g Bakers Yeast
1. Utilise the sterile 3 litres containers that the juice came in. Tip out a midi's worth
2. Add about 150gm of sugar in each 3 litre container. Doing it by eye.
3. Swish it around
4. Add one 7g packet of bakers yeast in each container
5. Swish it around again
6. Put the original plastic screw lid back on tight (though there isn't a perfect seal)
7. Put each 3 litre container in a pastic bag, to safe guard against major leaks when burping
8. Store in a cupboard (temprature here is about 25 degrees celcius at night, 35 celcius during the day
So - it's day two here and I've needed to burp the containers ever 3 hours or so - there's a LOT of pressure being built up and when I crack the screw top it's like opening a bottle of shaken softdrink.
My plan is to open and consume the first 3 litre bottle on day 5, and consume the second 3 litre bottle on day 6. I'm hoping with the massive activity I'm seeing that I get at least 5% alcohol (@ 5% it would make a great hearty breakfast drink, anything above that I'll wait for beer o'clock) though anything above would be awesome. As for taste, I'm hoping that it tastes ok (I expect it to be average, though as long as it's drinkable it'll be sweet).
Attempting to avoid getting crook is also high on the list.
Can anyone offer any advice?