So, me and a buddy have been talking about making cider for a while now. Living in Upstate NY, we can get apples anywhere at this time of year.
A couple weeks ago, he found an old 1872 Hutchinson's cider mill and press...
We decided to go for something a bit different than the local "sweet" blends of cider, so we went with Empire and Rome apples, a 2:1 ratio. Because of this we will be calling our drink Roman Empire hard cider.
So, milling and pressing all the apples yielded a few gallons of cider. We decided to start out small, using only 2 gallons to turn hard. By the way, the gallons that we decided to not turn hard were very good, and a week later there is none left.
Now, I don't know what he is doing to his, but for me:
2 Gal (approx) fresh unpasteurized cider,
1 Lb brown sugar,
1/2 pack Red Star Premier Cuvée yeast
Right now, I have this fermenting away in a 2 gal bucket with an airlock, not the 3 piece kind.
I figure I'll let it ferment until bubbling slows to about 1 per minute. It's been going pretty steady now for a week, started 10/30/11.
I guess now I have time to look up racking info.