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Old 08-25-2007, 08:45 PM   #1
DaGilb
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Default What to do with summer apples?

I have about 8 bushels of soft summer apples. I am told by a friend that those apples, unlike the later ones, are acidic (I have not yet pressed them),have little sugar and yield a poor cider. I am thinking of making a New-England style cider (brown sugar, raisins) with them. Any comments/suggestions would be appreciated.



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Old 08-25-2007, 09:01 PM   #2
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Eat them? Pie?



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Old 08-25-2007, 09:54 PM   #3
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Hey Dude,

I guess by your reply that they are useless?

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Old 08-25-2007, 09:54 PM   #4
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Quote:
Originally Posted by DaGilb
Hey Dude,

I guess by your reply that they are useless?
No, I like pie.
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Old 08-25-2007, 10:41 PM   #5
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Useless to make cider, I meant...;-)

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Old 08-25-2007, 10:47 PM   #6
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Old 08-25-2007, 10:49 PM   #7
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Quote:
Originally Posted by DaGilb
Useless to make cider, I meant...;-)
If you have been told they make bad cider, then I probably wouldn't make cider with them. If this is just because they aren't very sweet, you can always sweeten with unfermentables like lactose or Splenda.
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Old 08-26-2007, 04:59 AM   #8
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A truely good New England Hard Cider is a combination of several varieties of apples, if the ones you have are high acid apples, find some low acid apples to fix that, and then get some dessert apples (higher in sugar), and blend the three varieties. Check out http://www.pickyourown.org/apples.htm for varietal information.

Also, just a little help with yer math if you need it (or those that are reading and do not know), a bushel is 42-48 pounds (most just round to 45), and you'll get about 3 gallons of cider per bushel. With 8 bushel, you may want to try trading someone bushel for bushel for some low acid and high sugar apples...

P.S. Homebrew Heaven carries a book on making cider that covers all the basics very well, and it's only $3.95. check out http://store.homebrewheaven.com/shared/StoreFront/product_detail.asp?CS=hombre&RowID=504&All=

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Old 08-26-2007, 01:33 PM   #9
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I'd make some cider now with what you have. Historically, tart apples were more commonly used in ciders. In fact, sweet eating apples are a relatively recent development. Since you were thinking about adjuncts anyway, the actual sugar levels aren't as important. I'd be tempted to freeze some of the juice, so I could compare it to later ripening apples. You might go so far as to make a batch with just the juice and a batch with adjuncts, then a batch with sweet apples later. Record your impressions of the juice, gravities, etc. for later reference.

Summer apples => early cider => something to swill while bringing in the late harvest. There's a reason Johny Appleseed got rich.

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Old 08-26-2007, 02:22 PM   #10
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Quote:
Originally Posted by david_42
There's a reason Johny Appleseed got rich.
Oh, you mean the company...


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