THAYER988
New Member
My husband and I have many,many apple trees on our land and after many years of talking, we have decided to take the plunge and make cider and hopefully hard cider. So far we have collected 2 30 gallon cans full (very sweet, juicy apples). We have ordered a cider press that will be here mid next week.
I have spent a considerable amount of time online studying up on the best way to do this and this is what I have come up with so far, with questions along the way. Please read and let me know what you think.
My basic plan without too much detail so far is-
After washing the apples, we will grind with our meat grinder. Place into cider press (Q- press doesn't come with cloths for straining, should I purchase?) putting juice into barrels ( Q- does size of barrel influence taste, length of fermentation ect) Drop in camden tablets and wait recommended time before dropping in yeast. ( Q- What is best yeast to use for sweetest tasting cider?) Let set at (55degrees?) until fermentation stops ( Q- how do you know?) then bottle.
What determines the length of fermentation? I have heard the longer it ferments, the sweeter it gets, I would like to make a batch of slow fermenting and faster fermenting, tips? Also, when filling the barrels, is it true when using natural fermentation you should fill the barrel to the top but when using yeast fill a few inches short of the top?
If you can recommend any websites for cider making that would be great!!
I have many more questions, but this should get me started. I am embarrassed to say I have very little knowledge on this subject, so please be kind....TIA!!
I have spent a considerable amount of time online studying up on the best way to do this and this is what I have come up with so far, with questions along the way. Please read and let me know what you think.
My basic plan without too much detail so far is-
After washing the apples, we will grind with our meat grinder. Place into cider press (Q- press doesn't come with cloths for straining, should I purchase?) putting juice into barrels ( Q- does size of barrel influence taste, length of fermentation ect) Drop in camden tablets and wait recommended time before dropping in yeast. ( Q- What is best yeast to use for sweetest tasting cider?) Let set at (55degrees?) until fermentation stops ( Q- how do you know?) then bottle.
What determines the length of fermentation? I have heard the longer it ferments, the sweeter it gets, I would like to make a batch of slow fermenting and faster fermenting, tips? Also, when filling the barrels, is it true when using natural fermentation you should fill the barrel to the top but when using yeast fill a few inches short of the top?
If you can recommend any websites for cider making that would be great!!
I have many more questions, but this should get me started. I am embarrassed to say I have very little knowledge on this subject, so please be kind....TIA!!