tndave
Well-Known Member
I have several two quart jars full of apple juice that my maw-in-law made for my wife to make jelly with. Well, we have enough jelly for several years and I want to make hard cider with the juice. It is still pretty and hasnt turned dark, but there is a Lot of pulp in the bottom of the jars.
I am planning to use gallon water jugs with a stopper and S type air lock is that ok? I am using all of my fermentors and carboys for beer.
So I am wondering if I just leave the pulp or if I try to strain it or what.
Also we have several gallons of homemade pear juice the same way. Would that make good cider or wine?
We also have some muscadine juice. I know I have heard of muscadine wine. We are not big wine drinkers but it would be a shame for it to go to waste
I am planning to use gallon water jugs with a stopper and S type air lock is that ok? I am using all of my fermentors and carboys for beer.
So I am wondering if I just leave the pulp or if I try to strain it or what.
Also we have several gallons of homemade pear juice the same way. Would that make good cider or wine?
We also have some muscadine juice. I know I have heard of muscadine wine. We are not big wine drinkers but it would be a shame for it to go to waste