callmebruce
Well-Known Member
I would like to try my hand at making a gallon or so of hard cider, and have a Time Life Good Cook series that gives the basics. I do not have a wine press. When I extracted juice from raspberries and strawberries, I simply put 'em in a processor, then pushed the mess through a sieve.
I'm thinking apples would be a tiny bit harder to press through a sieve. Do I need a wine press or cider press? If I cut the apples and process them, can I push through a sieve? Or how do I go about extracting the juice without picking up pricey equipment? (not sure if I like hard cider, so would rather try a small batch first before spending cash).
I've read posts about starting with apple juice or preservative-free cider and may go that route if I can't figure out how to do it from raw materials. Which brings us to another question. I have a 7.5 gallon fermentation bucket. Would that be too much headspace with the lid closed and airlock in place? Should I just ferment in a one gallon glass jug?
And finally - I live in Georgia. I will not be able to ferment inside the house (not a Georgia thing, just a SWMBO thing!). I will be clearing a space in the garage. I have a thermometer there, and the temps have been a steady 75 degrees. Do I need to wait until it gets a little cooler?
I'm thinking apples would be a tiny bit harder to press through a sieve. Do I need a wine press or cider press? If I cut the apples and process them, can I push through a sieve? Or how do I go about extracting the juice without picking up pricey equipment? (not sure if I like hard cider, so would rather try a small batch first before spending cash).
I've read posts about starting with apple juice or preservative-free cider and may go that route if I can't figure out how to do it from raw materials. Which brings us to another question. I have a 7.5 gallon fermentation bucket. Would that be too much headspace with the lid closed and airlock in place? Should I just ferment in a one gallon glass jug?
And finally - I live in Georgia. I will not be able to ferment inside the house (not a Georgia thing, just a SWMBO thing!). I will be clearing a space in the garage. I have a thermometer there, and the temps have been a steady 75 degrees. Do I need to wait until it gets a little cooler?