First off, how much juice did you get from the 20lbs of apples? assuming you are making hard apple cider, this is the first step id think to figuring out what to do next
Originally Posted by bfbf
warming it to 80 Celsius or by adding a crushed Camden tablet.
be careful of heating your juice. if you heat pasteurize your juice, you will set the natural pectins and your cider will be forever cloudy. for killing unwanted nastys, its 1 crushed campden tablet per gallon of juice. and you should let this sit for about 24 hours. if you are looking for a clear cider, and since you are using fresh pressed juice, you may want to grab a bit of Pectic Enzyme.. add this to the campden/juice mix after the first 12 hours...
So what kind of cider do you want to make? do you want something very dry and whitewine-ish? do you want something sweet? this all comes down to what type of yeast you use. Natural yeast are.. unpredictable.. so i would go the campden route and add your own.
-for a dry cider that may take a few months to age out, check out the Apfelwein
post in winemaking.
-for something sweeter you might want to try a yeast like Nottingham or Safale s-04
-and then theres the hybrid apple beer Brandon created which has been dubbed Graff
-You might also one day want to try an apple mead, which is called a Cyser.
theres a lot of choices.. all of them with merit.. trouble is picking one out of the many ^_^