I've been browsing through this forum for the last week or so and I have just decided to actually join and hope to get some information first hand and post a few pics of my results etc for the sheer banter
I'm in the process of making a Cider!
I've pressed the apples myself as I have my own we small orchard of perhaps 12 trees.
I've decided to call it quits at 9 gallons lol.
one of these gallons is in a demijohn with nothing added to it whats-so-ever just straight from the press and into it, air locked and put away.
The other 8 gallons are in fermentation bins (5 gallons in 1, 3 gallons in the other)
For the 5 gallon bin i decided to use 4 gallons of red eating apples (very sweet) with 1 gallon of green apples (quite bitter)
for the 3 gallon one i have used roughly 2 gallons bitter, with 1 gallon sweet.
i have added 5 campden tablets to the 5 gallon drum, and 3 campden to the 3 gallon drum.
i have waited the 24hours (roughly 28/9 now) and im ready to add the yeast. The yeast im using is youngs super wine yeast compound. 60g's in total (not sure to use it all or not yet?)
The questions i would like to ask at the moment are...
How much yeast should i add to each drum?
Should i add sugar to these or not? and if so, how much?