would this work??? - Home Brew Forums
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > would this work???

Reply
 
Thread Tools
Old 05-10-2006, 09:16 PM   #1
Dab the man
Recipes 
 
May 2006
Posts: 5


i am kinda new to brewing, so please dont laught too much

Wash apples carefully, slice and core them. Coarse in a grinder, put in a container, add sugar (1 kg apple mince - 150 g sugar) and tie up with gauze and leave in a warm place for 2-4 days. Apple mince float to the surface and the juice is on the bottom. Strain the juice and squeeze apple mince. Add more sugar (1 l apple juice - 120 g sugar), cover the container tightly and leave for 15-20 days to ferment. When the fermantation is over, bottle cider and cork up.

??
Dan



 
Reply With Quote
Old 05-10-2006, 09:32 PM   #2
chillHayze
 
chillHayze's Avatar
Recipes 
 
Mar 2006
Columbus OH
Posts: 1,589
Liked 16 Times on 16 Posts


Only one problem...no alcohol!

What would your yield be using only pure apple juice/mince? That's a lot of apples if you plan on making anything over a 20oz.


__________________
RDWHAHB
Every little thing is gonna be alright.


 
Reply With Quote
Old 05-10-2006, 09:37 PM   #3
Dab the man
Recipes 
 
May 2006
Posts: 5

humm,
the blerb said the yeast in the apple skins makes the alcohol.

so what would i need to improve the yeild?

 
Reply With Quote
Old 05-10-2006, 09:40 PM   #4
chillHayze
 
chillHayze's Avatar
Recipes 
 
Mar 2006
Columbus OH
Posts: 1,589
Liked 16 Times on 16 Posts


I'm not familiar with that practice but it sounds interesting. Is it like wild yeast or something? I would say adding water to the mix but idk if that would dilute it too much.
__________________
RDWHAHB
Every little thing is gonna be alright.


 
Reply With Quote
Old 05-10-2006, 09:45 PM   #5
Dab the man
Recipes 
 
May 2006
Posts: 5

yea, is was all about natural yeasts, which is why you leave the skins in i think.

 
Reply With Quote
Old 05-10-2006, 10:12 PM   #6
david_42
 
david_42's Avatar
Recipes 
 
Oct 2005
Willamina & Oak Grove, Oregon, USA
Posts: 25,593
Liked 151 Times on 142 Posts


Quite frankly, with leaving the pulp and skins in and natural fermentation, I'd be concerned about methanol (wood alcohol) being produced. This is one of the big dangers in homemade grappa. Also, your method would remove most of the yeast anyway.

Juice the apples, let the juice ferment, then add the sugar. Won't be as good as cider made with a cider yeast, but it should be ok.
__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

 
Reply With Quote
Old 05-17-2006, 04:16 PM   #7
frothy
Recipes 
 
May 2006
UK
Posts: 31
Liked 1 Times on 1 Posts


getting the juice out can be a real pain - if you haven't got a press you may make life easier by first freezing the apples and letting them thaw this should soften them up so that once they are macerated (cut up in a blender etc) its even easier to press out the juice by hand through a tea towel or similar.

Matt


__________________
The Hardwick femtobrewery - Brew Blog
Primary: Turbo cider
2ndary:
On Tap: IPA, Bits & Bobs Porter, Mill Run Stout

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Would this work? RockfordWhite Bottling/Kegging 6 01-28-2009 06:18 AM
Will my pot work? CADragon Equipment/Sanitation 2 01-23-2009 11:49 PM
Will this work??? rcdirtbuggy Bottling/Kegging 2 05-24-2007 08:41 AM
Will this really work? Steelshooter Recipes/Ingredients 5 01-29-2007 03:24 PM


Forum Jump