Hi, I'm doing my first batch of cider. I juiced apples, mixed in honey and narbonne yeast, and filled three glass gallon jugs. It has been bubbling for a day now, and I am excited! This is fun!
The Kootenays have a history of orchards going back to the early 1900s. I read in a history book that the market couldn't compete with the nearby okanagan due to the late spring and later ripening. There are still some really old trees around, probably from the 1950s. Not many orchards remain, but many houses have a tree or two.
I sourced four different apple varieties from my neighbourhood. They were a good mix of sweet and sour. The juice turned out decent, but perhaps lacking in acidity.
I wanted to get started without buying much equipment. I have seen a car jack used for a press, but never under the car! I shredded the apples in a food processor, squeezed out the easy juice and wrapped pulp in cheesecloth. This was sandwiched between two trays and squished with the car jack. It took some time to adjust the angles, but not too hard to figure out. No engineering degree needed.
From here, I want to see what flavours develop, and possibly add tannin or yeast nutrient. Are they okay to add later if needed?
I've been reading a lot of posts here, and want to thank you for all the information.
The Kootenays have a history of orchards going back to the early 1900s. I read in a history book that the market couldn't compete with the nearby okanagan due to the late spring and later ripening. There are still some really old trees around, probably from the 1950s. Not many orchards remain, but many houses have a tree or two.
I sourced four different apple varieties from my neighbourhood. They were a good mix of sweet and sour. The juice turned out decent, but perhaps lacking in acidity.
I wanted to get started without buying much equipment. I have seen a car jack used for a press, but never under the car! I shredded the apples in a food processor, squeezed out the easy juice and wrapped pulp in cheesecloth. This was sandwiched between two trays and squished with the car jack. It took some time to adjust the angles, but not too hard to figure out. No engineering degree needed.
From here, I want to see what flavours develop, and possibly add tannin or yeast nutrient. Are they okay to add later if needed?
I've been reading a lot of posts here, and want to thank you for all the information.