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Today I had a cider making course run by professional cider makers in a local heirloom varieties orchard. We were allowed to collect our own apples and the were milled for us. These are the juice's specs: SG 1044, pH 3,0 and titratable acid 7 g/l. We were told spontaneous malolactic fermentation...

Thanks for your replies. I have a simple hand-operated basket press. I prefer chips to apple sauce as the latter tends to produce larger lees volumes. I do not plan to do more than 100 kg of apples yearly in the foreseeable future.

Any thoughts about this one? Not very expensive. https://www.wiltec.de/edelstahl-kernobstschneidmuehle-1100w-1-5ps-2800u-min-1000kg-h.html

I know none of these yeasts: would be very interested in your results. Whatever you do: make sure you use the same juice for all yeasts to keep things comparable.

Thanks for your replies. Unfortunately I am no good at DIY-ing. So I need something ready-made.

Couple of weeks ago I pulled the trigger on this one, made by Grifo: Lagerverkauf: Handbetriebene Obstmühle OM10 mit Edelstahltrichter, Leistung 200 kg/Std. günstig kaufen - Lagerverkauf Fischer Kellereitechnik Lahr/Baden, 274,00 € Peformance very disappointing. After a while bits and pieces...

You can add alcohol when you have reached your desired sweetness level, like they make port wine.

Last couple of weeks we have been enjoying the 2020 harvest cider. Very good and appley flavour. Made with old Dutch varieties (mainly Zoete Ermgaard, Zoete Kroon) Princesse Noble (which some consider Dutch as well) and Gravensteins from a neighbour. Mangrove Jack's M05 (yes, the mead yeast)...

How about prefermenting a small amount form a 10 g packet?

Leave it for another year, it may get better.

Air exposure or CO2 exposure? If you have had a functioning air lock all the time there's no problem.

Not all sugar is converted into alcohol and CO2, especially when wild yeasts are present.

Roasting oak chips reduces their tannin content, European oak contains more tannins than American oak. How about adding hops and sloes? Check this out: An Overview of the Factors Influencing Apple Cider Sensory and Microbial Quality from Raw Materials to Emerging Processing Technologies

Nice guy in the village planted some heirloom variety apple trees some years ago. No specific cider apples but last years cider turned out really nice. I can take however much I like. I help him prune his trees and give him juice and apple pie in return.

Why not add dry tealeaves? No dilution that way.

Yeast cells ferment flructose less well than glucose. Maybe another bug in you juice with a different metabolism has been eating fructose without producing CO2. This is just a wild guess, it is just something that came up in my brain. I have learnt that some wild guesses may be very useful...

At the moment I have a batch of cider that I added some fermenting apple juice to when bottling. The apple juice was made a few days earlier with a slow juicer. In order to avoid losing about half the cider as a foam I have to let the CO2 escape slowly which isn't hard with Grolsch bottles. As...

Wine does not taste like grapes nor does cider taste like apples. Especially if you let it ferment bone-dry. If you like to add apple flavor: why not? I never used it. I would start with very tiny amounts. Do you want to add it before during or after fermentation? Do you now what apple varieties...

Do you add the FAJC shortly before drinking the cider?

Must be a very big kettle.