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I did it! It was not simple and I had a low yield. The main problem is that the rolls of my crusher are too distant. I obtained about 24 liters from about 50kg a 48% yield. I have a question. I measured the sugar content with a densimeter which showed 13.1°Babo/1.063 SG and with a...

A question. Do you cut away the cores and seeds? I read that according to someone seeds give a bitter aftertaste and they are poisonous.

I'm gonna make about 50kg, it's my first time doing cider. I asked because I saw those crusher quite similar. Btw I'm gonna measure the distance between the metal rolls and report.

It is a physical obviousness, apples are softer than two metal rolls. Obviously I'm gonna cut apples in slices. At this point my only doubt is related to the distance between the rollers.

These crushers are all made of metal don't know where you see plastic in those pics. Btw mine is like the crushers in the last two pics but the paddle has not those two little knives. Just heard another Italian guy who uses the same crusher with success. He firstly cuts the apples in slices...

Wait... This is a pic from the web, mine is 100% made of iron/stainless steel. I found identical crushers sold as apple crushers except for sort of knives welded on the paddle. By the way these instruments are generally called "fruit crusher" , so it is not only for grapes.

I'm gonna made my first cider by using a grape crusher and a wine torque used to make grape wine. The grape crusher is similar to an apple crusher but did not has the "knives". Mine is just like the one in the pic. Would it work well? I'm gonna cut the apples before, naturally.

In northern Italy there are mainly commercial cultivars don't really know if they have other local cultivars but they grow dessert apples mainly.

But, is there an equivalence between co2 volumes and Atmosphere (pressure ) ?

I'm reading that citric acid is not good to add to cider. It should be better to add malic acid. Btw I think I'll add only metabisulphite before inoculation. I'll try to find acid apples

I'm thinking about using a wine product in tsbs called Tannisol. By using a tab/hl it introduces about 50ppm (0.9 grams) of potassium metabisulphite, 0.3 grams of citric acid and 0.2 grams of tannin. What do u think about it? To make carbonation, I read that 2.5 volumes of co2 are ok. It...

I have gelatin in grains. I will use also pectine before fermentation. Don't know if is useful for me to use also gelatin after fermentation. I know that it makes its work with a lot of days .

Another stupid question...I know that the weight/liquid ratio is about at 50% but, how many dregs do you usually throw away? By considering that I should press about 50kg and should have about 25 liters/6,6 gallons, at the end of the whole process, before bottling, how many liters/gallons will I...

According to my equivalence, 50PPM should be about 0,09 grams/liter so the minimum quantity of 0,1 grams/liter should be ok.

So I read the data sheets of my products and they say: Metabisulphite: 10-30 grams/hl (0,00083334735-0,0025000421 lbs/gallon) before inoculation Enzyme: 2-4ml/hl at 15-20°C (59-68°F) Nutrients: 40-100grams/hl (0,002535316-0,008333474 lbs/gallon). By considering that the apples I'm going to use...

Thank you Maylar. So you don't control the temperature during fermentation? I would like to wait lower temperatures but the problem is that the must during fermentation reaches higher temperatures. I use an handmade system to let the must be cooled at about 60°F/16°C. To have 50°F I should wait...

How much potassium metabisulphite and yeast nutrients do you use?

Thank you very much for your replies. By considering that I want to make a sparkling cider just like beer by making a priming...how many days/months have I to wait before bottling?

And what about clarification of the must? Do you use enzymes or do you chill the must before inoculating the yeast?

Another simple question, do you wash your apples with simple water or do you use some products?