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We are making our first cider, from apples we pressed. The pressing gave us 4.5 gallons of must. We started with a SG of 1.060, left in the primary with no airlock (the recipe did not say to use one) for 10 days, until SG was 1.020. We racked 4 gallons to a 5 gallon carboy and put on bung and...

We are making our first cider, and we are using apples from our orchard. The recipe comes from "Mary's Wine Recipes." The recipe says to add sugar to the juice to reach SG of 1.060, wait 24 hours (to allow Campden tablets to halt natural yeast), float yeast, then leave in primary fermenter for...

I've never made cider before, and only one batch of wine. We want to use our Gala apples to make cider. They aren't an ideal cider apple, I know, but it's what is on our farm. As for processing the fruit, we have found conflicting advice, so I look to you experienced hands. Should we remove...

None of the recipes for crabapple wine are very detailed about treatment of the fruit. Must we remove the stems before pressing? Some recipes are conflicting as to pressing or chopping the fruit. Which way is best? I have harvested my tree, and washed and rinsed the crabapples in a vinegar/...