Giving cider yet another go. Last year's was my best yet (no bombs and tasted fairly good) and hoping for an even better result this year, but always looking for suggestions. Like to keep things fairly simple and natural, so here's my plan...
Going for a dry, tart cider, so I procured about 2 bushels of apples, 1 bushel Macintosh, 1/2 each of Rhode Island Greening and Northern Spy, (basing off a recipe I saw from Tandem Ciders).
Will grind and press, add campden tablets. Sit for 24 hours or so, then pectic enzyme and probably some tannin. Pitch yeast. Planning on SO4.
From others feedback will leave more apple taste if allowed to ferment completely.
Keep in primary for about 2 weeks or so, rack to secondary for a few more weeks until clear.
Add priming sugar, bottle.
Wait.
Drink in about 6 months.
Any thoughts or suggestions? Again, try to keep things simple and fairly natural.
Only question I have right now is should I avoid grinding the seeds or does it not really make a difference? I have a garbage disposal on a utility sink (which works incredible, takes minimal effort and is quite affordable).
Going for a dry, tart cider, so I procured about 2 bushels of apples, 1 bushel Macintosh, 1/2 each of Rhode Island Greening and Northern Spy, (basing off a recipe I saw from Tandem Ciders).
Will grind and press, add campden tablets. Sit for 24 hours or so, then pectic enzyme and probably some tannin. Pitch yeast. Planning on SO4.
From others feedback will leave more apple taste if allowed to ferment completely.
Keep in primary for about 2 weeks or so, rack to secondary for a few more weeks until clear.
Add priming sugar, bottle.
Wait.
Drink in about 6 months.
Any thoughts or suggestions? Again, try to keep things simple and fairly natural.
Only question I have right now is should I avoid grinding the seeds or does it not really make a difference? I have a garbage disposal on a utility sink (which works incredible, takes minimal effort and is quite affordable).