. . . and alcoholic or non-alcoholic beverages other than beer and spirits. Post discussion on recipes, methods, equipment and the like about these drinks here.
18L fresh pressed apple juice 1.5kg dextrose 500g LME 125g lactose 3 large, cored and peeled granny smiths, cut up and put in a stocking. 2 cinnamon sticks a few pieces of ginger juice of half a lemon For a lighter body in the cider, leave out the malt. It is beautiful with it though.
Hey rwh - do you remember what variety of apples you used? Could a juicer work instead of an apple press?
Which LME would you recommend?
You really need a mix of eating and cooking apples, half and half.
Did a few trials a few weeks back using just royal galas. Treated the juice with campden tablet (1 per 5L) for 24hours to kill wild yeasts. Pitched yeast. Used an old ale yeast (cant remember brand) and tasted pretty rank. The experiment i did minus the campden and allowing the wild yeasts to do their thing was better but still not great.
When i do this experiment again i will filter the juice after extracting to get rid of the froth/crap you get when juicing. I would also ferment at lower temps, <18 but if you can and this depends on yeast type, in the 12-14 range.
Keep us informed, am keen to make my own cider from scratch.
Cheers Pale. I don't drink the stuff so wasn't too sure.
Made one cider and the lovely wife said it's not all bad just a bit watery so the next one i'm going to put in apples and juice.
Wasn't sure on what juice though.
1. The preservative in Homebrand apple juce from Safeway is sodium metabisulphite, which of course degrades once its in solution, so this apple juice is fine for brewing.
2. Time helps. Just drank a glass of cider (brigalow kit + dex I think), that's been in the bottle for about 9-10 months. Crisp, dry, tasty.
