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Ok, this weekend i plan to buy some apples up Hahndorf way and turn them into cider.
I have a fruit processor and some sodium met laying around.

Could anyone help me with a recipe? How much sugar needs to be added, as i assume there is quiet a bit in the apples already.

I want to make about 25L



p.s I am a fan of Mercury Draught and Magners!



Thanks for your help...

juice enough apples to make your 25lt's then add lactose 250g to 1kg depending on how dry or sweet you like it. pitch a wine yeast.

A good all juice cider basis

And urinate in it for that 'special' Mercury flavour.

Wadda you mean?????

Mercury is the best Commercial Dry Cider available in Oz. It sure shits over Strongbow!!!!!!!!!!!!!

I am afraid Mercury Draught is the best Cider i can buy without busting the budget. Special occasions call for Magners.

Strongbow tastes like sugar and piss.


Is there a yeast to recommend other than wine? As i say, i like the draught of merc.

And is yeast nutrient a necessity?

Thanks

I fully agree about the Strongbow. It IS worse than Mercury. That doesn't make Mercury good though...

And the nutrient isn't essential, but highly recommended.

I was going to do an experimental lot with Champagne cider. I remember an old guy making a champagne cider and the champagne yeast provides plenty of fizz. I loved the stuff and I'm going to try making it sometime.

Given I prefer my mercury and stongbow (I know, but you can't get much scrumpy around) to be dry varieties, so I like the champagne cider like that also.

Wassa wrote:Wadda you mean?????

Mercury is the best Commercial Dry Cider available in Oz. It sure shits over Strongbow!!!!!!!!!!!!!

If I could get my homemade cider like Mercury I would be a happy lad.

If I could get my homemade cider like Mercury I would be a happy lad.

Here here