3 years ago I made cider the easy way, by freezing the apples then fermenting. Opened 2 bottles I had left just before Christmas thinking it would be no good and it was the best cider I have ever tasted ! Guess what I will be doing this year with the apple glut ?
Ditto here, we make a few things in this household like beer, fermented veges, cheese, soap but have never tried cider vinegar which I swear is the best hair conditioner I've ever used (diluted). We also have a couple of apple trees, but my inlaws have more and always have excess fruit.
1.5kg cooking apples, the tarter the better
5-6 litres water
Cut apples into rough chunks, put in plastic bag and freeze for a few days.
Thaw, and pulp them in either blender or old fashioned moulee (sp?) with a little water.
Put remaining water in plastic bucket and add pulp.
Cover, and keep for a week, stirring twice a day.
Strain mix thru cheese cloth and discard pulpy bits.
Pour liquid back into bucket, stirring in sugar, juice and zest of lemons (I just juice the lemons and chop skins up and chuck them in).
Mix should begin to fizz after 24 hours (I sometimes leave longer in bucket depending on how fizzy it is).
Strain again and pour into bottles (I use 1.5 ish litre plastic soft drink bottles that have been well rinsed and glass bottles are not recommended as this brew tends to explode), DO NOT FILL MORE THAN 1/2 to 3/4 FULL !
Screw lids loosely on (I just put them on properly but not tightened really tight).
Leave for minimum of a week before drinking, two months is even better, and as I discovered 3 years is brilliant.
NB: I store my bottles in the un used toilet off my laundry, in a box covered with a towel. It has an even temperature, and concrete floor just in case one goes bang. Makes 8 or 9 bottles. The bottles will bulge and go hard with gas so handle with care.
I have also made rhubarb champagne but wasn't that impressed with it. It was pink, fizzy and an acquired taste
Whoops - I thought you said Apple Cider Vinegar ha ha! but actually Apple Cider is fine too. Thanks for the recipe. We are currently drinking our Elderflower Champagne which is lovely, some years it is horrible (blame the husband) and I won't touch the stuff, but this one (2014) is great. We forage locally for the elderflowers when we walk our dogs.
We made the best cider vinegar we have ever made this year. I had about 30lts of cider from last year, the remnants 3 or 4 batches and made the vinegar from the blend, it must have been about 7.5% alcohol so the vinegar will be about 6%.
shad297;506415 wrote: Ditto here, we make a few things in this household like beer, fermented veges, cheese, soap but have never tried cider vinegar which I swear is the best hair conditioner I've ever used (diluted). We also have a couple of apple trees, but my inlaws have more and always have excess fruit.
I use a garden shredder and opened the feed inlet a bit so I dont have to cut the apples so much.
Just tip the apples in and it shreds them into a bin below. Its a bit noisy but effective.
Press is a basket press using a small hydraulic jack. All seems to work ok and easy to clean.
I bottle the juice after settling it in a fridge for a day. Rack juice off and its clear enough. We freeze the juice and have it fresh through the year.
Have made cider as well but the juice is great for kids!
This is very interesting as I have been looking at other cider recipes/processes and they are very convoluted. We have a half a dozen apple trees which produce more fruit than we can ever use, Cider may be a good option this year!!
Does anyone know if you could freeze whole apples while there is a glut and just thaw them to make batches of cider throughout the year, or would that kill the natural yeast?
When I make plum wine, I freeze the plums, then thaw them in a bucket then pour boiling water over them, and in about 4 days they start fermenting. But this yeast makes the wine taste awful.
So yes, you could freeze whole apples without killing the yeast ...... but ....
You will still need to squeeze the apples, probably after pulping them, so will still need a cider press to get the juice out. If I had a juice extractor I would get the juice out of the apples while they are fresh, and freeze the juice. That way I would be able to do a few apples at a time and put the fresh juice on top of the frozen juice.
Because I don't know what sort of wine will happen if I use the natural yeast, I always use bought dried yeast in sachets from the brewing supply store. I have tried different yeasts now, and have one variety that I like more than the others.