I buy a couple of different types of apples (what ever cheapest, some red, some green and, some pears) freeze them whole, on a Sunday when my wife isn't looking for something for me to do, I take them out and dump them in plastic wash basins, and cover with water and give them a wash while they defrost, they will be much softer than they were before, I cut them in half or quarters and cut away any nasty bits, I put about a kg and a half in a bucket at a time and smash them with a brick until they broken up enough, I divide the pulp into two peices of cheese cloths and put aside while I smash some more, when I have four cakes of pulp I put them into my press, which consists of a stainless tray and five planks of 20mm ply board that fit just inside it, I put a cake between each ply board, then I put the stack into a frame I built out of timber then I use the jack from my bakkie which sits on top, presses down on the top board and squeezes out the juice which collects in a bucket underneath, while the pressure is on the first four cakes I smash another four out and do it all again until I have enough, I let that juice rest over night, siphon into what ever fermentor I'm using, check the gravity and pitch whatever ale yeast I have on hand.
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To pasteurize or not?
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http://www.homebrewtalk.com/f32/easy...g-pics-193295/
I guess if you were really worried about bugs you could pasturise your juice before fermenting, have not tried but I guess it could help and wouldn't be hard with an urn or big pot, Im not sure how or why you would after fermentation unless it's like the method in the link above which is after carbonation, unless you were planning on force carbing it, but this way definately works.
If I have time this weekend I'll make a 5l batch and take some pics of my process, and post them.
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Originally posted by DieBaas View Postthis should work
If you do it before carbonation you'll end up with flat cider unless you force carb
Originally posted by StevenD (Slainthe) View PostI used the little red ones that you get in the 1kg bags in PnP...worked great, even though it was a lot of peeling and juicing.
Also, I would not treat the hygiene issues for a cider any less than I do for beer. It is not cheap to put a brew together, so why run the risk of having to throw the batch away because it has skunked due to bad hygiene?
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Originally posted by Captain View Posthttp://www.homebrewtalk.com/f32/easy...g-pics-193295/
I guess if you were really worried about bugs you could pasturise your juice before fermenting, have not tried but I guess it could help and wouldn't be hard with an urn or big pot, Im not sure how or why you would after fermentation unless it's like the method in the link above which is after carbonation, unless you were planning on force carbing it, but this way definately works.
If I have time this weekend I'll make a 5l batch and take some pics of my process, and post them.
Ah. Thanks for the link, that helps a lot!
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Originally posted by Captain View PostNo, no it won't.Primary: APA
Bottled: Quad, tripel, K@K red ale
Keg 1: Weiss. 2: Weiss. Keg 3: Air. Keg 4: Air
Next up: world domination
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