This is the portion of cider we are leaving to ferment after our first batch of pressed cider. We pressed a little over 30 liters of cider, leaving the rest for fresh drinking. It is delicious. It was quite the mix of different apples we used since we just picked as many wild apples as we could.
I would love to know how you make your hard cider. I have made quite a bit of wine, but no cider. My husband insists the apples go towards pies.
ReplyDeleteI've made a couple pies stuffed with the apples too! We are trying fermenting just the cider with nothing added. There is yeast and sugars in the apples so we will see how it goes. Often people add yeast to the mix but I've read that one shouldn't have to. Fingers crossed!
ReplyDeleteWe have harvested a whole lot of apples from our tree, and I haven't worked out what to do with them yet! Possibly freeze them for crumbles...
ReplyDeleteYou can make large batches of apple sauce by simply quartering the apples, leave the seeds, core and stem intact, cooking them down in a small amount of water and then forcing the bulk through a sieve. You could then either can or freeze the sauce.
ReplyDeleteBringing back happy memories, fermenting the cider behind our old woodstove on the farm years ago...
ReplyDeleteWish we had a press now although sadly no orchard to speak of.
The rule was..put the cider in the jugs...let it foam for a few days through cheese cloth..when that subsided...put on the fermenting capsule.....worked a charm. hiccup..yup...lovely!!
We have no orchard ourselves, we picked all the apples from the wild! Lots of work although I'm certain it will pay off.
ReplyDeleteWhat is the advantage of allowing it to ferment in the open air through the cheesecloth?