MAKING APPLE CIDER
Tom and I decided to make cider from the apples growing on my dads tree.
Since we had never made cider before. Tom and I began by trying to build a cider press from parts laying around in the tool shed. We decided to use a screw vice to create pressure to crush the apples. We made a metal plunger out of some scrap metal to push down. Dad found us an old brass shell casing from a giant tank shell to use as a bucket. We cleaned it thoughly. As we were bolting the pieces to a stout oak board, Jeff appeared freshly risen from his mid day nap.
He asked us why we were building a cider press instead of borrowing one from our uncle who lives down the road.
We stopped working on our press shortly after.
While we were waiting for my cousin to bring the cider press over, I went online to read up on the cider making process. I found out you don't even need a press to make small batches. Go figure.
So here it is:
HOW TO MAKE A SMALL BATCH OF SWEET CIDER
1. Collect the apples. We made sweet (aka. unfermented) cider. To make sweet cider you can use any type of sweet apple. If you want to make fermented (aka. hard) cider, it is traditional to use a combination of sweet apples, sharp or sour apples, and fragrant apples.
2. Clean the apples. We filled a giant metal bowl with a mild bleach solution. Then we tossed the apples in. Tom scrubbed them down and threw out any rotten ones. If you wouldn't eat it, discard it.
3. Turn the apples to mush. Once they were clean, I cored the apples and cut them into quarters. Then they went into the blender. Then we blended them to a pulp.
4. Squeeze out the cider. We poured the apple pulp into a clean pillow case. Then we squeezed the pillow case till all the cider came out into a pitcher.
5. Drink the cider. If you make a small batch, at this stage you are done. Cider is safe to drink raw as long as you make it with clean hands and equipment. However, if you plan to store the cider it is best either to pasturise it or freeze it. Or you always have the option of fermenting it... Thats the old fashioned way to make it keep all winter.
But fermenting will be a project for another day. we'll keep you posted.
Digger and T-bone
2. Clean the apples. We filled a giant metal bowl with a mild bleach solution. Then we tossed the apples in. Tom scrubbed them down and threw out any rotten ones. If you wouldn't eat it, discard it.
3. Turn the apples to mush. Once they were clean, I cored the apples and cut them into quarters. Then they went into the blender. Then we blended them to a pulp.
4. Squeeze out the cider. We poured the apple pulp into a clean pillow case. Then we squeezed the pillow case till all the cider came out into a pitcher.
5. Drink the cider. If you make a small batch, at this stage you are done. Cider is safe to drink raw as long as you make it with clean hands and equipment. However, if you plan to store the cider it is best either to pasturise it or freeze it. Or you always have the option of fermenting it... Thats the old fashioned way to make it keep all winter.
But fermenting will be a project for another day. we'll keep you posted.
Digger and T-bone
Labels: MAKING APPLE CIDER
posted by Digger G. @ 3:52 PM
1 Comments:
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