Hello Klaus, I don`t have any experience of making cider but I soon will. I
really don`t think you can make a decent cider from pure apple juice.
In the UK traditional scrumpy cider is made by first crushing the apples
(pulp) and then layering the pulp inside muslin cloth (acts as a rough
filter). This layer of pulp (about 10cm thick) inside the square shaped
muslin is called a cheese. The cheeses are then layered on top of each other
and then squeezed together in a cider press. The apple juice is then poured
directly into wooden barrels, and then left to ferment naturally from wild
yeasts on the apples. There`s very little hygene compared to making beer,
and the tap of the barrel is removed during fermentation. The cider ferments
down to about 12%  a.b.v.(takes about 8 months )  and is served flat.
I`m not that keen on it myself , and much prefer the fizzy ciders of France.
The french kill of the natural yeasts by adding camden tablets (SO2) to the
apple juice and then ferment the cider with champagne yeasts, finally the
cider is bottled in champagne type bottles.
I`ve just ordered an apple pulper from hjemmeproduktion, and myself and a
friend are in the process of building an apple press, wish us luck.







From: "Klaus Bundegaard" <[EMAIL PROTECTED]>
To: <[email protected]>
Sent: Saturday, October 02, 2004 9:32 AM
Subject: [Brygforum] Cider:


Hej alle.

Måske off topic, men det handler da om brygning :-)

Et (par) rent hypotetisk spørgsmål, vil det kunne lade sig gøre og lave en
drikkebar "cider" med ren æblejuice og gær, og vil det kræve en kogning af
juicen. Vil ren æblejuice FG være for høj, til at man kan få gæringen igang?
Hvad gær skulle man evt. bruge? Nogle der har erfaring med at lave cider?

Mange tak for de altid brugbare og venlige svar her i forumet.

Klaus Bundegaard
#6780


Maersk Oil Qatar AS, P.O. Box 22050, Doha, Qatar
Telephone: +974 4493493
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