New to this...........what's gone wrong?

[Frothy]

great advice J-yves love french cider

A commercial way to extract more juice (and something we did in Biology lessons) is to add "pectolytic enzyme" to the apple pulp. This degrades the cell wall pectin and should impove juice yield by up to 20%. Also known as pectin destroying enzyme, pectinase etc etc.

the yeast found naturally on the apple skins is "saccharomyces pombe" which as a natural yeast hasn't been selectively bred to produce high alcohol contents but obv does the job. I should imagine cider is the first alcoholic drink man ever made.

Matt

[charlie]

Wnidy Ridge,

This link from your own reference source seems to support my point; http://ourworld.compuserve.com/homepage ... ameset.htm

It says that he started off by adding yeast and the decided to use more natural methods although he still adds sulphites.

This link http://homepage.ntlworld.com/scrumpy/cider/ contains a good definition of "real cider", but, at the end of the day, you brew what you want a\nd as long as it tastes okay.

I think that I may have gone a bit preachy on the purist definition. If you are going to carry on making cider in future years it should be your long term goal.

Just enjoy what you make this year and try to make the next batch better, which is what we all do.

Thanks Charlie