BOIL YOUR APPLES?

[fatbloke]

If you boil apples or apple juice you're gonna just end up with a "cooked" taste. Apples are one of the fruit that shouldn't be heated. Kiwi fruit also suffer from this issue.

Oh and if you boil rhubarb you end up with "jellification" problems.

If you use jams as flavouring, then you need to double the recommended quantity of pectolase (at least). The same applies if you make a batch of something that gets a haze, you're better using pectolase before/during the ferment process.....

[ADDLED]

Hi all, i got my hands on some demijohns today so wanna try a TC.
Ive just got 14ltrs apple juice anda couple of bramleys. Do you need to peel the apples or do you grate them in with skin on? If you use the skin will you need the tea for tannin cos i heard that apple skins have tannin?

I was gonna shred the apples, add the juice and mebbve a cup of tea, add a campden tab overnight to kill anything off then pitch champers yeast tomorrow. Would that be ok?

Also a cider maker i know lets the apples go brown after shredding them, it gives a colour to the cider and affects flavour, not sure how tho.
cheerrs
addled

[Tequilla6]

Just grate with skins an all, I ended up letting mine go brown whist waiting for the apple juice to boil. I added the pot of tea and the grated apple. This one has turned out sweeter than the last one which was dry as a lizards arse and much better I think, despite what Fat Bloke said about boiling apples leaving a cooked apple taste, Either I like the taste or I didn't boil for long enough to really get that cooked apple taste. However Fatbloke seems to know what he is talking about so don't disregard his advise. He was a great help on the Mead I made.

Cheers

[ADDLED]

Tks Tequila. Do i have to boil all the apple juice? Ive got 14 litres of the stuff
Mebbe i can just lob a campden tab in to sterilise it?

[Tequilla6]

Sorry I should have said as I was using Tesco Value Apple juice I did not need to boil. The Boil was to get more flavour from the apples and to desolve the addition this time around of 500gm of demerara sugar I added as well. I actually only boiled 4 ltr of the apple juice, the Bramleys, Sugar and added the 1 ltr of Earl Grey tea before pitching into the FV and adding an additional 21 Ltrs of Apple juice to bring the temp down to pitching temp. Then added some Cider yeast.

Cheers

[mshergold]

If you boil apples or apple juice you're gonna just end up with a "cooked" taste. Apples are one of the fruit that shouldn't be heated. Kiwi fruit also suffer from this issue.

This is probably a silly question Fatbloke, but when you say 'heating' does this also apply to boiling water?

[EoinMag]

With regard to the secondary question about stopping the fermentation, campden on it's own will not be enough, the fermentation will restart. In wine making they stablise with campden and potassium sorbate, both being used to kill the yeast eventually and stabilise it, after which point you can then sweeten to your hearts content.

[Deebee]

I boiled the skins of a few apples after i had pressed the juice from them. don't really think it made any difference to be honest.

A friend of mine in the Uk has started adding a sucarette(one of these artificial sweetners to the bottles prior to storeage as well as a tsp sugar pr 500ml. he says it makes the cider slightly sweeter as the sugar is non fermentable.

This sounds a bit wierd to me. Anyone got any thoughts?

[trucker5774]

I boiled the skins of a few apples after i had pressed the juice from them. don't really think it made any difference to be honest.

A friend of mine in the Uk has started adding a sucarette(one of these artificial sweetners to the bottles prior to storeage as well as a tsp sugar pr 500ml. he says it makes the cider slightly sweeter as the sugar is non fermentable.

This sounds a bit wierd to me. Anyone got any thoughts?

If your TC turns out a little dry (as most do) a way to sweeten it is to add artificial sweetner tablets or granules, as they won't ferment. I have done it in the bottle and als in bulk in the FV or bottling bucket.

My prefered method it a splash of apple juice added to the glass at serving time

[Deebee]

I boiled the skins of a few apples after i had pressed the juice from them. don't really think it made any difference to be honest.

A friend of mine in the Uk has started adding a sucarette(one of these artificial sweetners to the bottles prior to storeage as well as a tsp sugar pr 500ml. he says it makes the cider slightly sweeter as the sugar is non fermentable.

This sounds a bit wierd to me. Anyone got any thoughts?

If your TC turns out a little dry (as most do) a way to sweeten it is to add artificial sweetner tablets or granules, as they won't ferment. I have done it in the bottle and als in bulk in the FV or bottling bucket.

My prefered method it a splash of apple juice added to the glass at serving time

what sort of ration tablets are we talking here? 1 pr 500 ml as a rule of thumb?