done my first pressing of apples last week and must say it was hard work but at the same time great fun
I managed to get 3, 1 gallon demijohns ful of juice. The orchard is ful of apples so I wanted to experiment this year with different recipies and then which ever is best, will scale that up for next year. Im doing more preesing this weekend but I would like some advice on the 3 demijons that I have already done
1. Demijohn filled with red apple juice (not sure on variety), campden tablet added, Gervin wine yeast Varietal D added after 24Hrs. O.G 1.40
2.Demijohn filled with red apple juice (not sure on variety), Gervin wine yeast Varietal D added after 24Hrs. O.G 1.40
3. Demijohn filled with a mixture of red apple juice (not sure on variety) and also a dessert apple variety , campden tablet added, Gervin wine yeast Varietal D added after 24Hrs. O.G 1.38
Now I know that the OG on all of them was a bit low but I wanted to see what type of cider they would produce without any interferance from me.
They have almost finished fermentind and Ive had a little taste of each
No 1 is absoulutly gorgeous, red in colour and still very sweet. No 1 doesnt seem as nice as No1 and a bit tart. No3 is very tart/bitter
I am thinking about added something like sugar or honey to them to increase both alcohols levels to around 5.5% and also to give a better flavour to them, especially No3
can people please advise on what I should do to achieve this and how much I should add. thanx
