WANTED: easy cider recipe with real apples

[PEZ]

clues in the title, thinkin i put the local trees apples to good use this year! anyone got a good recipe?
i have a juicer which tends to pruduce quite a scummy juice if you leave skins on but nice... i just want to do it
in my normal 5 gallon fv with its lid too... unless there is an equally easy/cheap way!

also whats the law on apple trees on public property?

[Trunky]

[PEZ]

so is there a secondary fermentation period like beer?

and is it ok in the fv with lid on thats it?

i have a pressure barrel if thats gonna help?!

thanks so far, ideal. if i dont get enough apples i can get some of that pressed apple juice from lidl which is lovely to make up the volume!

[sam c]

1.i havent actually done this yet but have come up with this from a book i have and from questions asked on here:

make juice ( 8kg apples per 1 gallon) and add:

1 camden tablet
1 tsp pectolase
1/4 tsp tannin

fit the bung and airlock ( to stop any nasty's getting in there) and leave over night - 24 - 36 hrs

2.syphon the juice into a clean dj to remove any sediment. take an OG and add any extra sugar if required.

3.aerate juice and pitch yeast, fit the bung and airlock and leave to ferment for 2-6 weeks @ 15 c - 21 c ( colder the better)

4. when fermentation has nearly ceased rack off into a clean dj. if any juice has been lost due to it climbing out the airlock top up with extra juice or water

5.when cider has stoped fermenting ( 1 - 2 weeks after racking) rack off itno a clean dj and add 2 camden tablets

6. either leave to clear in the dj or bottle and leave in a cool place for 4 - 8 weeks @ 10 c - 14 c if possible


obviously if you want your cider fizzy dont add the camden tablet at the end and prime and bottle as usual.

hope that helped,

sam

[PEZ]

ta, i was initially really anti the campden tabs but after reading up on them they seem common practice..

i have a lot to learn

[Subsonic]

This is my 'rough cidre' recipe that I make each year. My trees are bramleys and sour as hell. I fill fermenting buckets with the apples. Brown ones, maggoty ones, mouldy ones you name it they all go in (BTW - I love the 'no cleanliness aspect of this compared to my brewing!). I then dive in with a big knife to chop and slash them up. This year I will use a drill and home bodged flapper blade. Then I fill the bucket with boiling water till the apples are covered. Stir in a kilo (or 2) of sugar and let cool. Add yeast, normally a bread yeast (stay with me on this guys!). Then I leave it to ferment out (week / 10 days) strain off (no pressing) and into a demijohn (I get maybe one or two gallons from a 25 litre fermentation bin) to finish fermentation. It produces an exceptionally superb mouth puckering dry cider at about 8%. So I add a campden tablet when fermentation has finished and then top up with sugar syrup until I am happy with the sweetness. I have found this recipe to give me the best result for a true cidre without pressing the juice. Ok, its not a real cidre but it makes a fantastic pint. My trees are Bramleys and I suspect this has a lot to do with it. 2 pints in the winter and I am staggering about! Subsonic