apples- how much juice?

[sam c]

hi,

ive only been making turbo ciders to date which are great but was thinking of doing some cider made from juiceing my own apples. does anyone know roughly how many grams/killograms/pounds/ounces of apples you would need to make a gallon of juice? i understand that some apples will hold more juice than others but a rough amount would be good to know.

[Trunky]

[sam c]

I am actually pressing some now, having a 10 minute break!

Typically you need 18Lbs of apples to give 1 gallon of juice. Sometimes more and sometimes less. Eating apples alone probably won't give a juice thats good enough for cider without adition of tannin. My last pressing from 3 parts Braeburn to 1 part Bramley (and a few cox) with the addition of 1.5 teaspoons of tannin in 6.5 gallons is tasting quite good at three weeks into the fermentation.

Current mix is Johnagold (37p per kilo) at Asda and a few Granny smiths - this will need tanin and possibly some malic acid - time will tell.

great thnks for that. i was planning on using apples from friends trees when time time is right. i have come up with a recipie and method from internet research and a book and was palnning on adding 1/4 tsp tannin per gallon of juice. it would be fanatastic if you could tell me your method though?maybe with a recipie for a gallon batch? hope im not asking too much, happy pressing.

[Trunky]

[sam c]

cheers again trunky. your method is preety much what i have jotted down so that makes me think im heading in the correct dirrection.

robthrop, your going to ferment your cider for a year?!!are you mad. i thought that waiting a couple of months was bad enough!!
not too sure about most of your quetions but i can help with one. to get the fizz in your cider you need to add a bit more sugar just before bottling. this is called priming. make sure you DONT add any camden tablets at the end of fermentation otherwise the yeast will not be able to convert the sugar into fizz. once cider has finished fermenting syphon into bottles and add about 1 tsp sugar per pint and seal the lids on the bottles. make sure you leave it in a warm place for about a week and then move somewhere cool to condition. this is how it would normally be done but im not sure if it would work if you leave it a year before doing this as i would of thought all the yeast might of dropped out of the brew.hope this helps a bit

[Trunky]

[DREADSKIN]

i stuck blackberrys in with my cider and it was very tasty. tho i dont know if you could really tell the difference, but i will still be doing it again next year

[Mitchamitri]

3 buckets of chopped apples = 1.5 buckets of pulp = 1 bucket of juice if you press well with average apples.