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very easy I thought
Posted by nt moore (more from nt moore) on Wed, 13 Oct 2004 20:36:07
In Reply to: Re: Question, 99 9-3 HOT, Wed, 13 Oct 2004 13:56:58
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Cidermaking is more or less what you'd imagine: crush the apples, then press the juice out with a cider press. I use a meat grinder to grind the apples into a pomace and then press the juice out with a cider press. Juice then sits, with brewing yeast, in a 5 gallon carboy (a jug) for 2 weeks for the primary fermentation. That's where I am now.
Next up is two weeks in the secondary fermenter, then bottle with priming sugar (to carbonate) and let sit for 4 more weeks. Thus, after 2 months you have better cider than you can buy. At least that's the theory. Beer is different only in your initial ingredients - It is also much better when home-brewed.
If you're interested I'd suggest either going to your local homebrewing store and asking questions or else reading the book, "Cider: Making, Using & Enjoying Sweet & Hard Cider" by Proulx and Nichols, or "The Complete Joy of Homebrewing" by Papazian.
Good luck.
NT
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