Hi all, now getting back to it, nobody has said that adding the chopped apple to a mix will make the world of difference but airgead is saying it does nothing ,useless was the word i believe. You can even do his experiment of throwing some apple in a glass of water and wait an hour and this will prove that it does nothing. Read through the text its in black and white. I said this was simplistic he agreed and it went on from there.
Some of you miss this point and rather go to great lengths trying to tell me that chunks do little if anything, i am saying airgeads comment to a fellow brewer trying to figure out a brew was simplistic and as such the theory sucks, simple as that.
"and if it needs pulping to work then why not pulp the things in the first place" here is another comment i have issues with. If you read the text no one is saying that the apple for this recipe was, should be,is, could be pulped. The pulping comment from me is in the text ,read it guys. It was clearly aimed at airgeads simplistic view and his experiment of putting apple in a jug of water for an hour to prove apple chunks do nothing and are useless. If he did this experement with any apple in any state [whole, smashed, sliced,scratted, minced, quartered] and allowed a resonable amount of time the result would be different even in water. Try it yourself.
Further on pulping though, some of us including me make a lot of fruit included drinks of many kinds, every ,yes every recipe will tell you to "pulp" or "freeze & crush to pulp" the fruit , this is done so the most amout of goodies can be extracted from said fruit in the time frame of fermenting. So would it be true to say that the humble apple on its own in a world of fruit does not release any goodies at all while becoming pulp during fermentation, i find this an amazing thing.
AnThat small fraction might, maybe, have an impact on a cheap kit, this one is interesting, is this not saying the oppisite to what airgead is saying. So now we may be getting something, why don"t we might maybe get some goodies in a non cheap mix from the same chunks.
Hey Greg, historically did apple cider come from someone gathering the fruit taking them back to camp, juicing them and making cider, i think not, from what i have read it could have began with a collection of whole apples being stored , starting to break down and thus allowing the skin yeasts to act on the fruit to produce a product that if you drank it you fell over but it felt nice so it continued. And from what i read it may not have been humans that drank the first lot but more likely pigs or horses. And yes, we generally like to make things easier so now we juice.
Hey Damien13, most apple product will have odours that may seem strange and yes mine get them at times but have never found the odour in the finished, rested products that i drink, although in my records i have noted that recon juice seems to pump out a few more smells. What, oh my goodness did your fruit turn to pulp and release a few more goodies as well, we must be doing something wrong.
Definetly not my recipe, all support for Frankos recipe.
All in all guys its a recipe, not saying airgeads wrong in what he thinks but if you give advice at least give advice that stands up for itself ie, THE experement. The true experement would be carried out by a person in a white coat, lots of test tubes and a lot of letters after his name,until then i am happy with "i can taste a difference in cider with apple chunks added and fermented compared to not added and fermented and airgead can't. keep brewin Peter
