ciderlover
Well-Known Member
G'day gents,
Kicked off my first raw apple cider last Sunday using 69 large Granny Smith apples which resulted in just under 8 litres of juice. We juiced them in a cheap slow juicer picked up from Target which did a pretty decent job for under $80. Once I poured the juice into my fermentation vat (a re-purposed ornamental drink dispenser) I added about 300g of white sugar and stirred in a flattened teaspoon of wine yeast. Today the whole thing is bubbling away nicely as you can see in the video below
I just had a quick couple of questions to ask of the more experienced cider makers here:
1) Should I have put more sugar in or will the apples' own raw sugar be enough food for the yeast to do it's job?
2) I didn't filter that foam that you get on the top layer of of freshly juiced apples, but merely skimmed some of it off once it was in the FV, is leaving the foam in okay or will it cause problems?
Many thanks!
http://youtu.be/ChLmX_H1aPg
Kicked off my first raw apple cider last Sunday using 69 large Granny Smith apples which resulted in just under 8 litres of juice. We juiced them in a cheap slow juicer picked up from Target which did a pretty decent job for under $80. Once I poured the juice into my fermentation vat (a re-purposed ornamental drink dispenser) I added about 300g of white sugar and stirred in a flattened teaspoon of wine yeast. Today the whole thing is bubbling away nicely as you can see in the video below
I just had a quick couple of questions to ask of the more experienced cider makers here:
1) Should I have put more sugar in or will the apples' own raw sugar be enough food for the yeast to do it's job?
2) I didn't filter that foam that you get on the top layer of of freshly juiced apples, but merely skimmed some of it off once it was in the FV, is leaving the foam in okay or will it cause problems?
Many thanks!
http://youtu.be/ChLmX_H1aPg