More Apple Experiments – January 15th, 2015
In our quest to learn new skills, one has been on my mind for a few months. It is not technically a necessary skill for the homestead (I guess that actually depends on who you ask), but it sounded like so much fun and such an odd thing to try that I couldn’t help myself. I made hard apple cider.
Our apple press squished out such a succulent nectar that I did not use our apples for anything else. When I found an extremely simple process for making hard cider I knew I would have to try it.
The total cost for the supplies was $0.39. That was the price for the champagne yeast. The fresh apple juice was free, I already had the jar and the spot on the basement stairs was open. (It is far too hot for ferments on the main floor when the woodstove is running.)
This is such a simple process that even I could not ruin it! Here’s what I did:
Half a gallon of fresh cider (I stored them in the freezer after pressing.)
One tenth packet of champagne yeast (the packet said it was for 5 gallons)
Two weeks fermenting at about 65 degrees
That is it! I didn’t taste it during the process for this batch, as it was over Christmas and New Years. However, the final product was quite tasty, slightly alcoholic and very refreshing. Next batch, I will taste during the ferment to fine tune the result. I plan to try another this week as the temperature is back up to a balmy 27 degrees outside and the stove will not require so much feeding. 🙂