Spent the morning helping wash, mill and press thousands of apples. Pressed about 120 litres of juice. Tastes wonderful fresh but I hope my share will taste even better as cider in a couple of months.
-
-
I used a cider yeast from Youngs. We did not keeve but that process looks interesting if I get enough apples to do another batch.
-
What apple variety? Keeving isn't essential. I'd deffo consider a malolactic 2nd ferment though. Really not hard at all. With so much cider it'd be worth it as time won't be such an issue
- Antwoorden weergeven
Nieuw gesprek -
Het laden lijkt wat langer te duren.
Twitter is mogelijk overbelast of ondervindt een tijdelijke onderbreking. Probeer het opnieuw of bekijk de Twitter-status voor meer informatie.