Cider is made from fermented apple juice extracted from certain blends of apples. True cider apples make the best cider. A blend, however, of sweet, bitter sweet and sharp apples (usually one third of each) can make very good cider.

Cider from Windfall Apples

Approximately 20 lbs of apples are required per gallon of cider. It may be necessary to use additional apples obtained from a different source in order to obtain a balanced must. The juice is extracted from the apples using a robust cider press. The apples will require pulping beforehand to ensure ease of use and maximum extraction. It is also possible to liquidise the apples using a kitchen blender, then squeezing the juice from the pulp using a strong straining bag.

The initial gravity should be around 1050-1055. Should the apple juice extracted fall short, the gravity may be increased using granulated sugar at a rate of 2 ½ ozs sugar per gallon to raise the gravity by 05. The sugar should be dissolved before adding to the must.

Place the juice in a suitable container that will accommodate an airlock (either a demijohn for 1 gallon, or a wide-necked fermenter for 5 gallons). Add 1 campden tablet per gallon of juice and seal the container. Leave for 24 hours.

After 24 hours for each gallon of juice, add 1 level teaspoon of citric acid, 1 level teaspoon pectolase, ½ level teaspoon grape tannin and stir well. A suitable wine yeast together with a small amount of yeast nutrient should now be added. Replace the airlock containing a small amount of sulphite solution. Stir or shake the container daily.

When the fermentation appears to have stopped (specific gravity should be below 1005), allow the cider to clear, then rack off into beer bottles, keg, or lemonade bottles, adding ½ level teaspoon of sugar per pint (2ozs per keg) The cider should be ready to drink after 6 weeks.

For still cider allow fermentation to complete, (specific gravity should be below 10050), add 1 campden tablet and 1 stabiliser tablet per gallon. Shake well and leave for 2 days. Clear the cider using a fining agent. Filtering improves stability. Sweeten to taste with sugar syrup, allowing time to blend; then bottle. If cold storage is not available then beer or lemonade bottles should be used, as a precaution.

5 Gallons of Cider using Apples and Concentrate

25 kilos mixed windfalls (should provide 3 gallons of extracted juice)
1 kilo cider concentrate
1 teaspoon grape tannin
1 teaspoon citric acid
1 teaspoon pectolase
wine yeast and yeast nutrient

Method as for Cider from windfall apples