With juice and strain, whole apples go in the juicer at one end and clear apple juice is drawn off at the other. It couldn’t be simpler and the whole process is relatively mess free.
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Once you’ve got your clear juice, simply add yeast and store in a vessel sealed from air by an airlock and you’ll have crystal-clear cider in a matter of weeks.
Here’s how to make your own apple cider.
- Apples 8kg (18lb) per gallon, I make 40kg (88lb) batches
- Champagne yeast 5g (¼oz)
- Campden tablets for sanitising
- sugar (optional, for making sparkling cider)
- Whole fruit juicer (the greater the wattage, the better. Ensure it has an outlet that will attach to a hose)
- Food-safe plastic hose 40cm (16in) long with 2.5cm (1in) internal diameter
- Spring clamp
- Fine straining bag 60 x 60cm (24 x 24in)
- 5 gallon open-top brewing bucket with a tap at the bottom
- Buckets 2 x 2 gallon
- 5 gallon carboy or 5 x 1 gallon demijohns
- Airlock(s) and rubber stopper(s)
- 1 pint measuring jug
Racking and bottling kit
- Rubber tubing for siphoning
- Siphon tap (optional, but helpful for pausing the flow between bottles)
- Serving tray (or any tray with a rim)
- Beer bottles (recycling boxes are full of them!)
- Crown-style bottle caps
- Hand-operated bottle capper