- 35 lbs apples
- Made 2.5 gallons of juice
- Ground apples with my apple grinder
- Pressed them through cheesecloth on my workbench vise! (with some extra plastic wrap around everything)
- 2015/12/6: Initial gravity: 1.050
- Added pectic enzyme to half of the batch, but it didn’t seem to do much. Labeled this “keeve”, but it turns out I had the wrong pectic enzyme to do a keeve… this pectic enzyme will destroy the pectin so it doesn’t get cloudy.
- Left in 1-gallon jugs after fermentation.
- Super sour and hard bitters… but good aroma, so plan to mix this in with the cider next year.
- Update 10/2016: Left two gallons on the lees for almost a year, and it must have gone through a malo-lactic fermentation because the acid is totally fine now, but the tannin is still very obvious. The single bottle I had upstairs was much more sour, so it didn’t go through ML fermentation.
Using my homemade apple grinder based on plans from WoodGears