How to Make Apple Cider

I think, at a minimum, you need a cider press.

 

What about one of those stove top juicers I have seen- all shiny stainless steel? I think they are used to make grape juice. Would that work for apples?

 

Quote:I think the object is separate the the juice from the pomace. Otherwise, you'd end up with a sludge.

 

We just made some yesterday-used a neighbors cider press. Not sure how you would do it without one?

 

Quote:I think the object is separate the the juice from the pomace. Otherwise, you'd end up with a sludge.

http://www.lehmans.com/store/Kitche...tainless_Steel_Steam_Juicer___1152245#1152245
ok, I found it

It says it is good for apples. Hmmm....but there must be a reason a cider press exists. I wonder what the difference in results is?

 

We seperate using cheesecloth and a strainer. But that is for wine, and it clears nicely.

 

If you don't have a cider press, the best you can do is put it through one of those food processors/mashers and then use a sieve with cheesecloth or any method to literally squeeze the juice out.
You need to pulverize the fruit to release the juice from the pulp cells. Then press to separate. In actual presses, they encase the pomace in burlap folded over to contain the solids and release the juice through the threads.
My mom had tried to make cider in the 60s on a small scale, using a small cider press and never quite got the knack of it. The encasing fabric kept ripping under pressure.
Now, to make good tasting cider, you also need a variety of apples: some sweet some regular and some tart. The science is in making the right proportions.
Fresh cider is just plain apple juice. As you keep it refrigerated it slowly ferments so that by about day 5, it has a nice kick to it. Keep it fermenting slowly and it gets feistier. After a month or so you have vinegar and it stops fermenting.
We put a gallon of fresh cider in our camper fridge last month and frankly forgot about it. John brought it in and the plastic jug was about bursting with fermentation. We slowly opened it and I swear we were on our way to hard cider However, by letting in the air within a few days we had vinegar.
My dad had talked about having a barrel of hard cider in the cellar when he was young ( 1920s). Now I understand: barrel it and let it ferment with no air. Darn-- sounds like wine!
In PA, I believe you can't sell cider unless it is pasteurized by either heat or ultraviolet light. Sorry folks, that's not real cider in my book and no, I am not giving away my source!