The Resulting Product

January 28 [Mon], 2013, 16:11
It is only too easy to produce vinegar.

Large scale commercial cider makers will usually kill off the unknown yeasts and add cider or wine yeasts with a known history to make the process more predictable.

That is the way I prefer to do it as in my hands it is more predictable. This is where I have to bring up the suject of sterilisation. It is essential to keep all equipment scrupulously clean. I use a proprietary solution to clean all my gear with a thorough rinsing afterwards.

Using a campden tablet I kill off any natural yeasts in the liquid and leave it covered overnight.

I use a wine yeast jordan playoff 12 as brewers yeast does not usually work at the alcohol levels that I expect proper cider to go to.

The initial fermentation is often quite vigorous so it is often a good idea to not fill a demijohn to the neck at first. Keep some juice back to top up to the neck once the process has slowed.

Whatever container you use it should be kept covered and ideally with an airlock to exclude any bugs.

The cider can now be left to clear and the resulting product siphoned into sterile bottles and sealed. If you prefer a slightly fizzy drink then add a little sugar (less than 1/2 tsp per pint) and you will get secondary fermentation in the bottle.

It is important that you are sure that all primary fermentation has stopped and you do not overdo the sugar. It has been known for bottles to explode under too much pressure. Making the Cut

So today we made breakfast. And then some more breakfast and then some more food. We made so much food that I didn know what to do with it. We made buttermilk pancakes, bacon, sausages, waffles, french omelets, eggs Benedict.

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