making cider???

[BLW]

hey guys and gals back again- with questions on making cider-- its been 50 yrs- I"m making it just plain, no additives or anything right now but thought I could pick your brains and get your ideas (recipes) on what you add, how long you wait to skim the top- how many times do you skim= and do you leave the stuff ( can"t remember what it"s called) in the bottom all ideas greatly appreciated

 

[Dave H (MI)]

You're talking hard cider, right? 'Cause we don't wait a minute to drink ours!

 

[Mathias NY]

I can't say that we have ever made Hard Cider, but we make 30-40 gallons of the plain kind every year. We filter it through a cheese cloth, this filters out the larger particles.

As for a recipe, the more kinds of apples the better the flavor will be. We have found the older (heirloom) varies offer a richer flavor than modern one. The old Russet's and Pippen's work the best. Sometimes you can add some pears to the juice for a little different flavor.

 

[Anonymous-0]

I agree, when we were kids the cider mill down the street just squeezed it right then and there. didn't see any cooking or anything. leave it in the fridge long enough it'll get hard. Kent

 

[havvey]

We did what Mathis said only problem was it tured hard real fast. Hard cider was not our intent so next year we need to correct this.

 

[Mathias NY]

We usually keep it 'fresh' for about a week with normal refrigeration. If we want to keep it any longer we freeze it.

 

[BLW]

yeah guys i'm talking , of course, hard cider anyone else???