Pressed my first batch of apples from orchard started in 2008. Had enough to fill one 6 gallon carboy. I've spent the last several years reading every book I could find on making cider, but this is my first attempt. I am attempting to make a wild yeast ferment; if there are not enough wild yeasts for a successful ferment, I will add a wine yeast. Excited with the process and the anticipation for the end result.
Also made 34 pints of apple butter
Last edited by womblesd on Wed Dec 11, 2013 3:44 pm, edited 5 times in total.
The sulfur dioxide will leave a bad taste in the finished cider if too much is used. The experienced cider people say "better to use to little than to much".