Apple Cider

From this ABC article.Tasmania was once known around the world as the Apple Isle. It used to be a weekend tradition for families to pick up a case or two directly from an apple shed. Even if you have to buy your fruit from a supermarket, give this apple cider recipe a go.

You need:
Apples, campden tablets, pectin, yeast nutrient (lactose), wine yeast and a brewing vessel.

Crush the apples and extract the juice, or purchase the juice direct from the factory.

To each 5 litres of juice, add two crushed campden tablets and let stand for 12 hours to kill the wild yeasts. Then add 1 teaspoonful each of pectic enzyme and yeast nutrient per 5 litres, plus some wine yeast. (For a medium-sweet style, add 50g of lactose per 5 litres, or a sweet style, add 100g lactose per 5 litres.)

Fit an air lock and allow to ferment right out. At this point bubbling will cease through the air lock and the hydrometer will show a reading of 1000. Leave to stand for a further two days to clear, then bottle, adding one teaspoonful of sugar to each bottle.

The cider will be ready to drink in 3 to 4 weeks, but will be much better if left for 3 to 6 months.

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