{"id":72,"date":"2007-05-17T18:23:07","date_gmt":"2007-05-17T08:23:07","guid":{"rendered":"http:\/\/helms-deep.net\/~rwh\/blog\/beer\/?p=72"},"modified":"2007-05-17T18:23:07","modified_gmt":"2007-05-17T08:23:07","slug":"apple-cider-2","status":"publish","type":"post","link":"https:\/\/helms-deep.net\/~rwh\/blog\/beer\/?p=72","title":{"rendered":"Apple Cider"},"content":{"rendered":"<p>From <a href=\"http:\/\/www.abc.net.au\/tasmania\/stories\/s1688101.htm\">this ABC article<\/a>.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.<\/p>\n<p>You need:<br \/>\nApples, campden tablets, pectin, yeast nutrient (lactose), wine yeast and a brewing vessel.<\/p>\n<p>Method:<br \/>\nCrush the apples and extract the juice, or purchase the juice direct from the factory.<\/p>\n<p>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.)<\/p>\n<p>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.<\/p>\n<p>The cider will be ready to drink in 3 to 4 weeks, but will be much better if left for 3 to 6 months.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 &hellip; <a href=\"https:\/\/helms-deep.net\/~rwh\/blog\/beer\/?p=72\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[4],"tags":[],"class_list":["post-72","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/helms-deep.net\/~rwh\/blog\/beer\/index.php?rest_route=\/wp\/v2\/posts\/72","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/helms-deep.net\/~rwh\/blog\/beer\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/helms-deep.net\/~rwh\/blog\/beer\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/helms-deep.net\/~rwh\/blog\/beer\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/helms-deep.net\/~rwh\/blog\/beer\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=72"}],"version-history":[{"count":0,"href":"https:\/\/helms-deep.net\/~rwh\/blog\/beer\/index.php?rest_route=\/wp\/v2\/posts\/72\/revisions"}],"wp:attachment":[{"href":"https:\/\/helms-deep.net\/~rwh\/blog\/beer\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=72"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/helms-deep.net\/~rwh\/blog\/beer\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=72"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/helms-deep.net\/~rwh\/blog\/beer\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=72"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}