help!!!!! WITH CIDER

[ChocolateCosmos]

MAKIN SCRUMPY CIDER, BASHED APPLES LEFT THEM IN WATER FOR TWO WEEKS NOW TIME TO ADD GINGER LEMONS AND SUGAR BUT BEING A BIT NEW TO HOMEBREW NO IDEA HOW MUCH SUGAR CAN ANYONE HELP PLEASE

[thefriarandme]

I think you just use the natural sugar that is in the apples.

[Jandra]

It all depends on the suger content of your apples. I found a page on scrumpy cider maiking which looks good. http://www.users.globalnet.co.uk/~gunni ... ingit.html Perhaps that helps.

Jandra

[frozenthunderbolt]

cider is pure fermented apple juice. you are making apple wine! (nothign wrong with that, apple wine is very nice )
is you used a gallon (4.5ish litres) of water then figure on around a killo of sugar to make a fairly strong wine.

[ilan]

Think it depends on what you are trying to make ? It looks like apple wine would be the best bet . For this you will need to add about 1/2 kg of minced rasins or similar plus about 1/2 kg sugar . But if you have just left the apples etc in water for two weeks without excluding air then there is a very high risk that what ever you try will not work as the mixture will have already become infected . taste it !

[Cheezy]

Yeah bashed apples in water for two weeks sounds like a problem unless the air has been excluded, even then unless you sterisied your apples or the water was boiling I suspect it'll have started fermenting on it's own.

is it fizzing?., does it smell like vinegar.