I have done my apples and now letting it sit. However the recipe states -
Stick the kettle on. Strain the liquid and add the bruised root ginger, lemon juice and sugar. Give it a good stir to ensure that the sugar has dissolved.
My problem is that there is no measure for how much sugar to use. Can anyone let me know how much sugar to use?
Hi TiggerToo and welcome to the site! Have you been to the introductions bit yet?
Let us be lovely
And let us be kind
Let us be silly and free
It won't make us famous
It won't make us rich
But damn it how happy we'll be!
Edward Monkton
Member of the Ish Weight Loss Club since 10/1/11 Started at 12st 8 and have lost 8lb so far!
I have not been to the introductions bit yet, I intend to do that in the next couple of days.
Hi MKG,
There is no detail on sugar quantity on what loads on my screen, perhaps the page is not loading correctly for me. Please see below. It would be appreciated if you could let me know the quantity of sugar I should use.
Cheers
tiggerTOO
Scrumpy Cider
You can't beat a good bit of West Country cider. If last year you noticed that your neighbour left the apples to rot on their tree; this year knock on their door and ask for them in return for some cider.
Ingredents
•3.6 kilos (8lb) Apples, any apples will do except crab.
•9 ltrs (2 gallons) water
•28grams (1oz) root ginger
•Juice of four lemons
•some empty resealable bottles
Cut up the unpeeled apples roughly with a non metalic knife. Cover with two gallons of boiling water preferbally in a brewers bucket. Incidently you must not use any metal in this recipe.
Leave the mixture for two weeks, returning to crush the apples well, now and again. By now and again I guess you could get away with doing it 4 times as long as the mixture is well liquified. Be careful that mould does not form at this stage.
Stick the kettle on. Strain the liquid and add the bruised root ginger, lemon juice and sugar. Give it a good stir to ensure that the sugar has desolved.
Add quater of a pint of boiling water and leave the whole thing to stand again for just over a fortnight removing the scum off the top as it rises.
You will need two people for this next bit. Strain into resealable bottles and screw on the tops lightly for 2 days, just to the point where they would need another half turn to fully close them.
Ok so you have waited almost five weeks, now tighten the stoppers and keep in a cool, dark and most importantly, dry place for two months.
If you are an american reading this I am talking of the british cider, which of course contains alcohol.
Please remember to drink irresponsibly, unless you are driving then don't drink at all.
You can't beat a good bit of West Country cider. If last year you noticed that your neighbour left the apples to rot on their tree; this year knock on their door and ask for them in return for some cider.
Ingredients
* 3.6 kilos (8lb) Apples, any apples will do except crab.
* 9 ltrs (2 gallons) water
* 28grams (1oz) root ginger
* Juice of four lemons
* some empty resealable bottles
Cut up the unpeeled apples roughly with a non metallic knife. Cover with two gallons of boiling water preferably in a brewers bucket. Incidentally you must not use any metal in this recipe.
Leave the mixture for two weeks, returning to crush the apples well, now and again. By now and again I guess you could get away with doing it 4 times as long as the mixture is well liquefied. Be careful that mould does not form at this stage.
Stick the kettle on. Strain the liquid and add the bruised root ginger, lemon juice and sugar*. Give it a good stir to ensure that the sugar has dissolved.
Add quarter of a pint of boiling water and leave the whole thing to stand again for just over a fortnight removing the scum off the top as it rises.
You will need two people for this next bit. Strain into resealable bottles and screw on the tops lightly for 2 days, just to the point where they would need another half turn to fully close them.
Ok so you have waited almost five weeks, now tighten the stoppers and keep in a cool, dark and most importantly, dry place for two months.
If you are an American reading this I am talking of the British cider, which of course contains alcohol.
Please remember to drink irresponsibly until 4am and you no longer make any sense, unless you are driving then don't drink at all.
* There is enough natural sugar and yeast in the apples but add a little extra
of both should you want a strong cider about 1kg of sugar and 1 teaspoon of
yeast should be fine for 3.6kg of apples.
So a lot depends upon your apples and their original sugar content. Adding a kg of sugar to the recipe (two gallons) will add about 5% ABV. If your apples are capable of producing a decent cider (say, about 4 to 5%) all by themselves then the kilo of sugar would double that strength - yummy yummy rocket fuel.
Mike
The secret of life is to aim below the head (With thanks to MMM)
We played with Cider making last year, and found the best cider we made was:-
Crush or pulp the apples, press out the juice.
Put juice in a barrel, and leave for 10 - 14 days. Wrack off and air lock. After a couple of weeks wrack again and cork. Leave for a month, drink.
Simple and delicious, and not too Strong, the sugar added ones were mental.
The only real downside is you need about 15 kilos of apple to press a gallon of juice.
I did about 5 gallons this year with an electrical food processor and a 2 litre stainles steel press, me and the misses, took about 2 hours.
I reckon once wracked we should get about 4 gallons from this. A gallon an hour labour I think is pretty good use of time!
Millymollymandy wrote:Bloody smilies, always being used. I hate them and they should be banned.
No I won't use a smiley because I've decided to turn into Boboff, as he's turned all nice all of a sudden. Grumble grumble.
Have you been to the introductions bit yet?