Lady_Grey
Member
Hi! I'm just now putting my toe in the brewing world so all this is new and exciting but I don't quite know all the little details. I got some homegrown apples, organic and unsprayed, from my father in law's orchard, but it's not quite enough for a gallon of cider, so I was wondering:
1) I froze the apples so they wouldn't go bad while I tried to figure things out; will that kill the yeast or can I still do a wild ferment?
2) Provided it's fine and I can still use them, would it work to juice up some storebought apples to make up the volume of juice, mix it with juice from the homegrown apples, and assume the homegrown yeasts will ferment the whole batch?
3) Any tips for getting maximum juice if you don't have a juicer or fruit press? I do possess one of those big cider presses but it's not worth it to drag the whole contraption out and spend hours cleaning it for only a gallon or two of cider, so I figured I'd run the apples through the grater attachment on my Kitchenaid and then squeeze the pulp in my cheese press. But if anyone has a better idea I'm all ears.
1) I froze the apples so they wouldn't go bad while I tried to figure things out; will that kill the yeast or can I still do a wild ferment?
2) Provided it's fine and I can still use them, would it work to juice up some storebought apples to make up the volume of juice, mix it with juice from the homegrown apples, and assume the homegrown yeasts will ferment the whole batch?
3) Any tips for getting maximum juice if you don't have a juicer or fruit press? I do possess one of those big cider presses but it's not worth it to drag the whole contraption out and spend hours cleaning it for only a gallon or two of cider, so I figured I'd run the apples through the grater attachment on my Kitchenaid and then squeeze the pulp in my cheese press. But if anyone has a better idea I'm all ears.