60 pints sitting in a barrel in the shed priming at the moment. This is my second year making cider – we have quite a few trees in the garden!
Last year was my first crack at this (been in the house 3 years). Things I have learned:
1. In the absence of proper cider apples (we have none off these), eating apples are fine. 2 of our trees are ‘James Grieve’ and I use these almost exclusively. They are a mixed purpose apple – a tartish eater- or a sweeter cooker. They don’t have too much sugar which is useful.
2. Don’t use 2 many cookers as they make the cider rather thin and acidic tasting.
3. Scratting the apples is probably the most important bit. I managed to find a local enthusiast who lent me his kit and getting good shredded bits makes the pressing bit easier. You can use an electric garden shredder as long as its clean…
4. Be careful about how much sugar (if any) you add to the juice with the yeast (and use cider meat – £1.50 from a homebrew shop). Problem with this bit is that you only know how much/little sugar to add via trial and error with your apple mix. Last year I added sugar and the yeast ate it all making ultra-turbo super-dry cider. 10% alcohol and I had to add a teaspoon of sugar to pint to drink it!!!!
5. All that online stuff about campdens tablets etc. is a bit unnecessary. It may help I guess but I’ve had success with apple juice and the yeast in a fermenting bucket. I leave it in the shed for 3 weeks and then barrel with about 150g (ish) of sugar to prime.
6. Good luck and do it!!