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Some drinkers enjoy it so a good number of bottles are now empty but the ones left have been stashed to see what they turn into in a few months.

Seems everyone had a bumper crop of apples this year. That is part why I ended up taking this on. The friends who had the trees had already given away as many as anyone wanted to everyone they knew. They asked about wine and I said sure its possible but having none of the equipment was hesitant...

Using the hydraulic press what was your apple to cider rate. I got 19 gallons of cider from about 400lbs of apple (The other 100 was turned into apple sauce and butter). So it took me about 21 lbs of apple to get 1 gallon of cider. I realize that the apple type probably affects this to some extent.

Racked all three buckets into carboys last night. The initial bucket that I started fermentation on a few days early fermented to completely dry. There was still a lot of gas in it but the taste seemed alright, very crisp, but very little apple taste. Reminded me of a dry white. I imagine I may...

I have zero direct experience because I am still in the fermentation stage, but from what I have read it seems that cider/wine takes forever to clear so that may or may not affect your bottle timing. I plan to taste it often along the way and if it tastes good I may bottle one carboy cloudy for...

That is sorta the smell, will it hurt to at the nutrient this late? Probably a week into the ferment already. If it is too late will the smell effect the wine or will the ferment just slow down?

I too am trying to ferment on the cooler side. Probably around 65 degrees. I planned to store it in my basement for the winter to allow to clear and see where it was at in a few months. I have never carbonate so I am currently planning to make this all into a wine style drink. I did add sugar to...

Looks good I have three 6 gallon buckets fermenting right now. I'll try to get some pictures in a week or so when they are in carboys

So for the first full bucket of cider I added plain sugar to bring it up about 1.080-1.090 to make it more wine strength and pitched yeast. The fermentation appears to be underway. Our house is cool this time of year which I think will be good for fruit wine fermentation. Last night with the...

Update for those curious how this is going. This weekend I started (with the intend of finishing) crushing and pressing the apples. I had about half the day Saturday before I had to leave on a trip. In that time I got through about 180-190 lbs of apples, assuming a crate is about 50lbs. This...

My plan is similar to the stainless kettle idea. I am going to use a heavy garden tamper and a brute trash can to smash them. As far as sweating them that is the first I have heard of that. So are you saying it may actually be beneficial to let them sit for another week? They were picked Sunday...

That is actually a really good idea for an improvised press. Probably the best I have heard so far as it requires almost no skill to set up, whereas some of the ones using bottle jacks require some woodworking ability. And yes 500 pounds is definitely a lot, they wanted me to come back for...

Press is home, it's a #35, there is a tag on it that says mearelli so I am assuming that is the brand. It is missing the handle which should be easy enough to replace and one of the metal tabs that allow it to ratchet (pawl I believe). Seems to function with just one but I will try and replace...

Central PA, I do believe I have located a press and should be bringing it home tonight. Thank you for the offer.

Yes I have read in multiple places about that idea and have come the conclusion that short of an actual grinder it is the best way to go. So places make it seem like it may even be better then an actual grinder. My apple source indicated they would like to make a bunch of cider/wine with the...

From the pictures ratchet and crank which I think should be a step up from the one I had ordered which was just a direct screw. I was intenting to half or quarter the apples before smashing with the stamper. I'm thinking a few good stomps should get it to near mush form. The key will be only...

Any idea with this disclaimer is always a winner in my book:) This is the reason I love the internet, a totally insane off the wall idea that probably would work. Its funny I was actually considering trying to use the weigh of my jeep but couldn't figure out a way to not have the apples...

I don't currently have a food processor, just ordered a china special press. For the 170 shipped price if it gets me through this I will be happy.

Yes a full mill like you listed would be idea, unfortunately there are no second hand ones available even remotely locally and a new one is a bit out of the budget. My idea was to smash the heck out of them with the tamper after halving or quartering them and then press the smashed fruit. I...

Just a bit :) The saying "don't look a gift horse in the mouth" seems to have gotten me in a bit of a pickle but there are worse problems to have I suppose