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Tractor Talk Discussion Forum

making cider???

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BLW

10-15-2007 07:17:53




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hey guys and gals back again- with questions on making cider-- its been 50 yrs- I"m making it just plain, no additives or anything right now but thought I could pick your brains and get your ideas (recipes) on what you add, how long you wait to skim the top- how many times do you skim= and do you leave the stuff ( can"t remember what it"s called) in the bottom all ideas greatly appreciated




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BLW

10-16-2007 06:35:16




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 Re: making cider??? in reply to BLW, 10-15-2007 07:17:53  
yeah guys i'm talking , of course, hard cider anyone else???



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havvey

10-15-2007 14:40:39




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 Re: making cider??? in reply to BLW, 10-15-2007 07:17:53  
We did what Mathis said only problem was it tured hard real fast. Hard cider was not our intent so next year we need to correct this.



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Mathias NY

10-15-2007 17:46:13




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 Re: making cider??? in reply to havvey, 10-15-2007 14:40:39  
We usually keep it 'fresh' for about a week with normal refrigeration. If we want to keep it any longer we freeze it.



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Mathias NY

10-15-2007 09:21:23




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 Re: making cider??? in reply to BLW, 10-15-2007 07:17:53  
I can't say that we have ever made Hard Cider, but we make 30-40 gallons of the plain kind every year. We filter it through a cheese cloth, this filters out the larger particles.

As for a recipe, the more kinds of apples the better the flavor will be. We have found the older (heirloom) varies offer a richer flavor than modern one. The old Russet's and Pippen's work the best. Sometimes you can add some pears to the juice for a little different flavor.

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Dave H (MI)

10-15-2007 07:22:38




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 Re: making cider??? in reply to BLW, 10-15-2007 07:17:53  
You're talking hard cider, right? 'Cause we don't wait a minute to drink ours!



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671DKS

10-15-2007 11:54:31




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 Re: making cider??? in reply to Dave H (MI), 10-15-2007 07:22:38  
I agree, when we were kids the cider mill down the street just squeezed it right then and there. didn't see any cooking or anything. leave it in the fridge long enough it'll get hard. Kent



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