How to make cider from Apples

We have eating apples in our garden and wild apples are available in Priory Wood, about a kilometre away. Most of these wild apples are quite eatable, though none are really outstanding. But about 100m from our house is a wild apple which drops small fruits, maximum diameter about 50mm, most a lot smaller. the tree starts to flower early, has a long flowering season and is pretty. It also flowers and fruits prolifically every year. In part this may be caused by its position: to one side it has a concrete area, beneath which it will be permanently damp and to the other is a ditch which is filled with water.

A bucket full of wild apples
A bucket full of wild apples

One day in 2016 my wife tried one: it was hard, astringent and sharp. But as well it had incredible flavour - more than any other apple we have tried. So I picked up some and made them into vinegar. It was the best apple vinegar we have ever tasted. So this year (2018) we have made excellent cider using them.

Making cider is not difficult. True, there are things thatr can go wrong but if you press apple pulp to extract the juice and leave it in a suitable vessel so air cannot enter and carbon dioxide can escape, the wild yeasts present will start to ferment the sugars and you should get cider. There is a lot more about cider-making on Andrew Lea's www site

The apple juice characteristics

Juice expressed from the apples
Juice expressed from the apples
Refractive index15 Bx
Specific gravity1060
pH3.08
These were measured with juice from fallen apples picked up in late November when they had been lying on the ground for several weeks. They are slow to rot and do not get quickly eaten by wildlife.

The apple tree in flower. Mid April.
The apple tree in flower. Mid April.
The tree
The tree
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Written by Richard Torrens.
First published Saturday the 2nd of December, 2017
Last modified: May 31 2019 10:19:04.
© 2017 - 2019 Richard Torrens.