How to make Cider. Science Question. EXTRA CREDIT!?!
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Answers:
First get some UN-blemished (but ripe) apples.
..Crush into a paste, then place in fermentation drum / cask and COVER.
. This will prevent any unwanted bacteria getting in.
...Buy a Packet / Box /Bag of 'Yeast' from Pharmacy /Chemist / Supermarket Etc.and then using a little of the apple mush, mix the yeast into a paste.
...Dribble over the surface of the mush (some people call it "MUST"
Keep it covered and in a dark place for two weeks at 60-70deg F
Check regularly for foreign bacteria -such as the VINEGAR bacteria
If this happens- then you've lost your Cider because it will turn into vinegar
...After three weeks it is safe to start "Decanting" your cider into bottles-- Taking extreme care not to get any of the sediment into your bottles.
Cork lightly and store with the cork below horizontal to prevent the cork drying out and spoiling the cider
IMPORTANT..Very important to have everything VERY clean because there are lots of bacteria around that will spoil you cider.
In Summary.. Crush apples.
.................... Add yeast
.....................Allow fermentation for 2-3 wks @ 60-70 deg F
.....................Decant into bottles
.....................Cork and store with corks down for one month
.....................2nd Decant (For Table use)
............Good Luck