So we finally found time to press cider. We have apples from our orchard and donated from a neighbor’s- John’s. We had two large garden carts full. We started in the morning but as you can tell from the photo it extended into the evening. Here’s our back-porch operation:
We pressed enough for five 5-gallon carboys!. We pressed these apples and then added crabapple juice we had pressed before to fill these carboys- there was a total of 5 gallons of crab apple juice so we should have plenty of tannins in our cider this year.
Then we moved the carboys into the house, let the cider warm somewhat closer to room temperature and added the yeast and the air stops. Our entire bodies hurt, and we are tired. So we cleaned up and went out to dinner. We will add the sugar in small aliquots later as there is not a lot of room in these carboys for fermentation. We will try to take it slow.