Quote:
Originally Posted by loulac
Just a few tips from my personal experience :
- If you don’t want to get apple vinegar (excellent vinegar by the way) equipment should be perfectly clean and fermenting protected from outside air.
- Pasteurization doesn’t require a lot of equipment., just a thermometer to keep your cider at the right temperature for a precise time on your heater.
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Currently we are making just the cold pressed juice, which in USA is called cider. Fermented cider is also in the plans, but I have to first read about it before we start experimenting. We have made beer from a home brew kit earlier, so we already have some of the needed equipment.
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