What Is Better Than Apple Cider?

Wow!  Three weeks, or more, sure fly by.  I'd like to say that I have been doing great things and learning amazing new skills.  But, alas, I have fallen prey to the "REAL" world.  During these times, I often lament my lack of connection, or time to connect.  I feel in a very real way the loss.  Wendy probably gets tired of the moaning and wailing about the stagnation of my MooseBoots wanderings.

My last few posts were about cider.  At that point, several other people were also talking about making cider - murphyfish and Julie specifically.  I was asked to post about my process to compare notes.  I am flattered that people are interested.  Of course, you might imagine, if you've been to this blog with any regularity, my process tends to be very simply and natural - at least as much as I can make it in the given time, with the resources, available.

The Gathering
This year, we foraged all of the apples we used for cider.  This is not always the case.  In past years, we have purchased unpasturized sweet cider and we have purchased apples for juicing.  This year, we were cognizant of the generosity of the Earth Mother.  Everywhere we went, we saw apple trees untended and unappreciated.  We are so grateful.  On the drive to the girls's dance classes each week, we counted no less than a dozen trees along the roadsides.  When we stopped at the local drop point for Goodwill, we noticed a few trees in a public park.  During our nature class, we noticed several apples trees in a local river sanctuary.  We noted them as we saw them. 

I mentioned, in another post, that Wendy and I foraged 33 lbs (16 kg) of apples.  After that, we were told of some other trees in a local adult community where the apples needed to be picked because they were simply falling on the ground and rotting.  Wendy, the girls, and I went and within 15 minutes had foraged another 45 lbs (22 kg) of lovely (not perfect, but lovely), sweet  red apples.  And, while we were helping the dance studio owner move some wood (which we were given - bonus), we noticed her apple trees were dropping apples like crazy.  The deer sign was incredible.  We picked her a large bag of apples as well as 14 lbs (7 kg) for ourselves.  If you are counting, that is roughly 92 lbs (46 kg) if apples foraged for FREE.  These were apples that were going to drop and rot.  We estimated afterwards that we could easily forage 250-400 lb (125-200 kg) of apples in a year, if we are careful to pick these as they ripen (we missed some of the earlier apples).

Smithereens
This year, we juiced the apples with a juicer.  We found one on e-bay from a local vendor for $35.

No, it did not come with the oranges - this is about apple cider.  I was sent a few cool links about juicing.  Google "washing machine apple cider" on youtube.  I did talk about making a press from a car jack, but never got to it.  So ... smash ... it is juice.  The juicer yielded about 2.5 gallons (10 liters) of juice per 45 lbs (22 kg) of apples.

Magic

So, you've come to the crux of my secret exilir.  I share this hesitantly ... it is my secret recipe. 

OK ... ready.

I add enough sugar to get to 7-10% alcohol as measured with a triple scale hydrometer.  The last batch of apples, the one with the lovely red ones, was 7% without any sugar ... just the apples.  I have made it as strong as 14% and as weak as 4%.  This, I pour into the fermentation bucket.  Then, I add the yeast ... I have typically just use Munton's ale yeast. 

Here's the secret bit ....

Then, I cover it and shove an air lock into the lid.  Really ... not so exciting is it?!  I then let the cider ferment for a week or so ... until it stops bubbling.

Racking It Up ... er, Off

When the cider stops bubbling, I will rack it off into a carboy.  This, I let sit for months ... until it is a clear as I want it.  When I am satisfied, I will bottle it adding 1 tsp of sugar to each 1 liter bottle.  The sugar will feed any remianing yeast and carbonate the cider.  It is optional.  Then, I let it sit ... for months.  Each of the bottles is typically 6 months old before I drink it.

I don't think I will be winning any contests with it, but it is good cider.  Wendy and I enjoy it.  Isn't that all that really matters.  As you can tell, most of the steps is subject to your own likings or whims.  Make it as strong as you like ... let it sit as long as you like ... make it fizzy, or not ... enjoy!

Oh, and in case you're wondering, this last batch of cider cost me, including yeast and electricity for the juicer, $1.30. After the initial investment for bottles and brewing equipment, this hobby can be very inexpensive, yet rewarding.

In this, as with everything else, I find that there is really no wrong answer ... only learning opportunities.  This MooseBoots journey is amazingly simple and flexible.  Thank you, Great Spirit / Creator, for your gifts. 

Good Things Are Brewing

Wendy's interview with Lee Nelson, from local NBC affiliate WCSH6, has been posted here.  I'd love to hear your comments.

Oh yeah, we juiced a batch of cider apples, which will be a bubbling bucket of 2.5 gallons of liquid gold tomorrow.

Thank you, Universe, for all your generosity.

 

Adapability In The Key To Survival ... And Brewing

This MooseBoots journey is always full of twists and turns.  It seems, in everything we do, that we are always guided, perhaps because we are slightly misguided, to excellent results.  The achieved results, however, are not always what we set out to accomplish.

Wendy and I have been talking, for a few weeks, about foraging apples growing wild to brew our next batch of cider.  And, as luck would have it, it is apple season.  We figured that we will not be drinking any until next Spring.  Cider takes about 6 months of fermenting and settling to be really good.  But, alas, things get in the way. 

Finally, we got out picking.  We have been noting the location of trees brimming with apples on the side of the road, in unattended fields, and in local public parks.  To our dismay, many of the trees must be an early variety.  Still, we were able to gather, in a frenzied rush to get back to pick up the girls, 33 pounds.  These apples are the ugliest, gnarliest apples ever seen anywhere ...  perfect for cider!  Nobody would want to eat these.

Proudly, we hauled the apples home.  We decided that we will probably need to go out again, but would get this juiced and ready.  Then, we would assess how many more we would need.  We do not have a juicer.  I planned on using the grinder to juice the apples.  Alas, the grinder kept clogging with apple peels.  No problem, I thought ... I'll use the food processor.  Yes!  That will do the trick.

Nope.  It doesn't really break them up very well.  I threw the pulp into a cloth mesh bag and squeezed.  Juice.  But, it would take a billion years to juice them this way ... and, we'd lose a lot of the juice.  We need a juicer!

So, we ran out to Bed, Bath, and Beyond to see what they had.  Well, the display rack had several choices and we settling on one that looked like it would last several years ... not plastic devices to break , or die, after 2 uses.  Selection made ... we looked for the boxed units.  Nothing.  There was one box and I'll be dipped in wax (you ain't calling me cheese wheel) if I am going to spend $329 on a juicer to make cider.

One the way home, I called a few family member and asked if they had juicers ... nope.  Damn!  Today, we ran to the nearby indoor flea market ... nothing.  I found one on craigslist ... no reply.  I found one locally on e-Bay ... no reply yet.

Finally, I reached the conclusion that I was not meant to start brewing any cider today.  But, thanks to some friends, I had a beer kit (Export) just waiting patiently to be prepared.  As a matter of fact, I was also given another brewing kit (complete with buckets, hoses, bottling tubes, cappers, air lock, etc.) last week.  So, I acquiesced to the beer kit and starting it bubbling.  And with the new addition, when we get a juicer lined up this week (I hope), I'll be able to start the cider.

Conventional wisdom is that in order to survive one must be adaptable.  Thank you, Universe, for the reminder!  Either way, life is good.