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Mr_Sworld
rhb
After donating to Moss Cider last year we are fermenting ourselves this year. We pressed 5l apple juice yesterday all from our "eater" tree.
A trip to julies home brew got us the bits missing, mainly campden tabs, yeast, and an airlock. Got a funky bottle brush for our v.dirty demijohns (from the garden, pictured) but using a new dj for this batch.
Campden Tablet in tonight, GV13 yeast tomorrow. Rough Hydrometer test suggests it could hit 6.5% if all the sugar ferments.
I've a feeling this'll be a learning batch.
Question: Would you brew with apples from a public cemetery? We have access to about a dozen trees unpicked, deep red colour apples too. Just seems disrespectful though...?