A community dedicated to homebrewing beer, mead, wine, cider and everything in between. If it ferments, bring it over here.
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Some starting points for beginners:
Quick and diry guide to fermenting fruit - cider and wine
So it begins, this year about month earlier. Tomorrow I will get it juiced and expect ~100 l of juice. It was little bit unexpected to do it today but somehow I managed to do it, in 4 weeks I should have something finished if I won't drink it partially fermented.
Couldn't help myself, a little bit of malt went in along with a helping of dark syrup, to the effect of 2 ml syrup per litre of ol' scrumpadillo. Very lively fermentation already on day 6 (at 16 °C). Wishing you the best of luck with yours :)
Already in bottles and keg. I had to add some sugar because it overfeemented (at 20°C)
The experiments with hops and spices are interesting but I am looking forward to oak chips that I will add to next batch.
I will bottle it in brewery (at work), so under CO2 and without sediment. This will probably be the best cider I made so far.