equipment
the minimum tools required to get you started (measuring cup, tongs, funnel, one-way valve, 3-litre jug, syphon tube, thermometer, vinometer, io star sanitizer, yeast, turkey baster and measuring spoons).
harrowsmith
12 litres fresh or quick pasteurized farm cider, note: uv treated juice will not work
2 carboys, 11 litres each
iodine-based sanitizer (io-star sanitizer), follow preparation and safety instructions
yeast, ec-1118 ‘prise de mousse’strain; buy this fresh every time
vinometer, to measure alcohol content during fermentation
other equipment: yeast activating equipment (ie, a small bowl with small plate as a cover, measuring spoon, measuring cup); funnel; thermometer; airlock with stopper that fits the carboys; ‘bale’ or ‘swing’ cap bottles; pvc siphon tubing and safety equipment (gloves and goggles)
step 1: inoculate [2 hours, day 1].
let the juice warm to room temperature. sterilize the following equipment using the iodine solution: one carboy, the metal funnel, thermometer and airlock. add the juice to the carboy, filling only the cylindrical part (the upper air space is needed to accommodate fermentation). store the remaining juice in the fridge, as it may come in handy for step 3. activate ½ tsp of yeast according to the package instructions, then add it to the carboy. seal it with the airlock and store in a dark place.
step 2: monitor [15 min, days 3 – 7].
it takes around 4 – 7 days to ferment the juice to an alcohol content of 5.5 – 6.5%. starting on day 3, carefully remove a small amount of cider using the siphon tubing and measure its alcohol percentage with a vinometer—a blown glass tool that would look at home in a chemistry lab.