3.5Kg Cox's apples 500g sultanas 2 lemons 2 limes ½tsp citric acid 1kg white sugar 4.5L water 1tsp pectolase 1tsp nutrient

DAY 1: 22-08-04
All the fruit was added to the bucket, the apples and citrus fruit having first been thinly sliced. The sugar was dissolved in the water, and brought to the boil. The hot syrup was poured over the fruit, the bucket was covered and allowed to cool.

DAY 2: 23-08-04
The pectolase was stirred in.

DAY 3: 24-08-04
The yeast nutrient was added (!) and a starter bottle prepared.

DAY 4: 25-08-04
The reactivated yeast solution was stirred in.

DAY 5: 26-08-04
Stirred

DAY 6: 27-08-04
Stirred

DAY 7: 28-08-04
The must was strained through a nylon bag and poured into a clean demijohn. The apples had liberated considerable juice, giving a total measure of liquid in excess of six and a half litres. A spare litre was put into a pop bottle ferment to guard against the inevitable losses incurred of first racking (owing to the large amount of fruit pulp which passed through the strainer into the bottle)

WEEK 13: 28-11-04
The brew was racked for the first time, having ceased fermenting (gravity measured to be 0.996) and started to clear. The pop bottle ferment paid dividends, as (as predicted) there was a thick sediment in the demi john. The pale yellow wine was treated with 1/3 teaspoon Kwik Clear to further aid clearing and left to settle.

WEEK 39: 21-05-05
After a long period of neglect the wine was racked off the remaining lees, treated with a crushed campden tablet and half a teaspoon of 'sorbate before passing through the Vin Brite for a final polish. The resulting pale yellow  wine was sealed with a safety bung and stored prior to bottling. The taste is reasonable, though less like cider than I'd hoped. 

WEEK 43: 23-06-05
Bottled into green glass

Note for next time: Use less water with fruits which already have a high water content!

Sept '05: Has matured nicely, though not as much like cider as I'd hoped!

Cox Apple