I got my second batch of cider for the year underway yesterday. It was the same general approach as last time: chop the apples, stew them in a pot until soft, mash and strain and then bring the resulting liquid up to a gravity of about 1.050 before setting the fermentation going.

Jane chopped them up this time and was a bit more selective than me about what she included, which means the leftover pulp will be useful for other purposes. I also strained it in two stages – first in a metal colander and then through the juice bag. That meant we got both a thick pulp which can be used for pies and crumbles and also a finer puree that I’ve sealed in heat treated jars and can be used as a spread, seasoning or condiment.

I also made sure to fill the demijohn less full although the fermentation, although well-established by this morning, has been less explosive. Perhaps that was because I allowed less time for rehydrating the yeast and poured it on top of the liquid instead of the liquid on top of the yeast? The latter would oxygenate it better, fuelling the reaction. The proof will be in the end result and that won’t be ready for a few weeks in either case.