Hi all, thanks for having me on your forum.
Had brewed a few batches of beer about a decade ago with a lot of help from lurking on this forum, each batch better than the next but fell out of the hobby for many years and unfortunately most of the knowledge I accrued then seems to have left me.
I was visiting my family last weekend and picked about 10 gallons of apples and a couple quarts of plums from some of the trees growing on the farm, as for the varieties I could not say what they are, but I seem to have a little bit of a selection of tart and sweet.
I’m planning on throwing together a small batch of cider this weekend and am trying to figure out how I’m going to extract juice from the apples without a press. As much work and time as it will be, it seems that the KitchenAid grinder attachment, a cheesecloth and several hours’ labor is going to be my best bet with the resources I have, unless anybody else might have a better suggestion?
My first question to you all is basic but I really don’t know (I had read at least a bit about seeds and cyanide and tannins) do I need to core the apples before I grind them or can I just cut them into smaller chunks, seeds and all, and throw them into the grinder that way?
Thank you so much, I appreciate any help I can get.
Had brewed a few batches of beer about a decade ago with a lot of help from lurking on this forum, each batch better than the next but fell out of the hobby for many years and unfortunately most of the knowledge I accrued then seems to have left me.
I was visiting my family last weekend and picked about 10 gallons of apples and a couple quarts of plums from some of the trees growing on the farm, as for the varieties I could not say what they are, but I seem to have a little bit of a selection of tart and sweet.
I’m planning on throwing together a small batch of cider this weekend and am trying to figure out how I’m going to extract juice from the apples without a press. As much work and time as it will be, it seems that the KitchenAid grinder attachment, a cheesecloth and several hours’ labor is going to be my best bet with the resources I have, unless anybody else might have a better suggestion?
My first question to you all is basic but I really don’t know (I had read at least a bit about seeds and cyanide and tannins) do I need to core the apples before I grind them or can I just cut them into smaller chunks, seeds and all, and throw them into the grinder that way?
Thank you so much, I appreciate any help I can get.