- 10
lbs Tom Putts (sharp apples)
- 5
lbs crabapples (bitter sweet apples)
- 5
lb Charles Ross (sweet apples)
Extract
the juice from the apples. Put aside 4 fl oz of
juice and add to this dried champagne yeast and
1 tsp of sugar. Put in a warm place for 2 days.
Add 1 crushed campden tablet to the main body of
the juice and leave covered for 48 hours. Check
the pH and the OG and adjust as necessary. Add pectolase
if required. Add the yeast starter. Rack after 2
weeks. When the gravity reaches 1005, rack and add
1 crushed campden tablet. Leave 2 weeks. Bottle
and leave to mature for 4-5 months.
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