- 10
lbs Cox's Orange Pippins (sweet apples)
- 5
lbs Tom Putts (acid apples)
- 5
lbs bitter sweet apples
Extract
the juice reserving 4 fl oz for a starter. Add campden
tablets to the main body of the juice and leave
24 hours. Meanwhile make the yeast starter by adding
1 tsp sugar and dried Hock yeast to the reserved
juice. Leave in a warm place for 24 hours and then
add to the body of the juice. Check the pH and OG
(which should be 1060). Be patient, fermentation
can take 2-3 days to start. Allow gravity to drop
to 1020 and add 2 crushed campden tablets. Leave
2 weeks. Bottle and mature.
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