OK, that's the cider phase of the afternoon done.
I have pressed 23 or so kg of apples and crabs into 12l of juice. The yield is not so great cause you lose a bit once you discard the bad 'uns and cut out any obvious nasty bits, and the crabs also don't give as much juice as apples do.
With this I've put down two 5l carboys of juice for cider, and topped up the third with a kilo of honey and some water to make cyser.
Total labour input: about two hours to obtain the apples (foraging in the park, pick up from inlaws, harvesting our tree), and about 4 hours to process and press and clean up. Total dollar cost: zero. Satisfaction: immense.
I might have it in me to get one more batch done this year.
#cider
I have pressed 23 or so kg of apples and crabs into 12l of juice. The yield is not so great cause you lose a bit once you discard the bad 'uns and cut out any obvious nasty bits, and the crabs also don't give as much juice as apples do.
With this I've put down two 5l carboys of juice for cider, and topped up the third with a kilo of honey and some water to make cyser.
Total labour input: about two hours to obtain the apples (foraging in the park, pick up from inlaws, harvesting our tree), and about 4 hours to process and press and clean up. Total dollar cost: zero. Satisfaction: immense.
I might have it in me to get one more batch done this year.
#cider
𝐖𝐢𝐧𝐭𝐞𝐫 𝐎𝐫𝐜𝐡𝐚𝐫𝐝 
Shayne Parkinson 
A drum of pear concentrate seen recently in Somerset England,(of all places) a traditional cider and perry county. This is manufactured from dessert pears in Türkiye by göknur, a very large industrial food product company. Do your research, read the label make sure your cider is local and wholesome. There are many cideries that are local and harvest driven giving you the authentic drink. 