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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