Make Cider without Fuss or Chemicals

By Joe Bleasdale

Plans and operating instructions to make a domestic cider press and make cider. Have you ever had a surplus of apples, either from your own garden, or apples offered by a friend or neighbour during the Autumn glut? There is a limit to the number of apples you can keep in your garage before they start to rot and end up on the compost heap. Yet most varieties of apple can be used to make delicious fresh juice, or fermented to make real cider: quite different from most of the ciders sold in pubs and supermarkets. These so-called ciders are often made from fruit concentrates with added water, alcohol, flavouring, artificial sweeteners and fruit acids, chemical preservatives and sometimes with only a fraction of fermented apple juice. Real cider should be made only from fresh apple juice, with nothing added: no yeast, sugar, water, flavouring, sulphites, other preservatives such as citric acid, ascorbic acid, or anything else. This booklet gives a concise and easy to follow method for pressing your apples and making your own cider, or just preserving the juice as a delicious healthy non-alcoholic drink. It includes some valuable tips on the preparation and storage of apple juice and cider. Part 2 gives a detailed description with diagrams and photographs for the construction and operation of a high yielding apple press suitable for use in a garage or small outhouse. The author has over 18 years experience in the production of cider from trees in his own garden and has won prizes for his cider in local shows in Somerset.(c) Joe Bleasdalev1 July 2017

• Format: Paperback
• Language: English
• ISBN: 1521919887
• ISBN13: 9781521919880
• Release Date: July 2017
• Publisher: Independently Published
• Length: 30 Pages
• Weight: 0.13 lbs.
• Dimensions: 0.1" x 6.0" x 9.0"