It’s cider season – and this year, I’ve attempted to make my own. Below are some hard-learned lessons about home cider production.
1) To make more than a thimble full of cider, you need a lot of apples. A lot.
2) You have to core (and if you feel like it, peel) all those apples.
3) Again, to make more than a cup of cider, you need a lot of apples. Like a lot.
4) You need to strain your apple mush through cheesecloth (or strainer should you choose). That’s work. And energy.
5) A gallon of cider in the store is about $4.
6) To make more than a gallon of cider, you’ll need a massive amount of apples. Like an orchard or something.
7) Our cider will become hard cider – you need yeast for that. And someone that knows what they’re doing.
My intention is not to scare you away from making your own cider. More importantly, I just want to make sure you have enough apples; and know what you’re getting yourself involved with. There’s a lot of peeling, pulsing, squeezing and straining. In the end, maybe you should just grab that gallon jug at the store and spend your time carving pumpkins and celebrating the season with friends and family.