How do you make apple cider from fresh apples?

Answer 1

Here's What You Do
Crush one campden tablet per gallon of cider to suppress bacteria or wild yeast.
Add 1/2 teaspoon of pectic enzyme per gallon to prevent haze in tfinished cider.
Add 1/4 teaspoon of yeast nutrient per gallon to provide for complete fermentation.
Use a hydrometer to record the starting gravity of the must.
Cover and let the juice rest for 24 hours stirring once or twice during that time.
Open the primary fermenter and sprinkle in one packet of wine or brewer's yeast. Let the yeast re-hydrate for five minutes then stir it in for about a minute. Close the fermenter and attach an air lock which is half full of water. Ferment for 7 to 10 days at 70 degrees.


Open the fermenter and check the specific gravity with a hydrometer. It should have dropped by at least 75%. If not, close the fermenter and allow to sit for a few more days. Do not leave the cider in the primary fermenter for more than 10 days. If the specific gravity has not dropped in that time, continue to the next step any way. Place the primary fermenter on a counter or table top 24 hours prior to the next step. This will allow the sediment to settle to the bottle of the pail.

Clean and sanitize a glass secondary fermenter along with your siphon equipment. Crush up one campden table per gallon and put them into the secondary fermenter. Siphon the cider into the secondary ferment. Attach an air lock and allow to rest for 14 days at 70 degrees.

Check the cider for clarity. If it is hazy or not quite clear, you can add a fining agent such as isinglass. Add the fining agent directly to the fermenter and stir it in gently. Allow the cider to rest for another week at 60 to 65 degrees.
Clean and sanitize your primary fermenter or another glass carboy and siphon the cider into it. Sample the cider by tasting a small amount. You can adjust it at this time. If it tastes a little bland you can add 1/8 to 1/4 teaspoon of citric to taste. If it is lacking in apple flavor but the tartness is correct add our apple flavor enhancer. If it is too tart or sour add frozen apple juice concentrate, which contains no preservatives, to taste. Allow the cider to age for another week in a cool place.

Answer 2

Get yourself a juicer/juice extractor.
Peel apples, then put in juicer.
At this point you have unpasturized apple juice, add some lemon juice or citirc acid to prevent it from changing colors on you.. You can heat it up and season to your hearts content, add mulling spices or you can serve cold.

Answer 3

You put them in an apple press and squeeze the juice out of them.

Answer 4

yuo need an apple machine thing
it is a machine that you put apples in and you turn a knob that squeezes the juice out