BackyardBrewer wrote:Good choices. Post more about your cider process. I've got a press, crusher and access to tonnes of apples.
My Grandfather hand crafted an apple crusher and press back in the 50's. So we've been doing traditional cider recipes with either champagne yeast, or experimenting with wild fermentation to get unique flavours. Without any new modifications and techniques. Just storage in 1L bottles instead of Old wine bottles he use to get from the back of restaurants back in the good old days :))
We tend not to add lactose, we like it dry :P
Rarely do green apples because it's sour and gross.
I don't have any photos from the last crush/press i did with my grandpa. I think it's still on his camera.
But i took a photo of the press just after i pressed some ginger.
![Image](http://img823.imageshack.us/img823/3130/x6rv.png)
oh and this was the amount of bottles we got from the big crushfest my grandpa and i did. All 1L bottles. With a tiny crusher and press :P bloody hell it was hard yakka
Half Red Galas, Half Pink Ladies. was a good pick of apples, sweets and sours as well as some feel on the pallat with galas.
![Image](http://imageshack.us/a/img189/139/gi93.jpg)