dry apple winerating:
I have a gallon and a half of this mulling quietly to itself right now. Should be drinkable somewhere around October 2010.
To make 1 gallon:
2.75 kg / 6 lbs apples - I used Bramley windfalls from a friend's orchard
1 kg / 2.5 lbs granulated sugar
150ml/1/4 pint grape concentrate
1 teaspoon citric acid
4.5 litres/1 gallon water
yeast and nutrient
Wash and chop up the apples - stalks, core, brown bits, the lot. Simmer for 10-15 minutes in one gallon of water (I used a preserving pan).
Strain the liquid onto the sugar, and the thinly grated rind of the lemon, and stir well.
When it's cooled to luke warm, add the juice of the lemon, the yeast, and the nutrient and concentrate to the liquid, cover and leave for 24 hours in a warm place.
Then pour into a sterilised fermenting jar, and fit an airlock.
Leave in a warm place to ferment for four weeks (I keep mine by the hall radiator, as we have no airing cupboard (sob)). Siphon off into a clean fermenting jar, and ferment out under airlock. Then mature for six months before bottling.