So we have had a banner year on the apple harvest, finally enough to dabble in hard ciders, and I wanted to get some advise from the folks here before I jump in.
I have read quite a bit online, and the instructions seem to go the full range, from sterilize everything and add package yeast and nutrients, to just juice it and let it ferment. I am curious to get folks’ opinions here about where they have found the right balance on this is. [Given that I live in a very dry environment, I probably should add some sort of yeast, just because our native yeast populations are pretty scarce]
Also am open to suggestions on equipment and process. I am planning on starting small (maybe tiny), Just fermenting in a a few glass 1gal bottles. Gives the chance to try a few different ways of doing it, and perhaps means that at least one or two will turn out. I was thinking that we’d drink some at the early stages (just a bit bubbly), and try a few bottled and left to age.
Anyway, I am a real newbie at this, so any thoughts and advise is welcome.