I had some of my homemade cider last night for dinner.
Man! That stuff has some kick. As they say, it’ll put a little hair on your chest!
I let it ferment for 2 weeks, maybe three. Then I strained it through a small cocktail strainer and some cheesecloth to get out all the yeasties. Now it’s sitting in the fridge.
I started with 3 gallons of juice and ended up with 1.75 gallons after fermentation and filtering.
It’s kind of a strange taste though. I definitely let it ferment too long, because now it’s kind of like a strong apple-like wine. But it’s very dry. Very dry. And it’s so strong flavor wise that it’s hard to do much more than sip it.
Which I guess is good, because I certainly wouldn’t want to drink it too fast!