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Apples in the Commons (files.catbox.moe)
submitted 19 hours ago* (last edited 19 hours ago) by to c/homebrewing@sopuli.xyz
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A single public tree hosted an entire 120 person event. 250 litres in 4 hours. I took 16 of them home.

Now do I go wild or designer? How do I even pasteurize that much? Maple syrup and cinnamon ready for christmas, or a quick fall quince back-sweeten?

We rented the hydro press and breaker for $150, while they cost $1500 each. Doing this once a year its easy math to rent, does anyone own?

Edit: Theres a video attached to this, how do I make it more visible? I have to click into the post and then again on the name.

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[–] 3 points 19 hours ago* (last edited 19 hours ago)

That’s a lot of juice from a single tree. Makes me think I need to find a tree.

My Italian friend just presses his grapes and puts it in the cellar, and it turns out (after many rackings). 16 litres though, not a lot to play with. I would add Camden and commercial yeast. My preference is just to add ale yeast treat it like any beer.

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