Cider from Apple Pulp
Where there is no means of separating the JUICe from the pulp, it will be found that quite good cider may be made from fermenting the pulp. There will be some loss of juice if this is done because some will inevitably be left in the pulp.
The process is simplicity itself. One merely proceeds to produce the pulp as directed above, and instead of pressing out the juice, the whole lot is fermented. Sugar is dissolved in as little water as possible. This is boiled together and added to the pulp. The pulp is then measured and treated with Campden tablets as already directed. The yeast is then added and fermentation allowed to proceed for seven-eight days. After this, the cider is strained free of apple particles. The pulp should be allowed to drain. While this is draining, a sheet of polythene should be spread over the surface of the pulp and down round the sides of the vessel receiving the drippings. This should be tied in place with thin string or kept in place with strong elastic to prevent airborne diseases reaching it. Leave for two or three hours. Then put the strained cider into jars and fit fermentation lock. Do not squeeze the pulp too much.