- 10 lbs Cox’s Orange Pippins (sweet apples)
- 5 lbs Tom Putts (acid apples)
- 5 lbs bitter sweet apples
Extract the juice reserving 4 fl oz for a starter. Add campden tablets to the main body of the juice and leave 24 hours. Meanwhile make the yeast starter by adding 1 tsp sugar and dried Hock yeast to the reserved juice. Leave in a warm place for 24 hours and then add to the body of the juice. Check the pH and OG (which should be 1060). Be patient, fermentation can take 2-3 days to start. Allow gravity to drop to 1020 and add 2 crushed campden tablets. Leave 2 weeks. Bottle and mature.