WHY IS THERE ALWAYS A PINEAPPLE FLAVOR IN EVERY VARIETY CASE OF HARD CIDER.
pineapple is the absolute worst type of cider and i used to harshly judge people who drank it. the only person I ever hung out with that drank them turned out to be a chud, and i have to believe that there's a connection. since my partner hates it too and i don't want to pour them out, I'm forced to drink it!
when communism is established pineapple will only be allowed to be used as a topping on pizza.
Using whole apples is a bit harder/more equipment but if you can buy unpasteurized/no UV cider from a local orchard that's the super easy way.
For whole apples you have to grind them up then press them, old presses are usually screw type and most contact surfaces are wood but more modern style ones use rigid plastic boards between multiple levels and a hydraulic ram/press type thingy from harbor freight. Grinding can be as minimal as a wheel with screws in it and a hopper/discharge area, but the less manual way is a brand new in sink garbage disposal.
but a local orchard's cider will usually be like $6-8 per gallon, and a 5g carboy is usually only like $25ish.
and all of my friends with presses will tell you that it's really easy to make more than you can drink lol
aww shit i was hoping it would be a good & easy way to use up my apples. but i might have an apple press laying around somewhere
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