Organic apples including peel were washed thoroughly and turned to juice using a juicer. The juice was left to ferment, with regular stirring.

At day two there was little foam, I attribute this to not so much sugar in the apples (they weren’t very sweet either). After a week the cider was too far to be used or bottled (same mistake as with the first Mead batch). I didn’t have any apples left to do a second batch of cider 😉