Too many apple and pear, even after eating, cooking and giving away! Last resort is to juice and make cider. This time having a twist, adding a good kg of wild black berry for extra colour and flavour.
I use a neural wine yeast to kick start fermentation. To do this, warm a small amount of juice to around 35˚C, add a tsp of wine yeast (I store it in the freezer), stir and wait. In around 15 minutes, the yeast is activated and blooms.
Pour into juice and shake well. Keep at room temperature and give it a stir/shake every day for the first week. Traditionally people start to drink this in December, but should be ready to consume when bubbling stopped.
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