I use a stainless steel bucket when pulping the apples and haven't had a problem.... Yet.
I simply mashed the apples in the bucket using a piece of 3*2, then squeezed the pulp, two handfulls at a time.. :blink: in teatowels. Not the best way I know, and I probably threw away as much, if not more, than I actually managed to squidge out of it....
Anyways, when I'd made a gallon it was then filtered by pouring through yet another tea-towel and from there straight into the demijohn with just a handfull of sugar...
.............. It went mad!
Bubbling away like a very bubbly thing at a bubbling convention.... It looked sort of yellowy, sort of frothy, and sort of 'Blimey! Am I really going to drink that?'....
Then, when it had all died down about three weeks later, I decanted it into another demijohn and added a single campden tablet and let it sit for a week...
One week later it looked fabulous.... It had a real glow about it. A deep golden or amber colour that boded well for the grand opening......
.... So, off I popped next-door to get my mate who's apple tree it is..... (All things being fair, he gets half.)..... And we syphoned off a shot-glass' worth to sample, and took a sip each........... Our eyes met.... We both smiled..... Both said 'Blimey', or something similar. (In Welsh
) And both dived into the cupboard to get the 'real' glasses out....
Two hours later and we're singing uproariously loudy, telling our spouses/kids we love 'em to bits, giggling at anything and everything, spilling some, drinking some more.... And sleeping soundly right through the night as far as I can remember.....
.......... There are two more demijohns bubbling away as I sit here, and next door's missus is telling him to keep away from my 'mucky beer' in future or he'll be in real trouble!
...
Now I'd call
that, success!