Difference between revisions of "Personal Pages/Apple Harvest 2018"

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<p>I saw a documentary about the making of Williams brand - they never juiced anything, they put the mushed/crushed fruit direct into the fermentation tanks.  
 
<p>I saw a documentary about the making of Williams brand - they never juiced anything, they put the mushed/crushed fruit direct into the fermentation tanks.  
I presume plus maybe some pection enzyme?  Apparently the taste is in the skind of the fruit.  I am going to try the same, so still washing, cutting and freezing, but then straight into the tank(s).</p>
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I presume plus maybe some anti-pection enzyme?  Apparently the taste is in the skind of the fruit.  I am going to try the same, so still washing, cutting and freezing, but then straight into the tank(s).</p>

Revision as of 18:32, 4 October 2018

2018/09/15 The maize harvest team moved in and cleared the access to the two apple trees.
2018/09/16 picked up 4 x 17kg, Aksel picked up 8kg, so about 75kg. Plenty more left on the ground and still hung on the trees.
2018/09/22 Sat have squeezed 2 of the frozen crates, looks like about 20litres. Have 6-7 green crates waiting for washing and cutting.
2018/09/24 Mon have squeezed 1 frozen crate.  Two more getting ready to defrost by Wednesday, then press Friday.

2018/10/04 Thu have about 80litres of juice for making cidre.  

This season I am doing it slightly differently. I am making:

  • one portion of cidre, in a 100litre vat.
  • two 100litre vats with all the leftover bits, brown, black, rotten etc.
  • two 150litre vats for apple, cut and frozen.
  • one 100litre vat for the trester from the juicing. Will be adding water+sugar.

I saw a documentary about the making of Williams brand - they never juiced anything, they put the mushed/crushed fruit direct into the fermentation tanks. I presume plus maybe some anti-pection enzyme? Apparently the taste is in the skind of the fruit. I am going to try the same, so still washing, cutting and freezing, but then straight into the tank(s).