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> | + | 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).
