Cider Digest #0348

Published in

· 8 months ago

Subject: Cider Digest #348 Tue Oct  5 18:00:02 EDT 1993 
Date: Tue, 5 Oct 93 18:00:02 -0400 
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Cider Digest #348          Tue Oct  5 18:00:02 EDT 1993 
Forum for Discussion of Cider Issues 
Jay Hersh, Digest Coordinator 

Contents: 
  Cider Press (alan parman) 

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Date:         Mon, 04 Oct 93 20:06:29 CDT 
From: alan parman <U30585%UICVM@UIC.EDU> 
Subject:      Cider Press 

I've not tried it myself, but a book I have says you need _a lot_ of 
pressure to juice apples.  You might try freezing them first.  The book 
also says that traditionally the apples were cut and ground into 'cheese' 
which was left to brown for a day, then pressed.  I have done something 
similar to this and it seemed to work pretty well.  I cut them and beat them 
in a bag with a hammer, added a campden tablet, and let it sit in a covered 
bucket till the following evening.  The result was fairly liquid, but I 
fermented the whole thing, fruit and all, (with added mill-bought cider) 
for a few days.  I then strained, 
and pressed the solids (in a bag) in a small grape press, and fermented 
the rest of the way in a glass secondary.  I believe I got most of the 
good stuff out of the apples.  It was a lot of work.  If you try freezing 
some first, let us know if it helped. 

By the way, the above was my first attempt at cider, and was pretty bad. 
If any one else has heard of or used this old method (of browning the 
apples first) let me know how it came out.  I have been using mill-bought 
cider with no added apples since then, but would like to create an 
'authentic old-style' cider in this way. 
************************************************************************* 
AP [:{)       The Paramecium Man               u30585@uicvm.uic.edu 

         We each live our lives by the choices we make. 
         Choose Wisely and Don't Complain. 
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