Copy Link
Add to Bookmark
Report
Cider Digest #1588
Subject: Cider Digest #1588, 19 October 2010
From: cider-request@talisman.com
Cider Digest #1588 19 October 2010
Cider and Perry Discussion Forum
Contents:
Re: Cider presses (Dick Dunn)
Marchisio apple crusher (Steven Edholm)
Grinding apples for cider-pressing. (ROBERT LABELLE)
belt presses for making cider (John Mott)
belt presses (Dick Dunn)
NOTE: Digest appears whenever there is enough material to send one.
Send ONLY articles for the digest to cider@talisman.com.
Use cider-request@talisman.com for subscribe/unsubscribe/admin requests.
Archives of the Digest are available at www.talisman.com/cider#Archives
Digest Janitor: Dick Dunn
----------------------------------------------------------------------
Subject: Re: Cider presses
From: Dick Dunn <rcd@talisman.com>
Date: Thu, 14 Oct 2010 23:53:09 -0600
Steven Gougeon <steve@avwoodworking.com> wrote:
...[re hydropresses and low efficiency]...
> It seems to me that the efficiency of this style of press (or any style) is
> going to depend a lot on the grind of your apples...
Quite true. Oft-unstated recommendation: match your mill to your press.
This is why I use a device that produces shreds in conjunction with my
basket press: The shreds fall every-which-way and leave channels
for the juice to escape.
> ...Our grinder set up leaves the
> pomace the consistency of a chunky apple sauce and we regularly get almost
> half the juice released before putting any pressure to the press...
But that's more a function of the apples themselves than of the milling
consistency. I can mill (say) Cortland or Haralson, and it's as you say:
the juice is running out as I load the press. I mill Nehou and get just
a trickle of free-run. I mill KB and get nothing until I start to turn
the press down. And yet I'll get similar yields from each in the end,
or if anything, better yield from apples which don't yield up their
juice so quickly.
>...In our
> playing with it, with the same grinding, we get at least the same efficiency
> from our bladder press as we did from our small basket type.
But what is that yield? (in gallons out per pound in, or whatever)
As I said (approximately), I'm seeing bladder presses advertised with
yields in the low 50% range, where I'm now in the mid-60%s with my basket
press with modifications. (I'm measuring weight/weight.) I can see that
a hyrdopress could get the same yield as an UNmodified basket press using
the stock grinder that several of them have.
I want faster pressing, but I don't want to sacrifice a lot in yield to get
it.
- --
Dick Dunn rcd@talisman.com Hygiene, Colorado USA
------------------------------
Subject: Marchisio apple crusher
From: Steven Edholm <stevene@pacific.net>
Date: Fri, 15 Oct 2010 02:55:29 -0700
I should have been more specific in saying that the crusher I use
looks like very much the same design as the one in the catalog
picture. It is certainly older. I also set the rollers as close as
possible, even touching, and yes the pull through is greatly slowed
down. I've been told a couple of times that this was designed for
apples, but never was able to believe it. I'm not sure what I would
do differently in a hand cranked grinder, but I'm not impressed with
efficiency, safety, or the resulting mash. Its especially unnerving
to use it with two or more people with one person cranking and others
feeding communication is not always good and its so tempting to reach
in and nudge a stuck apple. Its a real finger chopper... shudder...
------------------------------
Subject: Grinding apples for cider-pressing.
From: ROBERT LABELLE <r.labelle@verizon.net>
Date: Fri, 15 Oct 2010 07:08:01 -0700 (PDT)
Dick:
Since it seems repeatedly to come up now and again, it probably bears
repeating that the yield of juice from pressing is strongly dependent on
the fineness of grind. I've been out of this game for nearly thirty years,
but that simple truth remains. When pressing apples at Geneva in a rack &
frame press (whether the smaller one-bushel model or the largr five-bu.),
we got upwards of 70% (by weight) of yield when the crush was accomplished
in a high-speed hammer mill (blunt edges forward). Microscopic examination
showed a predominance of fragmented cells; likely this preliminary release
of cell contents was the reason for the consistently high yield. Of course,
it's true that the hammermill was an expensive machine.
Bob LaBelle
Prof. of Food Science Em.
------------------------------
Subject: belt presses for making cider
From: John Mott <john@wineimports.ca>
Date: Fri, 15 Oct 2010 11:19:08 -0400
> Can anyone reference a belt press for continuous processing of apple juice
> for use in cider? I am looking for one that could produce 250 gallons per
> hour or thereabouts.
You could try Frontier:
http://www.frontierdewateringbeltpress.com/
/john
------------------------------
Subject: belt presses
From: Dick Dunn <rcd@talisman.com>
Date: Fri, 15 Oct 2010 21:47:11 -0600
The belt presses I've seen are incredibly cool and effective. What I saw
in the UK were by Voran (from Austria). Are these presses imported to the
US and adapted to our mains power (120V 60Hz)? If so, where or by whom,
and how much?
- --
Dick Dunn rcd@talisman.com Hygiene, Colorado USA
------------------------------
End of Cider Digest #1588
*************************
