My efforts in the kitchen are often inspired by Rachel, thanks! She recently made cider and I couldn't resist co-opting my existing equipment to give it a pilot run. I used a couple bags of Gala organic apples from Kroger (not the beauty hand-picked ones Rachel used) and pushed them through a vigorously cleaned meat grinder. This option was interesting. It was fast and seemed to sheer the apples nicely. Then, using a vigorously cleaned sausage stuffer, pushed on the pulp to get some juice. I used a screen on the inside of the piston to prevent the pulp from getting in the juice.
I was curious to learn the juice extraction efficiency using this setup and to know just how sweet gala apple juice is for fermented cider (it tastes amazing before fermentation!). From 3 kg of the pulped apples, I got about 1.5 kg of juice and by refractometer 12° Brix. I skipped the campden tablet step and pitched a wine yeast. I should get a nice 4-pack of cider that's about 6% abv. I'll bottle with 2.5 volumes of carbonation. Here's the photo shoot.
 |
| galas and one granny smith |
 |
| apples after the grinder |
 |
| using a *cleaned* sausage stuffer |
 |
| squished apples (apple cake?) |
 |
| takes a lot of apples, ca. 50% by weight extraction of juice, meh |
• Oops, had I read in advance and used
pectinase, I'd probably have gotten a 6-pack out of this effort. Next time.
• Book I used was
Art of Cidermaking.
•
Update 25-Feb-2011, most activity subsided and gravity around 00. Small sample tastes really good. I'll bottle in a couple weeks, once clarified.
Posts
