There was meant to be a storm but it has not arrived yet so I am scratting some apples for pressing.

If you are making your own #cider/#apple juice did you know if you leave the macerated apples some time before pressing(for example a day or overnight) it encourages an enzymatic process which makes it easier to get more juice out of the apples/#pears?

Also when you fill the press you can carefully seperate and pour the juice straight through into the press bag making it easier to get more pomace in for a single press.

After when you finish pressing did you know you can press it again?

This is particularly worth doing if you have a high gravity juice e.g from a heavily russeted type of apple. Juices like this that might yield e.g a 7-8% abv cider on a first pressing can yield even a 3-4% abv on a second pressing and they still have character and flavour to them when fermented. You can blend these second pressings with a first pressing to lower abv to create consistency from year to year or make it in to a ciderkin which used to be given to farmworkers instead of cider because it would get them too pissed 😵‍💫

#grownostr

#cider