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I am picking and pressing a lot of apples this weekend


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#1 Genesee Ted

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Posted 12 October 2011 - 11:15 AM

A friend from my club has an orchard in his backyard of 15-20 trees of 4 or 5 varieties as well as a 1954 wooden pneumatic cider mill and press. His neighbor this year told him he could take off of his apples too because he was too old to mess with it anymore. That is another 15 trees. Anyway, every year we go out there and press the apples and whoever helps is welcome to the juice. Should be a lot of juice this year! I will try to remember to take some pics for you guys! I haven't solidified my plans for my juice yet though. Any suggestions?

#2 Genesee Ted

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Posted 17 October 2011 - 07:58 PM

Ok epic fail, green bottles, and all of the promises that Basser doesn't keep... I brought my camera, but it was pouring down rain so I didn't take any pics of the harvest. After we picked, we broke out several bottles of back vintages and things started to get a little hairy..... I forgot...... However, I will give a written account of the pressing. We had total about 30ish bushels of about 20 varieties of apples. 10 bushels of 2 varieties of pears. The juice this year was very good, a nice tart acidity but lots of sweet. It was 1.055 to 1.060 OG. I got about 18 gallons in 3 carboys. One of the carboys is half pear and half apple. All together we got about 140 gallons of cider. Tomorrow is the day were I prepare it for fermenting. I apologize for my neglect of photos..... sincerely. I was thinking about doing a Fall's Bounty kind of cyser with the pear and apple mix. Another carboy I am going to add some funky unrefined sugar to and make a straight cider. Two gallons or so I am putting in a corny keg with another gallon of raspberry juice and blackberry juice and 2 gallons or so of red colored booze, most likely Wisnovka and then force carbing it for my Halloween party. It will be called Boognish Blood because my tap handle is Boognish, Ween's symbol thing. Any other ideas on the remaining 4 gallons could be considered. I was thinking about doing a dessert mead with it. Just add a lot of honey and maybe some spices.

#3 EWW

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Posted 17 October 2011 - 08:22 PM

Your yield sounds about the same as we get. I'd add some honey, cinnamon, Ginger, and vanilla to one and make a spiced cyser, wild ferment some, and do a fall's bounty varient (my mission fig and currant version from last year is very nice, but needs more age. We're pressing 2 tons of honeycrisp in about 2 wks.


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