Last Year’s Cider No.1
This time last year we picked around 30kg of fruit, and considered it a horde worthy of Crown intervention. From that we ended with 30 litres of apple juice, which turned into 50 pints of lovely cider about eight months later. It took about five hours to make that, with the hand-crank scratter and beam press we’d hired from Whistlewood Common (Melbourne Transition group), but it was worth the effort.
Knowing that this year would be bigger, in terms of fruit production, I’d been sizing up which route to go in terms of buying in kit, and talking endlessly (ask Suz…) about the various options which would see us enter apple heaven, floating on gossamer wings no doubt.
This Year – the Kit
The first piece of kit to arrive was the scratter – wonderfully called the “Fruit Shark Megalodon”, produced by a company named Vares. It was this or the Speidel Mill, both powerful, but I liked the fact this is made from stainless steel rather than plastic. The fact Speidel offer replacement plastic housing makes me wonder.
The second piece of kit to arrive was a 40 litre hydropress. I love the fact that it’s powered by the water mains, water being pumped into a large bladder balloon in the centre which pushed the milled fruit outwards and against the sides of the cylinder, which as holes to allow the juice to run down the outside and collect in the gutter. It’s a beautifully simple system and in practise it was wonderful!
This photograph shows it with the lid off, the milled fruit having been squeezed down the sides between the bladder in the centre and the outer cylinder walls, and then covered with the cloth. The idea of a 40 litre hydropress rather than a larger 90 litre, for example, is that one person can easily manage the 40 litre, in terms of emptying, carrying and so forth. Also, if production increases then adding another 40 litre press to the set up means one can be pressing whilst the other is being emptied, ridding yourself of a potential bottleneck. The Megalodon would easily produce enough milled fruit for two presses – we found the bottle neck in this set up was us not preparing the fruit quick enough, and the press.
This Year – the Fruit
As mentioned, last year we managed to scrounge 30kg of fruit for our first pressing of the year. This year we thankfully had our little grey Fergie tractor to help us out as we filled about seventeen Eurocrates and hauled up 260kg of fruit! Next year I imagine it will be even more!
Our good friend Rob offered to help pick the fruit, and then process it (cut bits out and provide banter). I was so thankful when I saw the amount of work, but two of us, powered by bacon butties, tea and apple juice, managed to process the fruit in about six hours.
That said, about two hours were wasted by faffing with the new kit and a few mishaps – apparently blue barrels (we’ve moved on to 60 litre barrels to ferment in now) are quite slippy when covered in apple juice. Luckily I didn’t spill the entire contents when one slipped out of my hands! And why was I trying to pick up a half-full barrel? Because it turns out that a washer on the inside of the tap doesn’t keep the juice inside the barrel, so we needed to retap the barrels. Next time will be much smoother, I promise 😀
Finally, the fruit we used for Cider No.1.
The original intention can seen in the post Cider Plans 2018. However, as all good plans of mice and men, it unraveled as the freak weather we’ve had this year caused some fruit to drop, and others to ripen early.
Wocester Pearmain was or main issue – we just didn’t have enough. But on the plus side Tremlett’s Bitter stepped up to the mark and ripened early, so we managed to sneak some of those in, something we’ve never been able to manage in a first press of the year.
The original plan was like this (in weight of fruit, as we assume it all presses about the same – which it doesn’t):
The final plan was this, in liquid percentages:
|Tremlett's Bitter||Sweet Sharp||10%|
Again, notes were taken for the Specific Gravity and pH of most of the juices.
The final overall Specific Gravity was 1.050 and the pH was 3.2. To gain a better idea of the final alcohol level, I also mixed up a demijohn at the same ratios as above, and we’re forcing that to ferment quicker than the main barrels in the garage, This way we can see where the fermenting stops, as cider can often be down as low as 0.997 rather than the 1.000 people expect. It will also help me to know when to bottle to gain natural carbonation in-bottle, without going over the allowed 3bar pressure.
Oh, and the final amount of juice? An amazing 125 litres 😀