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bodger

A big apple picking session today.

Later on this morning three of us are off to a community orchard to pick apples. All the apples that we gather today will be made into apple juice. If I remember to take the camera there will be pictures by this evening.
horace

Good luck look forward to pics
12Bore

Happy picking!
bodger

I have an admission to make. In the end, I did actually forget to take the camera with me. but there will be plenty of other opportunities. We managed to get 15 trugs of fabulous eating apples and even better, none of us got stung by wasps, which was an absolute miracle, because there were millions of the little beggars.

Here are two rather boring pictures of the apples that we picked. I promise that I'll try and do better.









The flesh of the red apples in the middle trugs is very red indeed and will produce some wonderful apple juice. We have five trugs of this unknown apple variety. I wish that I knew what they were, because I'd fancy planting some.









I hardly dare to promise you pictures of us pressing them.
Dave C

They look very much like "Discovery" apples, they are jucing apples and have red flesh like you say.

One of my trees id discovery and they taste fantasic  
CasperF

They look blemish free - nice looking apples!
bodger

For apple juice, you're not supposed to use windfalls, only apples that have been picked directly off the tree. This is because of an agent called Patulin that bruised or moldy apples can contain. Any apples that look in the slightest bit dodgy will get slung to the pigs.
The pasteurising process doesn't get rid of it but fermentation does, so you can only use your windfalls to make cider.

I picked another eight trugs of Discovery today, which gives us around a ton of apples to press this coming Saturday. We now have enough Discovery apples to make a single variety juice.
Later in the season, we should be able to get enough Bramleys to do the same.
bodger

Meet the press gang.





























We pressed just over 400 litres of apple juice today.
Dave C

400lts that's impressive bodger  
Rena

VERY impressive!
12Bore

A good day well spent!  
sandrar

wow
bodger

I really enjoy doing the apple picking and the pressing, its part of the life style and I enjoy working with a family team but today we have the monotonous task of bottling and pasteurising around 500 bottles of apple juice.
The apple juice has been left to settle over night ready for bottling and we'll start first thing this morning and still be at it way after the cows have come home tonight.
Border

Bodger.....when you leave the juice to settle over night do you add any Ascorbic Acid?

How long do you pasteurize the juice for, and at what temperature.


I was talking to someone yesterday, who has been making apple juice for some years, she pasteurizes for a longer time than I do and at a higher temp. 30secs@82 degrees, so I was wondering how long and at what temp you pasteurize.

EDIT........... Opps........... I ment 30 mins not 30 secs.
bodger

We put the ascorbic acid in and on to the apples as soon as they've gone through the mill. You don't have very long before the apple mush oxidises and changes colour.
The industry standard is 70 degrees and hold it there for 20 minutes.
Border

bodger wrote:
We put the ascorbic acid in and on to the apples as soon as they've gone through the mill. You don't have very long before the apple mush oxidises and changes colour.
The industry standard is 70 degrees and hold it there for 20 minutes.


Yes that is very similar to what I do only my temp varies a Little, but always over 72 degrees and for 20 minutes.

She also said she never uses apples that have fallen from the tree, as they will be bruised.

When washing the apples if I see a badly bruised one I just remove it and throw it into the Waste pulp bin.

Do you use Wind fall apples to make juice with?
bodger

To be on the safe side, we don't use windfalls for apple juice.
sandrar

bodger wrote:
We put the ascorbic acid in and on to the apples as soon as they've gone through the mill. You don't have very long before the apple mush oxidises and changes colour.
The industry standard is 70 degrees and hold it there for 20 minutes.


Thank you you've answered the question I was about to ask.
bodger

You're welcome Sandrar

That 30 seconds at 82 degrees would have been great Paul but tell her that if she doesn't want her apple juice to taste stewed, then there's no need to take it up to 82 degrees and certainly not for 30 minutes.
Rena

bodger wrote:
That 30 seconds at 82 degrees would have been great Paul but tell her that if she doesn't want her apple juice to taste stewed, then there's no need to take it up to 82 degrees and certainly not for 30 minutes.


I was just thinking that 70 sounded 'cool' for the "pasteurisation process" (as I've always thought that meant high heat)...but I like it! That means it isn't 'cooked dead' from anything higher...or 'stewed', as you've said.
sandrar

I think you maybe getting a new member I've persuaded Tim ti join the site rather than have me acting as a middle person for all his questions.
Pilsbury

Rena wrote:
bodger wrote:
That 30 seconds at 82 degrees would have been great Paul but tell her that if she doesn't want her apple juice to taste stewed, then there's no need to take it up to 82 degrees and certainly not for 30 minutes.


I was just thinking that 70 sounded 'cool' for the "pasteurisation process" (as I've always thought that meant high heat)...but I like it! That means it isn't 'cooked dead' from anything higher...or 'stewed', as you've said.
pastuerisation works on a scale of temperature and time, the lower the temp the longer it has to be held there so you can pasturise cool and long or hot and quick, the trouble with home made hot and quick is getting tue product hot quickly and it often ends up with a changed flavour.
If you want to know more google pasturisation d value , they assign a value of how hot and long it has to be for each bacteria and stuff but some of the papers i came up with were a bit complicated lol
Rena

Thank you Pilsbury I also forget we have temp F while you have temp C  (I think I'll be sticking to things in the 'raw'......... well, except to maybe sometime try Bodger's apple juice )
bodger

We actually ended up with 424x 75cl bottles, which was a little less than we thought. We di however retain three trugs of apples that we thought would improve for being kept to ripen a little bit more. They'll be pressed next weekend with the apples that we pick during this week. Rob and I are off to two places picking today.
bodger

I hope they leave me some.

http://www.bbc.co.uk/news/magazine-24446261
Lorrainelovesplants

Have just come back from the lovely Tim's house (the old manor house nearby where I keep a hive), with......
4 sacks of windfalls and a sack of apples for juicing, and there are at least 4 trees not yet ripe for picking next week.

So my worries over not having apples for our cider & juicing event are laid to rest.
bodger

Excellent
We've got 14 trugs of apples to do this coming weekend. I reckon on that being enough for around 300x 75cl bottles. Six of the trugs contain nothing but Golden Delicious. IMO, they're very juicy but don't have too much flavour. Thankfully, we have some other varieties to mix with them.
mole trapper

I was going to say discovery apple's, but possibly red sentinel? We planted both to get some pink into the juice.
Lorrainelovesplants

Im off picking again today to Lisa's orchard at Chapel Amble.  There's a bit of a mix of old trees so should get a lot there.

Ive been looking for Bodgers rubber type trugs but the cheapest I can get them for is 13 each.
bodger

Check the prices off this company, we bought slight miscoloured seconds from them.

http://www.rainbowtrugs.com/acatalog/value-plastic-containers.html
kaz

Lorrainelovesplants wrote:

Ive been looking for Bodgers rubber type trugs but the cheapest I can get them for is 13 each.


As Bodger says, we got seconds from Rainbow Trugs.
Make sure you get food quality ones
12Bore

Don't know about food grade, but http://www.amazon.co.uk/Faithfull...2&keywords=flexible+bucket+42 are cheap.
bodger

Weather permitting, today will probably be the last day of the seasons apple picking. We had a good haul yesterday and we have a couple of small places to call on today. All in all, its hasn't been a bad season for us.
Hopefully, the next few years will see us growing a large percentage of what we need ourselves but these things all need time.
Lorrainelovesplants

I had a woman on the phone yesterday - she has just bought a place with a small orchard and has offered the apples to us.  Apparently her brother went to pick half the apples a week ago and made over 40 litres of juice, so I think at the weekend, Ill make a day of it....

Big test of the new (John made) press on Sunday.
bodger

There's got to be photos Lozzer.
Lorrainelovesplants

Photos of the press and details definately to come.  Im waiting for Kieran to get his clothes on and help us lift and assemble the Beast in the shed!

Im waving a bacon sarnie under his nose to motivate him.............
bodger

Karen will be pleased. NOT! I've managed to collect 16 very full trugs of apples, which will mean us pressing and pasteurizing close on 300 bottles. Press Saturday and bottle on the Sunday.
Mawkin

quick question

I'm going to press a few hundredweight on sunday, now do I kill the natural yeast & then add cider yeast or leave it to nature ?

any advice gladly received

         
bodger

I'm sorry Mawkin but I've only just seen your post, so its probably too late. You can do it either way but killing off the natural yeasts and adding your own does take some of the guess work out of cider making.

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