

First Time Fresh Pressing Apples For Cider
This weekend was the first time I have ever done a "fresh press" batch of cider. I found a house in my local village with 3 apple trees out front, and they were more than happy for me to help myself.
31kg of apples became 10L of juice, which was a little less yield than I had hoped for. I made up the volume with some juice from the supermarket.
The apple crusher on the right was absolutely useless. No matter how small I cut the apples it would jam instantly. So I ended up using a blender instead. I think my yeild improved when I stopped using the blender to "dice" the apple, and instead used it to "mush". While the blender was on, I would chop apples using a segmenter.
Expecting a 6%ABV cider to come from this. Pitched Yeast, Pectic Enzyme, nutrient and some tanin powder. Juice pH was Ph3, so didn't adjust it with malic acid.
Hopefully I get cider and not vinegar! I rinsed the outsides of the apples in no rinse sanitiser and allowed them to drain, so anything nasty should be gone. That being said, there were a lot of black bits on the insides.