- You can expect approx 2.6 US Gals of juice/Bushel or 1.85 US Gals/std milk crate. (9.80 Lts or 7.0 Lts)
- A blend of modern or
heirloom varieties will often produce an excellent fresh drinking juice.
- A vintage alcoholic hard cider juice on the other
hand requires the consideration of flavour, tannin, acid, PH, sugar levels and personal preferences.
- Very few modern varieties
possess the appropriate proportions of these elements in a single variety to produce a vintage. However perfectly enjoyable ciders
can be brewed from regular varieties (see below).
- The tannin and flavour problem can be largely overcome with the incorporation
of 5-15% crab apples.
- The low acid level can be addressed by the addition of 10-20% tart/sour cookers or dual purpose varieties.
- Apple flavour is a personal preference; if you have more than one variety we can offer advice as to suitable proportions. As our orchard
matures we will have some West Country cider apples for sale. These added in the correct proportions to your brew would significantly move
your brew to a more traditional hard cider flavor.
- To press apples for juice they must first be ground to a small pulp-like consistency
in powered machines.
- European hard cider apples, which are often stacked for 2-5 weeks outside and allowed to shrivel/mature, will
normally press more juice. (Please don't be tempted to do this with regular varieties for drinking juice)
- Apples grown
in nitrogen rich soil will often produce a fast fermenting juice for hard cider this should be avoided if possible.So
pick your cider apples from older trees which have not been fertilized regularly.
- Dry growing seasons produce smaller fruit with consequently
less juice per tree but flavour remains good.
- Apple juice from top quality fruit is essentially opaque when pressed but oxidization
will quickly yield an amber product. If allowed to continue the juice will become darker in colour.
- This natural colouring process
can be controlled to a degree by milling/handling techniques at our facilities.
- Our usual dry hot summers here in the Comox valley
mean that most fruit trees benefit greatly from irrigation.
- Intact fruit skins are natures natural defenses against mold/rot spores,
so if you notice damage to the skins its literally a race against time to get them pressed.
- EARLY APPLES:- We are finding that the
"Transparent" variety is pressing 15-25% less juice than the best fall varieties. Juice quality and flavor however, remains first
rate. Please note we do not charge by the Liter but by volume ie per Milk Crate.
- OVERRIPE APPLES WILL NOT YIELD AS MUCH
JUICE AS FRESH PICKED RIPE FRUIT.
A young Yellow Newton on MM106 rootstock -
our orchard Sept 2011
Approaching receiving station
APPLES & JUICE
Honey Crisp Apples
Apple Press & Cider House
Owners Rae & Frank Brett