Posts Tagged apple pulp

Apple pressing in the Blackdown Hills

We have been to two apple pressing events this October, one in Buckland St Mary earlier in the month, and then another one at Stentwood the weekend just gone.  These are community events organised by the Blackdown Hills Transition Group of which we are members.

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Basically we invite anybody to bring their apples along and use the equipment to turn them into apple juice.

Firstly you have to tip apples into the crusher. We used a mixture of both eating apples and cooking apples.

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This breaks the apples down into pulp that can go into the presses.

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The apple pulp is then transferred into a linen bag and put into a press.  Gradually turning the handle round presses down on the pulp and the juice is then collected below.

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The juice turns brown as the apples oxidise.  The next process is to bottle it up.  We use a jug and a funnel to transfer the juice into bottles. If the apple juice is put into plastic bottles it can be frozen to keep it fresh, otherwise it will start to ferment after 3 or 4 days. If the juice is bottled in glass bottles it can be pasteurised for 35 minutes at 75 degrees C and this will keep it to up to a year.

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Bottling up

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Apple pressing days October 2014

The Autumn is the time when the apples are at their best and through the Blackdown Hills Transition Group a couple of apple pressing days were organised this month.  The first was held at Otterhead Lodge, next to Otterhead Lakes.  We had quite a few Bramley apples from when we had to cut down the tree for the builders to dig drains across the lawn, so we took them along.  Neil’s sister Carole was with us too, and she helped in the first stage which was crushing the apples.

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We then took the crushed apples over to the presses.  The first stage is load the crushed apple into the bag in the press and then tighten.

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As you screw down, pressure is exerted on the crushed apple and the juice comes out the bottom.

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The juice is brown in colour as it has oxidised in the air.  when we had pressed all our apple pulp we used jugs to transfer it into plastic bottles that could then go into the freezer.

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If you don’t freeze it but leave it out for a few days it will start to ferment and turn into cider.

There was a nice atmosphere at Otterhead, with a camp fire, music,  and food and refreshments provided by some of folk from Stentwood community whose apple pressing day was the following weekend.

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So this last weekend was Stentwood’s turn to host apple pressing.  They had several marquees set up in case of inclement weather, but Sunday was sunny and a lovely day.  They were serving their wood fired pizzas, with warm spiced apple juice – delicious!!

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They also had a craft tent, a tent where you could try and then buy different types of apples, and live music.

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Again a lovely atmosphere and a nice way to wend away a couple of hours.

Want to stay at our B&B? then find out more about us at http://www.lodgehousebandbsomerset.co.uk

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