On thing that surprised me is that deer sometimes will eat the leftover mash but only on the same day. If left until the next day, all of it will go to waste. So we just dump it in the field. Jon, that is not much cider for 10 gallons of apples. But how much is 10 gallons? A bushel? Still not enough cider.
That heat index would have me sitting still next to the AC. I wouldn't be able to breath, let alone move about in that weather. But you got a good payday with all that fresh squeezing. You earned every drop of it!
We got about two gallons of cider from each basket we pressed. I'm not sure how many apples it took to fill a basket but I'd be surprised if it was over 5.
Sorry for the lack of pics...but when you're cover in sweat and apple juice from head to toe you don't want to be touching any electronics.
Wonder if you could rig up something to smash apples with a sledge without getting them everywhere. Like a drop forge meets butter churn but for apples.
I ended up using a fir 4 x 4 as a masher in a large bucket. The pieces really needed to be smaller. The feet on the press were meant to be bolted to a floor. Me and my buddy had it cranked down, but the whole press was starting to spin. Lots if learning on this run. I am done picking grapes, so I am letting him have whatever is left on the vines to press juice. Good job getting all those jugs put up.
That's a good bit of apples. I saw an F450 loaded with watermelons at wallyworld the other day plus a tri-axle trailer loaded 6' tall - first time I've ever seen a 450 squatted
That one is for the BIL who cranked cider in the heat with me. I have a couple more batches to get going soon. This is my "tester" to get the sweetness dialed in.
Be certain to let it go through all fermentation stages, no sense in rushing things. I've got to get to loading up a couple of fermenters here at the hovel
I'll let it go until it stops bubbling...transfer off the sediment. .and pit it in the fridge for a few weeks to mellow.
By the time it ships here, it should be mellow! Why use unnecessary electric? Then I will partake in drinking it by the fire, and I'll be mellow.
I start my hard cider in the fall, it does not get bottled until spring, it never hits the fridge until it is time to cool it off for drinking. I use red star champagne yeast and the end result is clear, tart, and dry. I can get fast process hard cider in cans or bottles at the supermarket I don't want to replicate that.
