The Accidental Smallholder Forum
Food & crafts => Home brewing => Topic started by: wayfarer on September 20, 2015, 05:05:10 pm
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We have a few very productive trees and I want to make some good apple juice. In the past I have tried using a small press but the juice was very brown and 'bitty'. I am looking at the Vigo hydropress as that seems to be easy to use. Could anyone tell me how you stop the juice going brown between pressing and pasteurising and also how you prevent there being a lot of sediment.
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This may help.....http://learn.eartheasy.com/2009/10/making-your-own-apple-juice/ (http://learn.eartheasy.com/2009/10/making-your-own-apple-juice/)
Skip to paragraph 8.
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We press the apples through net curtains which are really good at sieving out "bits".
to prevent the juice going brown add half a teaspoon of ascorbic acid (vitamin C) to each bottle then pour the juice in up to the top before pasteurising. We pasteurise ours in a water bath. Then cork it with the juice overflowing. That way, once the liquid cools and contracts it creates a vacuum and there are no little mould spores..... But even a little bit of mould on the top doesn't alter the taste. If ours have got mould then I just pour it through a tea strainer. Tastes fine and lasts for over a year.