Cider page 2 by ric gustafson
Apples have a long harvest season. Some are harvested as early as July. Some wait until snow arrives. Most apples fall to the ground. Ground apples make good cider. Most apples are harvested by hand. Then they need to be in controlled storage. Some fruit is left to sit. This is called sweating the apples.
Cider is never brewed. The apples need to be rinsed to get rid of bacteria. The apples then are milled into a pulp through grinding and smashing. Today, the process is mechanized. Today, nylon fabric keep solids from spewing and lets liquid escape. Then a top plate is used to press the liquid from the pomace. Some cidermakers use a bladder press. This is a smaller press compared to the rack and cloth.
research help: ' American Cider' by Dan Pucci and Craig Cavallo
Peace and God's blessings. Love Ric
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