Pressing the apples and collecting the juice, needless to say an important step in making cider.
Starts by "Scratting" the Apples. Breaking up the apples to release the juice.
The scratter is a mean looking machine!
What is left is called scrat or Pomase
This is taken to the press and put into "cheese cloths".
Each cloth holds about 150lbs of Pomase. A big press can hold up to 14 "cheeses"
Then we press, and the juice flows.
It is then ready to be fermented. Depending on the style it could take a few weeks, but this cider will be in its oak barrels for at least a year.
No comments:
Post a Comment