On Sunday we pressed the apples that we had scratted the day before. I enjoyed the process as it was quite therapeutic and not something that could be rushed.
Here it is in pictures:
|Laying out the first "hair" (dustsheets that have been washed ready for use) on top of a frame|
|The first cheese formed|
|Some of the pulp we were pressing - the red flecks were from the tom putts that we added to the mix of apples|
|Building up the stack. the two bars under the frame are called needles and they keep the frame sitting square until the next layer is added.|
|The press was fairly simple just using a 20 ton bottle jack with metal frame above - so not much could go wrong with it|
|The juice flowed well!|
|When being pressed the cheeses almost look like they've been glossed|
|It's amazing how thin it gets once its been pressed|
|We did two pressings in the end and that gave us 150 litres of apple juice|
|Testing the sugar content so we can work out the % of alcohol when it's finished fermenting|
|Dinner was a traditional Malaysian dish call mee hoon - Lovely and completely different from my normal sandwiches|
We're now going to let the natural yeasts ferment the juice and the next step should be in a month or so. Trouble is I want to try the cider now!