Minnie the Moocher Posted October 3, 2008 Share Posted October 3, 2008 I have a glut of apples. Anyone know if I can I use a juicer instead of a fruit press to make cider? I have a really good quality juicer but no press and they are quite pricey. Thought I'd make a small quantity this year to make sure the apples are suitable and it's drinkable, and if they are/it is I might invest in a press next year. Quote Link to comment Share on other sites More sharing options...
Blackrocksrock Posted October 4, 2008 Share Posted October 4, 2008 I am not sure about this but when you juice its all frothy and if you do loads of apple juicing then just let it drip through a jelly bag and it goes clear and is lovely to freeze for later. My family dont like the froth although it does not bother me - this way its like shop apple juice. Quote Link to comment Share on other sites More sharing options...
Guest Posted October 4, 2008 Share Posted October 4, 2008 i'd try it if i were you. the presses are for larger amounts so if you're only doing a small amount I'd try it. Just be careful not to overheat the motor in the juicer. what recipe/instructions are you using and are you going to store the juice in a small cask or are you using a demi john? we were going to make some perry but i wasn't sure if it would work in a demi john so we're making pear wine instead. Please let me know how you get on as I'd be very interested to know as I'd like to try some myself next year. Quote Link to comment Share on other sites More sharing options...
Minnie the Moocher Posted October 4, 2008 Author Share Posted October 4, 2008 The recipe I have found, and I admit I have done minimal research, suggests that any food-grade plastic container (such as a catering-style white bucket) can be used for the brew. It admits that glass demijohns and airlocks give more reliable results. The recipe suggested that you can leave the container open for a while to allow natural yeasts necessary for the fermentation, which are present in the air, to introduce themselves, but that adding it yourself is (again) more reliable. I have seen Hugh F-W use the leave-it-open method to make his version of champagne, With two (possibly not food-grade!) dustbins I seem to recall he had a 50% success rate. I thought I would use the juicer in short spurts to prevent overheating. Quote Link to comment Share on other sites More sharing options...
Guest Posted October 4, 2008 Share Posted October 4, 2008 i'd love to know how it goes, keep us posted, happy brewing Quote Link to comment Share on other sites More sharing options...
Lesley Posted October 5, 2008 Share Posted October 5, 2008 I'd give it a go as well! - Let us know how it goes....... Quote Link to comment Share on other sites More sharing options...
Milly Posted October 6, 2008 Share Posted October 6, 2008 We made cider by mistake once. We juiced some apples and put it in bottles to drink later and left it for a few days........ nature took its course..... but it wasn't very good cider as all of our apples are fairly sweet eating ones. (And I'm not very keen on cider anyway). I would say - have a go, what have you got to lose? Milly Quote Link to comment Share on other sites More sharing options...
