Apple cider has been a part of American tradition since colonists first settled here. Pressing apples for cider uses the whole apple. The process is fast and involves just a few steps. Pressing apples for cider is usually done at a cider mill, but there are small cider presses that can be used at home.
Instructions
1. Allow cider apples to sweat for a week to ten days before grinding. This causes the sugar content to increase.
2. Wash apples to remove leaves, twigs, dirt and other debris before grinding.
3. Choose apples for your cider that provide a nice blend of flavors. A combination of sweet, acidic and astringent apples should be used.
4. Load apples into a grinder which crushes the apples into pulp. Do your blending of apples at this stage.
5. Place a load of pulp onto a press cloth and fold over. Repeat this process until you have many layers.
6. Apply pressure to the layers to begin the flow of juice. Pressing can take anywhere from a half an hour at a cider mill or overnight for a home press.
7. Store cider in sterilized containers. Most cider mill cider is not pasteurized and should be used within the amount of time listed on the bottle.
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