fruit press

[Nicos]

We went round a small cider/calvados farm on Saturday.
I asked about the pressure on the apples and he said"not much - only about 2 bars"
Now then , he'll be using metric measures- so maybe it can be worked out from that?

He said it's important not to over press them. No idea why- he was chattering on in French a tad too quickly for me to interrupt him all the time!

[VirginVegGrower]

Thanks Merlin - I'll give it a whirl.
Do you own a castle in Pierrefonds?

[SarzWix]

I've never heard that Nicos. Perhaps it's to do with the material holding the apples, rather than the apples themselves? We managed to 'burst' a muslin bag once by pressing to hard/too fast.

[VirginVegGrower]

We went round a small cider/calvados farm on Saturday.
I asked about the pressure on the apples and he said"not much - only about 2 bars"
Now then , he'll be using metric measures- so maybe it can be worked out from that?

He said it's important not to over press them. No idea why- he was chattering on in French a tad too quickly for me to interrupt him all the time!

Stop talking all things French - I have now purchased a case of Beaujolais Nouveau and its all your fault!
I have to move...only kidding Nicos - thanks for the reminder

[janeyo]

The key we have found with the cider making (4th year now) after having a wee chat with the lovely man who maes local Pickled Pig cider and scrumping some of his apples, is that once it has fermented out then you have to leeeeeaaaavvvvve it. It is far more drinkable after about 6 months than after 6 weeks, because it goes through a malolactic fermentation, which smooths the whole thing out and makes it deeelish.
Hic

The mistake many peeps make is to wait til it's fermented and drink it straight away, and then they feel disappointed as it's not what they hoped for.

And blending once initial fermentation is a good idea too. we get our apples over a few months and then blend them once they have all finished fermenting. That's about now So that's what my next few evenings will be spent doing, as this year we've 15 gallons or so

[Aberdeenplotter]

this year we've 15 gallons or so

Hmmm, sounds about enough for a party

[VirginVegGrower]

Shall we go AP? Long way to Ely for both of us though

[Hilary B]

We went round a small cider/calvados farm on Saturday.
I asked about the pressure on the apples and he said"not much - only about 2 bars"
Now then , he'll be using metric measures- so maybe it can be worked out from that?

He said it's important not to over press them. No idea why- he was chattering on in French a tad too quickly for me to interrupt him all the time!

In the context of pressure a 'bar' means the same pressure as the atmosphere, a little under 15lb/sq inch. 2 bars will be 29lb/sq inch, which is actually not so very much (a bit less than the pressure in most car tyres).

[Nicos]

I've never heard that Nicos. Perhaps it's to do with the material holding the apples, rather than the apples themselves? We managed to 'burst' a muslin bag once by pressing to hard/too fast.

Stainless steel drum! ..hmm- maybe all was not explained???

( welcome to my world of only half understanding what has been said!)

[Aberdeenplotter]

Shall we go AP? Long way to Ely for both of us though

Whoah, just noticed this post. Yesterday I would have been up for it with an invitation like this

[hypnoticmonkey]

hi, does anyone know where i can hire a fruit press from so i can make cider and perry, im in birmingham if that helps, i dont think i will use it much so it wouldnt be worth me buyying one. thanks for your help

Hi there, sorry for resurrecting an old thread! I just stumbled across this forum in a google search for a fruit press in Birmingham. I wondered if the OP remembers where he got it from, or if anyone else knows somewhere to reccomend?

Many thanks,

HM

[Stan79]

Try Ebay!!!