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Old 09-30-2010, 03:04 PM   #1
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Default Advice on Fresh Apple Prep (No Press)

We picked a grip of apples the other day that have excellent flavor. I am currently full up on all my wine/beer capacity, so I can't do anything with them right now.

I also don't have a press to extract the juice. Can I core the apples and puree them in a food processor, and then freeze the puree to use at a later time?

Any advice is greatly appreciated, thanks!!

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Old 09-30-2010, 03:21 PM   #2
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We picked a grip of apples the other day that have excellent flavor. I am currently full up on all my wine/beer capacity, so I can't do anything with them right now.

I also don't have a press to extract the juice. Can I core the apples and puree them in a food processor, and then freeze the puree to use at a later time?

Any advice is greatly appreciated, thanks!!
I wouldn't puree them- that would be a huge mess when you tried to get juice out of them!

What I do is freeze them whole (but you can certainly core them first if you want!). When I make the cider/wine, I put them still frozen in big mesh bags. They thaw and sort of fall apart as mush. I ferment for 5 days or so, and then "press" them by squeezing the mesh bags and hard as I can and until no juice drips out. It is fairly labor intensive, but it works pretty well.
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Old 09-30-2010, 03:33 PM   #3
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thanks yooper, you always seem to come to my rescue on my obscure fresh fruit questions

do you know the whereabouts of a recipe that will guide me on how many apples/gallon to use?

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Old 09-30-2010, 03:40 PM   #4
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Originally Posted by Powers View Post
We picked a grip of apples the other day that have excellent flavor. I am currently full up on all my wine/beer capacity, so I can't do anything with them right now.

I also don't have a press to extract the juice. Can I core the apples and puree them in a food processor, and then freeze the puree to use at a later time?

Any advice is greatly appreciated, thanks!!
I've done the blender+pillowcase and you do get some juice, but not much. It's alot of trouble, very messy, and produces very poor results.
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Old 09-30-2010, 03:48 PM   #5
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thanks yooper, you always seem to come to my rescue on my obscure fresh fruit questions

do you know the whereabouts of a recipe that will guide me on how many apples/gallon to use?
I don't make much cider, but I make wine with apples and/or crabapples. I add water and sugar to boost up the ABV. To get an idea, you could look at my crabapple wine recipe. It's basically the same technique, but if you want to make just cider you would leave out the sugar and water of course!
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Old 09-30-2010, 04:18 PM   #6
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that makes sense, Fletch. it seems Yooper's approach would be faster, easier than puree anyway.

I'll take a look at your crabapple recipe Yooper. These apples are very tart, but have a good balance of sweetness. Probably some of the best apples direct from a backyard tree I've ever tasted. Would make excellent pie! I'm thinking I want a lower alcohol cider instead of wine, so I might experiment. Maybe some 1 gallon jugs are in order to play with some variances??

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Old 09-30-2010, 04:19 PM   #7
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oh and, Yooper, there's never enough football...Go Huskers!

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Old 09-30-2010, 05:36 PM   #8
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yooper, if i use your crabapple wine recipe for a cider, i would of course leave out the sugar. but should i increase the apples to 7 lbs, or just leave it around 6 lbs? i'm going to cruise the cider forum a little more to see what an approximate gravity would be to start out a cider.

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Old 09-30-2010, 07:57 PM   #9
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All I know is that making apple cider with a press is such a pain in the ass that I would never dream of doing it without one.

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Old 09-30-2010, 08:15 PM   #10
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i don't know, sounds pretty easy under yooper's program: freeze the apples whole, thaw them out in the bucket with mesh liner, smash up when thawed, remove mesh liner when done. can't be too bad, right? *says with the highest expectations of simplicity*

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