An introductory post from me.
I'm a punkinhead from inland NSW Australia. My interests are fishing and fermenting.
I make canned extract brew and ferment a lot of corn and malt, fruit, straight sugar washes, mollasses etc for process's that i assume are not spoken of here.
I've fermented a few apple batches in the past for Calvados and a Cider rum, but haven't done more than 50 or 60 kgs at a time until i found some roadside trees recently.
I got 75kg of free apples the other day and started processing them through my cheapie no name bargain juicer.
I guess i pushed the little beast to hard as i burnt the motor out after about 15 kg of quartered apples had gone through.
So off to the electrical store and got a heavy duty model...
http://www.breville.com.au/products_detail.asp?prod=454
This thing does whole apples and does em with ease
It also has a 5 year warranty on the motor.
I processed the 75odd kilos in a couple of hours and ended up with 37 litres of juice, so an efficiency of 50%.
It's amazing how fast it goes when you don't have to cut up the apples.
I have been intending to build a shredder and press once my trees here at home have started bearing properly, but the efficiency question is what led me here via google.
Looks like i can get 70% or so with a commercial press, but while a press is an easy and cheap build, a scratter is a step backwards from the speed of the juicer (assuming i don't core the apples) and a more difficult/expensive build.
So i guess my question is two fold.
1) Is it really a problem with the juicer smashing the seeds and the possibilty of a little more methanol/hangover produced during fermentation?
Should i be coring the apples if i intend to drink the ferment rather than further process it (and remove the bulk of the methanol)?
2)Is it worth the effort of building a press to attempt gain the extra 20% from the pomace the juicer is not getting, especially while reading here after searching that a homemade press can often only obtain 50% efficiency anyway?
Any and all advice is appreciatted.
I was unprepared for this little 'windfall' and it was on a sunday i did the apples with the local HBS closed i added only what i had on hand, which was Danstil C distillers dry yeast. No sulfite or pectic enzyme. Should i still add the enzyme today (three days later)?
I'm a punkinhead from inland NSW Australia. My interests are fishing and fermenting.
I make canned extract brew and ferment a lot of corn and malt, fruit, straight sugar washes, mollasses etc for process's that i assume are not spoken of here.
I've fermented a few apple batches in the past for Calvados and a Cider rum, but haven't done more than 50 or 60 kgs at a time until i found some roadside trees recently.
I got 75kg of free apples the other day and started processing them through my cheapie no name bargain juicer.
I guess i pushed the little beast to hard as i burnt the motor out after about 15 kg of quartered apples had gone through.
So off to the electrical store and got a heavy duty model...
http://www.breville.com.au/products_detail.asp?prod=454
This thing does whole apples and does em with ease
It also has a 5 year warranty on the motor.
I processed the 75odd kilos in a couple of hours and ended up with 37 litres of juice, so an efficiency of 50%.
It's amazing how fast it goes when you don't have to cut up the apples.
I have been intending to build a shredder and press once my trees here at home have started bearing properly, but the efficiency question is what led me here via google.
Looks like i can get 70% or so with a commercial press, but while a press is an easy and cheap build, a scratter is a step backwards from the speed of the juicer (assuming i don't core the apples) and a more difficult/expensive build.
So i guess my question is two fold.
1) Is it really a problem with the juicer smashing the seeds and the possibilty of a little more methanol/hangover produced during fermentation?
Should i be coring the apples if i intend to drink the ferment rather than further process it (and remove the bulk of the methanol)?
2)Is it worth the effort of building a press to attempt gain the extra 20% from the pomace the juicer is not getting, especially while reading here after searching that a homemade press can often only obtain 50% efficiency anyway?
Any and all advice is appreciatted.
I was unprepared for this little 'windfall' and it was on a sunday i did the apples with the local HBS closed i added only what i had on hand, which was Danstil C distillers dry yeast. No sulfite or pectic enzyme. Should i still add the enzyme today (three days later)?