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Old 07-01-2007, 09:18 PM   #1
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Default cider with a juicer

So I've been contemplating a cider for a while.

About how many apples would be required for a 5 gallon batch? I know it will vary with type and size of apples as well as growing conditions, just a general idea.
I was considering using a juicer.
Opinions, options?


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Old 07-01-2007, 10:41 PM   #2
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I have no clue how many apples would be required to make 5 gallons of cider. Like you, I have thought about using my juicer to make cider but I think it would take a LONG time to make enough juice for 5 gallons. Maybe make a 1 gallon batch and see how it turns out?


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Old 07-01-2007, 11:20 PM   #3
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This site says you'll get 60-75% yield from a cider press (a juicer would presumably be more efficient than a press...not sure what the issues are, though). So, assuming apple juice weighs roughly 8 lbs per gallon, you'd need around 50 lbs of apples to make 5 gallons of cider.

http://www.ukcider.co.uk/wiki/index....der_makers_FAQ
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Old 07-02-2007, 12:07 AM   #4
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Quote:
Originally Posted by Yuri_Rage
This site says you'll get 60-75% yield from a cider press (a juicer would presumably be more efficient than a press...not sure what the issues are, though). So, assuming apple juice weighs roughly 8 lbs per gallon, you'd need around 50 lbs of apples to make 5 gallons of cider.

http://www.ukcider.co.uk/wiki/index....der_makers_FAQ

I always read figures like that and wonder how in the hell juice ever makes it to the grocery store for $2 per gallon.
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Old 07-02-2007, 04:52 AM   #5
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RichBrewer: you have any apple orchards around there? If so check them out in the fall and see if you can get a few gallons of fresh stuff when they are pressing. That's my plan at least, but I admit that Colorado likely has fewer orchards than Michigan .
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Old 07-02-2007, 08:25 AM   #6
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Quote:
Originally Posted by RadicalEd
RichBrewer: you have any apple orchards around there? If so check them out in the fall and see if you can get a few gallons of fresh stuff when they are pressing. That's my plan at least, but I admit that Colorado likely has fewer orchards than Michigan .
We actually have a lot of orchards but most of them are on the other side of the state on the western slope. I think i will scour farmer's markets and the like to see if I can find some this fall.
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Old 07-02-2007, 01:35 PM   #7
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I've been contemplating using a juicer to provide maybe a half gallon or gallon of juice to add to storebought soft cider.

My understanding is that the kinds of apples used to make soft cider are sweeter than what you would ideally use for hard cider. If we juice some tart apples maybe we can compensate a bit?

The other thing we're looking forward to is taking empty carboys to an orchard in the fall!
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Old 07-23-2007, 06:06 AM   #8
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I'm not sure if this is too late or not, but just a little info for all ya'll in this thread...

A bushel of apples is 42-48 pounds, depending on size, shape, etc.

"Normal" grinding and pressing yields approx. 3 gallons per bushel...

I'm not sure if you'll get more yield out of a juicer or not, but those 2 figures should help a little. I luckily have several apple trees on my property, and within walking distance.

Reason: spelling...
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Old 07-23-2007, 03:34 PM   #9
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Has anyone tried useing a food mill? It would put a lot of pulp in but the only thing left over would be seeds and skin.
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Old 08-19-2015, 06:56 PM   #10
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Quote:
Originally Posted by Chibeast View Post
Has anyone tried useing a food mill? It would put a lot of pulp in but the only thing left over would be seeds and skin.
I once used a liquidiser to break up the apples and then used a food mill to filter the result. Unfortunately the apple pulps had broken up too much so the food mill passed lots of pulp, while the discarded "solids" were still very wet. More solids then separated out in the demijohn during fermentation. (That might have added to the flavour, but you could just add pulp if you want to do that.)

The food mill has similar sized holes to a juicer so it might be possible if you found a way to break up the apples enough that the food mill can cope - you don't want to break it - but without turning them into a purée. Perhaps slicing them very thinly would work, but I didn't try that.

(My food mill is designed to fit over a bowl so I had to squeeze the juice into that and then pour it into the demijohn; that plus the nature of the food mill leads to more oxidation than some other methods.)

You have to keep reversing the handle and removing the dry pulp by hand, which is a pain so I would avoid the food mill for that reason.

This year I used a masticating juicer and it extracted about 3/4 of the weight in juice leaving a reasonably dry pulp. The apples only needed slicing and not crushing first so it was a lot easier.


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