Hi,
I have about 1500 lbs of apples in deep-freezers right now. I plan to thaw them and press them for cider. For this I plan to buy two 55 gallon drums (food-grade plastic, with lids) that I will outfit with air locks for primary fermentation.
I have a few concerns for thawing. Firstly, I don't want to lose juice leaking from bags. Secondly, I don't want things to spoil from thawing too slowly.
-Should I add sulphites to the apples pre-thaw so that nothing spoils? If so, how much?
-Should I just microwave the apples to thaw them, or do it au natural?
-Any other ideas for how to thaw so many apples?
Cheers,
Delaney.
I have about 1500 lbs of apples in deep-freezers right now. I plan to thaw them and press them for cider. For this I plan to buy two 55 gallon drums (food-grade plastic, with lids) that I will outfit with air locks for primary fermentation.
I have a few concerns for thawing. Firstly, I don't want to lose juice leaking from bags. Secondly, I don't want things to spoil from thawing too slowly.
-Should I add sulphites to the apples pre-thaw so that nothing spoils? If so, how much?
-Should I just microwave the apples to thaw them, or do it au natural?
-Any other ideas for how to thaw so many apples?
Cheers,
Delaney.