Cider press questions(finally got one)

[Grad]

So I've purchased a fruit press second hand which is in good shape but needs some cleaning before use. It has a number 40 on the side which I assume is litres. I have a few questions to anyone who has experience using and maintaining a fruit press(it's an Italian made, central screw basket press if that helps). First of all I'm wondering the best way to clean it. I assume spraying thoroughly with a hose(no soap) then sanitizing would be sufficient? Don't know if I should use star San or sulphite. I usually use star San bit that's on glass and plastic, not wood and metal. My next question is, the metal base is not in perfect shape(missing paint in some spots, and a little oxidized) so I'm wondering what to coat it with. My google search for food grade paint in Canada didn't produce much. And lastly, there is a decent amount of dark discolouration around the metal and screws that hold the basket together and I'm wondering if it would be best to take all the screws out(fully disassemble it) and clean it thoroughly, then dry it and reassemble before my first pressing. Although I'm hoping not. I'm very excited to make cider and also peach cider this summer, but I DO NOT want to make 5 gallons of vinegar, so any advice is greatly appreciated!
I've attached a photo of the discolouration.

 

[gregbathurst]

I use polyurethane paint on my cider equipment. Maybe not fully classified food safe but they use it on kitchen benches all the time. Make sure any metal is fully painted or your cider might go black.

 

[Maylar]

Ask these guys...

 

[Grad]

I use polyurethane paint on my cider equipment. Maybe not fully classified food safe but they use it on kitchen benches all the time. Make sure any metal is fully painted or your cider might go black.

So when you say to paint all the metal, are you referring to just the base or also the screws that hold the basket together?

 

[gregbathurst]

Any metal that comes in contact with the juice,unless it is SS.

 

[Grad]

Any metal that comes in contact with the juice,unless it is SS.

What is the chance of the cider turning black from short term contact with the metal bands that hold the basket in place? I took off one of the pieces of wood and it's not fully covered with paint. I'm asking because it seems like with short term contact there probably isn't a big risk(but I don't actually know). I can take it all apart and paint it but I'm not sure it's necessary. Do you have experience with this happening to you? I've searched on google but can't find much at all about this issue.

 

[Grad]

Ask these guys...

Thanks for the video. It certainly makes me not worry about the press being perfectly sanitary!

 

[Grad]

Also is the blackened cider unsafe to drink would be a fair question. If I made a batch that turned black but was still safe and tasty I wouldn't care very much

 

[gregbathurst]

What is the chance of the cider turning black from short term contact with the metal bands that hold the basket in place? I took off one of the pieces of wood and it's not fully covered with paint. I'm asking because it seems like with short term contact there probably isn't a big risk(but I don't actually know). I can take it all apart and paint it but I'm not sure it's necessary. Do you have experience with this happening to you? I've searched on google but can't find much at all about this issue.

I had issues because I use a garden shredder for milling my apples. There was bare metal exposed to the juice and the cider would turn black when exposed to air, which was after the bottle was opened. I solved it by painting all the exposed metal. From My research it isn't a health issue and doesn't affect the flavour, just looks terrible. It tests your cidermaking skills because if too much air is getting in during ageing you will see black cider starting to appear. I can't say how much exposure is too much but juice is pretty acidic so you should minimise juice contact with metal as much as possible.

 

[Grad]

Ok thanks for the info, I'll take it apart and paint all of it. I think it's worth it in the long run from what you're saying. I appreciate all your help!

 

[troutman]

I would not paint the wood but use mineral oil (just like butcher blocks)

 

[Grad]

Ok I will apply mineral oil to the wood to coat it. thanks for the tip. What about the metal holding the basket in place. Would mineral oil be sufficient to coat that? Or is paint a better option? I was thinking that it might make sense to line the basket first with a food grade garbage bag(cut so it has no bottom) and then line with a mesh bag? This may be a good option as it will stop any actual contact between the juice and the wood, metal etc. of the basket.

 

[troutman]

Mineral oil will help with the metal parts but it will not last. If it was me I’d disassemble the whole press and get the metal parts power coated (except the SS)

I would get a wilserbrewer bag made for your press. Contact him and let him know what you are wanting to do he will be able to advise.

Happy and safe MDW to all homebrewers

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[Grad]

Mineral oil will help with the metal parts but it will not last. If it was me I’d disassemble the whole press and get the metal parts power coated (except the SS)

I would get a wilserbrewer bag made for your press. Contact him and let him know what you are wanting to do he will be able to advise.

Do you mean powder coated? I didn't know what it was and googled it and that seems to be a tough coating like paint but is done in a store and is much stronger than paint? Is it food safe enough? I'm thinking that I may just get that done for the bands surrounding the basket and paint the base because it's pretty heavy and would be a huge pain to transport to the powder coating store.

 

[troutman]

Sorry yes powder coated. It is very food safe, it will take years and years of abuse

 

[Grad]

Ok great I'll call the place after work, thanks for the tip. I never would've known about that. Since you're saying its food safe maybe I will get the whole thing done. If it'll last it'll be worth it. And I'll look into those bags you mentioned.

 

[Grad]

On the subject of cider turning black from metal exposure, will aluminum also cause this? I just bought a grape/Apple crusher and found out it's made of aluminum. Is this an issue?

 

[gregbathurst]

Yes, aluminium will cause problems, it is more reactive than iron. SS is the only safe metal for cider.

 

[Grad]

Ok I won't use the grinder then. I've decided to just freeze the apples before, then thaw and promptly press. I read in the book "the new cider makers handbook" that it is equally or even more efficient juice extraction. I thought I would ask you directly(because I just searched and couldn't find the answer, but you were the person answering a lot of the cider related questions) whether I need to "sweat" the apples before freezing? He says to freeze for about 7 days in the book but doesn't mention whether or not sweating beforehand is advisable. I won't be picking my own apples but instead will be purchasing seconds by the bushel from a local orchard. I wonder if the fact that they are not freshly picked affects the sweating process? Does them sitting in cold storage fairly long term constitute sweating? In my area an apple shredder(manual) runs around 350$-450$ so I've decided against that option. Plus from what I read, the freezing seems easier and less cleaning so it's a win win unless it doesn't actually work very well. But I guess I'll have to see!

 

[gregbathurst]

No you don't need to sweat them. If you press them while still frozen you make "ice cider" because you concentrate the sugar (and the acid) but if you thaw them before pressing you are just making regular cider. You could test the pH or TA acidity first, it can be very low on coldstore apples, freeze concentration could be a good way of raising the pH.