Macerating the ground apples before crushing

[WVMJ]

I was reading the Scottslab fermentation handbook and they suggested that in making cider the apples are ground up and then before being pressed they suggested that pectinase enzymes be added to the ground apples for a couple of hours. They said this gives up more juice during crushing. Has anyone tried doing this, its one of the standard grape winemaking practices (though they also ferment on the skins before pressing red wines). WVMJ

 

[WilliamSlayer]

I was reading the Scottslab fermentation handbook and they suggested that in making cider the apples are ground up and then before being pressed they suggested that pectinase enzymes be added to the ground apples for a couple of hours. They said this gives up more juice during crushing. Has anyone tried doing this, its one of the standard grape winemaking practices (though they also ferment on the skins before pressing red wines). WVMJ

Well, in theory is sounds good, but if I'm adding pectic and waiting 24hours normally, what happens in just "a couple of hours"? Maybe leaving it for 24hours would work better?

 

[LeBreton]

Pectic enzyme is relatively inexpensive, so any gain is probably worth it. Sure, better yield would probably happen after 24 hrs, but most commercial operations (the target audience of Scott labs handbook) need to balance yield with their production schedule and a 1-3% increase may not warrant the storage space or equipment over 24 hrs. Also, commercial strength enzymes, can do more in just a couple of hours than the dry white powder available at most LHBS can in days.

 

[WVMJ]

William, OK, I was wondering if anyone actually did add pectinase and waited at all, most instructions or youtube nuts grind and then immediately press, I was thinking it would be better to add pectin, if you do it overnight great. Do you treat with KM at the same time? My apples are never sprayed so there are going to be some iffy spots on some of them even after screening them. I was thinking grind, add KM and pectinase, overngiht seems like a better plan, and press the next day. Does adding the pectinase turn it into apple sauce making it clog up the pressing cloth more?

Thanks,

WVMJ

 

[WilliamSlayer]

LeBreton makes a good point about comercial operations. I wish I had some of their 'shiney toys' to play with!

As for grinding, then adding kmeta and pectic, and leaving it overnight, that sounds better. I'd say it's a proven method for wine making, so it should work for cider apples too!

I have not gone from 'tree to glass' btw, just used juice. But, I have done grapes, and strawberries in that fashion with good results.

 

[ten80]

Bringing this topic back up as I have been experimenting with maceration of my apple pomace this year. I grind, add pectinase and 25-50ppm SO2 (from campden), and let the pomace sit in closed buckets for 24-48 hrs. No ill effects like souring or mold, but I'm not yet certain that I've seen a benefit.

Any one else playing with maceration?

 

[madscientist451]

The last few years, I've been putting the milled apples into a 5 gallon bucket, placing a lid on it and then pressing the next day. I read somewhere that this has been done in the past and so I tried it. I haven't noticed any difference in the cider, but maybe this year I'll do a side by side test.
Its easier for me to mill one day and press the next because I can clean up the mess from the milling operation and then can relax and enjoy the pressing process.
I try to make the cider making process into sort of a celebration of the fall season instead of it being a long tiring chore.

 

[globell]

Maceration will give you 10-20% more juice with the addition of pectinase. It’s a bit labour intensive and it doesn’t work well with soft apples. Becomes mushy. Late apples are better.
Also keep in mind that maceration can reduce tannin levels and this is done in high tannic Perry pears.
I did so this year with some dolgo and got some good results and lots of juice for the size of the batch.
I guess it depends on time, $, equipment, apples and your desired effect.

 

[Kalaloch]

I LOVE to macerate!!!