The_italian_cider_maker
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- Joined
- Jan 6, 2021
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Hi all!
Do you leave the crushed apples for some time before the pressing? The jolicoeur book suggests to leave for 4/6 hours to macerate before the pressing, this to obtain a greater yield.
Do you think it could be useful or it's just a waste of time?
For my first batch I left macerating the crushed apples for 4 hours but I don't know if the yield changed or not, neither the result in flavour or taste.
Good weekend to all!
Do you leave the crushed apples for some time before the pressing? The jolicoeur book suggests to leave for 4/6 hours to macerate before the pressing, this to obtain a greater yield.
Do you think it could be useful or it's just a waste of time?
For my first batch I left macerating the crushed apples for 4 hours but I don't know if the yield changed or not, neither the result in flavour or taste.
Good weekend to all!