Pressings, squishings or pulp?

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Tim P

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I never thought of it till this year, but after grinding and pressing the apples…..has anyone tried to ferment the pressings? I thought of it AFTER I threw them all away :( I was thinking next year of filling a primary 1/3 of pressings, 2/3 H2O and 1 Lb of sugar for every gallon of water added.
Yes? No? Have you tried?
 

Chalkyt

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I haven't, but Andrew Lea suggests in his book (Craft Cider Making) that "a fair amount of sugar may still remain in the dry pomace, so by adding a litre or two of water to each 5kg... a useful yield of slightly weaker juice may be obtained."

Probably worth a try.
 

DaveC73

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I believe what you're talking about is called "ciderkin", where you mix the pressed pomace with water and ferment. Try searching the term and see if you can find a recipe. I've had it a couple of times and it's light and refreshing.
 
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