Elizabeth says the apple press is up and running in the Community Freespace in Bury Street precinct, Abingdon. She sent some pictures of this annual tradition, organised by the Abingdon Carbon Cutters.
As in previous years Abingdon windfall apples are chopped and pressed into unique blends of apple juice. You can even borrow the kit of electric apple crusher, apple press and pasteuriser to turn your own windfalls into juice.
The freespace shop is open Mon 1st – Sat 6th October, and Weds 10th – Sat 13th, 11am – 2pm. It will be closed on 8th & 9th because of the annual Michaelmas Fair, where you are more likely to find toffee apples.
When i spoke to them earlier this week they said they were running short of apples, so if anyone has a glut, take them along!
just made 3 gallons of turbo cider with windfall apples… lovely stuff!
The window of the community shop was well decorated when I looked in yesterday. Keep a look out for the vegetable with beady eyes!
If we’d have done that wed have had jusrt about enough juice for a glass full this year. Only had 11 apples on both trees.
is there anyone who could show everyone how you can make cider from the juice?
You’ll need a few more than 11 apples…but I’m happy to give you some pointers Chris. I have gallons of the stuff on the go; straight cider, scrumpy, a cherry cider and a strawberry cider..to start with!
Let me know!
When’s the party, Daniel?
As soon as there’s free onstreet parking throughout the town centre
Daniel.
Id like to find out.
Chairs, there are many online resources, but TheHomebrewforum is what I use (Google it)…
But in essence it’s 4- 5 litres of juice plus yeast! Anything else is just refining it in to a more palatable drink.
Here’s a recipe:
4ltr Apple Juice
0.5tsp pectolase
1pkt Wilco Ale Yeast
Everything that touches your juice (spoons, buckets, Demijohn ) needs sterilising…Milton will do. Even boiling water.
Method:
Add all juice, pectase, nutrient and yeast to Demijohn
At 20 degrees check and record the specific gravity. Add yeast, fit air-lock and place in warmish place eg a cupboard. Mine is in the kitchen.
When fermentation stops (bubbling ceases) check and record specific gravity. Should be around 1.000
Add 1 crushed Campden Tablet per DJ then bottle.
Use Splenda to sweeten as required.
Example specific gravities
Start 1.058
End 1.010
ABV 6.3%
There a lot, relatively, to the method and process…but is mainly peripheral to the actual brewing of juice to alcohol.
If you sign up on TheHomebrewforum, pm me (DanielB)…but there are far more seasoned brewers on there than me!
You measure the specific gravity with a hydrometer, less than a fiver off of the rainforest superstore…. It isn’t necessary to measure the SG…but it is required if you want to know the abv. Airlocks to fit Demijohn (DJ) are also useful…as well as bungs, jugs, sterilisers etc.