Get Out The Cider Press!
With the apple harvest upon us, I decided to get the apple press out and have Carlos and Pete make cider to serve at a party that I’m hosting this Saturday. I purchased my apple press a few years ago from a manufacturer in Paola, Kansas called Happy Valley. It’s a double-tub cider mill and wine press called American Harvester. I love its old-fashioned design and there’s something so gratifyingly simple about the whole process of cider making.
Some cider basics: Approximately 30 to 40 apples will yield one gallon of cider. The apples you use needn’t be flawless, but they should be free of spoilage, which would cause the juice to ferment too rapidly. If you are concerned about pasteurization before drinking, simply heat the cider to 160-degrees for about 6 to 8 seconds. After pasteurization, cider can be frozen for longer storage.
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