... Two ideas from the book Real Cidermaking on a Small Scale , M.Pooley & J.Lomax, 1999. 1)Third World Technology. It requires a remarkable amount of
Message 1 of 1
, Jul 5, 2002
--- In Distillers@y..., "waljaco" <waljaco@h...> wrote:
Two ideas from the book 'Real Cidermaking on a Small Scale', M.Pooley
& J.Lomax, 1999.
1)Third World Technology. It requires a remarkable amount of pressure
to extract even a fraction of the juice from a whole apple. For this
reason it is necessary to crush the apples first. The easiest and
cheapest way is to crush quartered apples using a 2 metre length of
timber approx. 100 -120 mm square or a pole of similar diameter. If
you want to make this even more efficient, drill laterally through the
pole 60-80 mm from the top and insert a short length of 25 mm dowel to
provide a handle on either side. Use the pole to pulverise about a 200
mm depth of quartered apples in say a food grade plastic bucket.
2)First World Technology. Molasses syrup is separated from sugar
crystals using a centrifuge. You could use a centrifuge to extract the
juice from your apple pulp. No centrifuge, you say?
"We used the spin cycle of the automatic washing machine, putting the
apple pulp in a pillow case and producing batches of 20-30 gallons of
juice without any difficulty. Mind you, we made sure the pipes were
clear of soap beforehand!" (from above book)
--- End forwarded message ---
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