We had one last fish box full of beautiful apples to process. So we got into the winery in the morning and chopped and churned and crushed and pressed until all the juice had been forced out of the fruits.
When Alex opened the vat with the juice from yesterday, it was fermenting heavily. It looked alien but smelled divine. We added the juice from today without adding yeast, figuring that the yeast from yesterday had multiplied and would be fed by the new apple juice. Alex stirred and covered it over.
We estimated that we have about 40 litres of juice fermenting. We have about 25 litres of juice frozen or refrigerated and ready to drink. And it is delicious. We were worried about these being Bramley cooking apples and perhaps not sweet enough, but we like it just fine the way it is.
Curiously, although the remains of the apples looked like they were still quite plump, they feel dry to the touch. It will make awesome compost next year. And now I don't have to feel guilty about apples going bad over the winter like last year. We did save two trays which Alex wrapped individually in newspaper to preserve. We'll see if that helps.
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