So, unless I'm doing something wrong (which, please, please, please God, tell me) it seems if you want to get a really good press of liquid out of your grapes (or whathaveyou). You really shouldn't fill up your press to the tippy top. In fact, it seems the emptier it is, the drier the leftovers once you're done pressing.
So I've basically been squeezing ~1 gallonish of stuff.
Which, ok fine.
But my question is: WHY THE HECK ARE THE BASKETS SO TALL THEN?
#Juggling #apples.
#Juicing lots of apples๐ ๐ ๐โค๏ธ
Our booth at inaugural Fall Fun at #RoyalAthleticPark hosted by City of Victoria. The event ran from 1pm-4pm, today.
#FreeEvent #FreeSamples #CommunityEvent #FamilyFriendly #Teamwork
#LifecyclesProject #FruitJuice #Nonprofit #WellandCommunityOrchard #FoodSecurity #Fruits #ViewRoyal #Saanich #VictoriaBC #YYJ #VancouverIsland #VanIsle #PacificNorthwest #Cascadia #PNW #CommunitySharing #CommunityBuilding #CommunityWork #Cidermaking
The compacted block of #apples after being run through the cider presser. We punch the block out, into a wheelbarrow. It's then used as both compost & pig feed extras for local farms.
#fruit #PressedApples #textures #pulp #Juicemaking #Cidermaking
The worst/hardest part (or the most difficult lesson for me to learn) of pressing fruit for making wine/cider/perry/etc is trying to squeeze the most possible liquid out of the fruit. Like the last hour of squeezing I probably get like 150ml out. It's absolutely not worth the time and effort, but my cheap/greedy ass can't seem to just let it go.
Crushing apples from our tree for hard cider.
saufwein
Mute Dog Brewing
Ms. Que Banh
Trevor
Muminpappa ๐ช๐บ๐บ๐ฆ
Stephen