Over the last few weeks we have been hosting and taking part in a number of community apple pressing events. I wanted to say a big thank you to everyone who made their way down to Swan Barn Farm with their apples to take part, and get involved.
In the introduction to the fantastic Common Ground “Apple Source Book” Sue Clifford and Angela King say “Over the years we have bred or chanced upon hundreds of varieties of apples that suit the vagaries of the British weather, the mysteries of our locality and our taste. In half a lifetime we have squandered this cultural inheritance. Monoculture has taken over our countryside and monotony our shops… Yet we should be as proud of our orchards – as protective of them, the hills, valleys and the people who support them, and as imaginative about the food, drinks, songs and stories they generate as the french are of their vineyards and vines. Traditional orchards are cultural landmarks, the source of genetic variety, local recipies and customs. They are beautiful to be in and are Havens for wildlife.”
I couldn’t agree more, I am so proud of the two orchards we have planted at Swan Barn Farm. On our apple pressing and Wassailing days they come alive, they are filled with the promise of bounty, taste, blossom and life. To see people making their way to us from the High Street with their bags and bucket fulls of apples makes me smile. I know that the way to properly protect a landscape, and ensure it lives on into the future is to give it value and relevance in the minds of local people. Making apple juice and cider might be a bit of good fun, but more importantly than that, for me, it is the best chance we have of giving our orchards a future.
We pressed over a tonne of apples this year, the fermenters were all lined up in a row.
Most of them were carried back up the farm track with the people that brought the apples. We kept a few to ferment out though, watch out for our events over the coming year, where if you are lucky you might get a chance to taste some cider made from the apples that grow in our orchards.
Our historic apple pressing and scratting machinery was a big hit again, people love using it to squish and press the apples. You never grow tired of seeing the fresh juice flow straight out of the press. It tastes better than anything you could ever buy in a shop.
I am sure lots of the juice was drunk over the next few days, but I know that lots of people wanted to make it into cider. We try to explain to people the process on the day, but I have had a few requests from people asking for more information, so I thought I would try and post something useful.
We took the juice from the press and put it into the fermenters, where we added yeast, and nothing else. Over the next week or so the juice started to froth and bubble and come to life. By now the fermentation should have started to slow, and the pulp in it will be starting to settle out.
The whole process is completely temperature dependant, so if your fermenters have been in a colder room than the one above you could still be weeks away from this stage. Be patient, it will all come good in the end!
The fermenter above is ready to be “racked off”. This simply means seperating the juice from the pulp and yeast. You can either use a syphon tube or simply gently pour it into a pan, leaving the sediment behind, and then wash out the fermenter and return the juice to it. I will top it back up to the same level with water (to keep out excess oxygen) and then leave it to go through a second, much slower fermentation. If you want to either speed this fermentation up a bit, or add extra strength (rarely neccessary!) add a desert spoon or so of sugar as well. With the airlock back on it will ferment slowly for several more weeks before almost all of the rest of the yeast and pulp has settled out, the bubbling ceases, it clears, and is ready to bottle. I bottle it in recycled Newcastle Brown bottles, and add half a teaspoon of sugar to each bottle. This sugar will be acted on by the last of the yeast, bottle conditioning and adding a light fizz. Presentation is all when it comes to home made drinks. A chilled pretty bottle with clear liquid and a delicate fizz is always more likely to win people over, I think anyway.
I hope that helps, if you follow that basic process you shouldnt go too far wrong, there is loads of information out there on the internet if you need it, the only thing I would recommend is patience and time, once it is in the bottle give it time to settle and mature, if it isn’t nice it probably isnt ready yet. Give it till next summer for the ultimate in local, sustainable, feel good, fresh, appley goodness.
Good Luck, Happy Homebrewing, and hope to see you at the Wassail!