{"id":923,"date":"2009-08-31T06:00:33","date_gmt":"2009-08-31T13:00:33","guid":{"rendered":"http:\/\/www.washingtonwinemaker.com\/blog\/?p=923"},"modified":"2009-08-31T06:00:33","modified_gmt":"2009-08-31T13:00:33","slug":"apple-wine-processing-the-apples","status":"publish","type":"post","link":"https:\/\/washingtonwinemaker.com\/blog\/2009\/08\/31\/apple-wine-processing-the-apples\/","title":{"rendered":"Apple Wine: Processing the apples"},"content":{"rendered":"<p>Apple harvest has begun in my backyard, and that&#8217;s got me thinking about wine. I&#8217;ve made a lot of <a href=\"http:\/\/www.washingtonwinemaker.com\/blog\/2008\/09\/29\/apple-wine-2008\/\">apple wine<\/a>, and  processed apples a lot of different ways. Blenders and juicers both work, but you have to chop all the apples and process them in batches. I can&#8217;t find the notes, but I remember using sugar extraction for one batch. The trouble with all of these methods is the chopping; it&#8217;s tedious and doesn&#8217;t scale well. What I&#8217;d really like is a way to process apples that&#8217;s quick, cheap, and easy.<\/p>\n<p>So I&#8217;ve been on the lookout for other ideas, and that&#8217;s how I came across Luc Volders <a href=\"http:\/\/wijnmaker.blogspot.com\/2008\/09\/appeltje-voor-de-dorst-apple-day.html\">apple a day<\/a> post. What I like about Mr Volders is that he doesn&#8217;t just take ideas at face value; he puts them to the test. In this post he rigorously compares several methods of juicing apples.<\/p>\n<p>To me, freezing the whole apple offers a big payoff in convenience over the other methods and I think I&#8217;ll give that a try this year. He reported a 68% juice yield, which is slightly less than some of the other methods (70 &#8211; 74%). If I don&#8217;t have to chop all those apples, it&#8217;s a price well worth paying. I&#8217;ll probably modify his approach and freeze the apples without coring them, add pectic enzyme and <a href=\"http:\/\/www.washingtonwinemaker.com\/blog\/2007\/05\/08\/measuring-sulfite\/\">sulfite<\/a> as they are thawing and allow them to thaw without separating the free run juice. This way, the enzyme and sulfite can work on all the juice.<\/p>\n<p>I&#8217;m excited about the new process, and I&#8217;ll write about how it works out. Right now, it&#8217;s time to pop the cork on one of last year&#8217;s bottles and hit the send button &#8230;<\/p>\n<p><em><\/p>\n<h2>Update 9\/14\/2010 &#8211; A partial success<\/h2>\n<p>I got a <a href=\"http:\/\/www.washingtonwinemaker.com\/blog\/2010\/09\/14\/juicing-apples-by-freeze-thawing\/\">34-36% juice yield from 8 lb of apples<\/a>, which is pretty low. This method is basically a way to crush apples without a crusher. They still need to be pressed to get a good yield and that&#8217;s where I need to do better. Building or buying a small press? Using more fruit so I can use my 3-bucket press? Maybe. Using a sanitized spatula again? Definitely not!<br \/>\n<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Apple harvest has begun in my backyard, and that&#8217;s got me thinking about wine. I&#8217;ve made a lot of apple wine, and processed apples a lot of different ways. Blenders and juicers both work, but you have to chop all the apples and process them in batches. I can&#8217;t find the notes, but I remember [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[44,25],"tags":[],"class_list":["post-923","post","type-post","status-publish","format-standard","hentry","category-apple-wine","category-other-blogs"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/washingtonwinemaker.com\/blog\/wp-json\/wp\/v2\/posts\/923","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/washingtonwinemaker.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/washingtonwinemaker.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/washingtonwinemaker.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/washingtonwinemaker.com\/blog\/wp-json\/wp\/v2\/comments?post=923"}],"version-history":[{"count":0,"href":"https:\/\/washingtonwinemaker.com\/blog\/wp-json\/wp\/v2\/posts\/923\/revisions"}],"wp:attachment":[{"href":"https:\/\/washingtonwinemaker.com\/blog\/wp-json\/wp\/v2\/media?parent=923"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/washingtonwinemaker.com\/blog\/wp-json\/wp\/v2\/categories?post=923"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/washingtonwinemaker.com\/blog\/wp-json\/wp\/v2\/tags?post=923"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}