Wife & I just chopped up and threw all our windfall apples through the chipper and have about 7kg of pulp.
What are you best recommedations - try for a cider or sugar it up and run it through the reflux? Any recommendations on a recipe?
Bit of apple help please?
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Re: Bit of apple help please?
Too thick - I have had to add water as I cook it...
Re: Bit of apple help please?
Attempt 2 to get photo working..
- cranky
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Re: Bit of apple help please?
I'm surprised I missed this. I'm also surprised that nobody else posted anything on it. I suppose it is too late for advice but I would like to know what you did and how it turned out.
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Re: Bit of apple help please?
Me too - sorry we missed your thread. I'm not sure how either Is it normal to cook apples to ferment in NZ ? I would just juice them and ferment the juice as a rule.cranky wrote:I'm surprised I missed this. I'm also surprised that nobody else posted anything on it. I suppose it is too late for advice but I would like to know what you did and how it turned out.
- cranky
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Re: Bit of apple help please?
Normally I would just juice them too but with 7Kg you would only get about a gallon of juice. Der Wo has talked about the Germans fermenting apples on the pulp and I assume the boiling was because they were drops. If you are distilling you don't need to sterilize / Pasteurize the drops because the whole distilling process takes care of any nasties but they can get pretty funky if you let it go a while.
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Re: Bit of apple help please?
Fair comment, might give that a go myself come the back end. I'm sure it would change the taste a bit - but hey so what ? We're learnin' all the time.