The Rural Voice, 1991-10, Page 27Greg Russell moves the stacked trolley to the hydraulic press.
Fresh apple juice flows from the plastic tube to the stainless steel
holding tank at the bottom of the picture.
bottom, is placed on the trolley and covered with a large
porous "blanket."
Pulp from the chute fills the blanket that lines the frame.
The pulp is levelled and the corners of the blanket are folded
diagonally over it to keep pulp formed when the frame is
removed. A four foot square rack of slatted wood is placed
over the folded blanket. The frame is set on top of that and
the process is repeated until there are eight to ten tiers of
pulp -filled blankets separated by wooden racks. Already the
weight of the pulp makes juice seep through the blankets and
down into the trough at the bottom of the trolley.
The blankets, made of a nylon -like synthetic fabric, are
washed frequently in a large, specially designed stainless
steel washing machine, without detergents, in order to keep
the apple juice pure. Basswood is preferred for the wooden
frame and racks, because it will add no flavour to the juice.
The trolley, with its load of pulp -filled blankets, moves
along a track to a spot directly over a hydraulic pump which
slowly raises the trolley so the pulp is pressed against a plat-
form above it. Juice streams from the blankets to the bottom
of the trolley and out through large plastic tubing into a hold-
ing tank. From this holding tank, cider is poured into your
container.
You can bring a smaller container and fill up at $1.90 per
imperial gallon, but most people prefer to fill a five gallon
pail for $9.50. Russells also sell 40 gallon barrels for $40
plus tax. You pay $76 to have one filled.
This alternative is favoured by those who would rather
wait two or three months until the natural yeasts ferment and
the cider becomes hard. The hole in the side of the barrel,
through which it is filled, houses a one-way air lock to allow
gases to escape. The fermenting can be done naturally, al-
though care must be taken to keep it from fermenting a
second time and turning into cider vinegar. Alternately,
you can make cider by adding Camdem tablets to kill the
natural bacteria and then using a method somewhat similar
to wine -making. Hard cider has about six per cent alcohol.
The Russells also press and sell grape juice from both
purple Concord and Niagara white grapes.
Sweet apple juice can be kept refrigerated for three to
four days before a tangy taste indicates that it has started to
ferment. It lasts in the freezer about six months without
losing its flavour. When you bottle it before freezing, be
sure to allow extra space for expansion. If you use a bottle
with a long neck, fill to just below the narrow part, or the
boule will crack when the juice freezes.
Sweet apple cider has much more flavour than canned
or frozen commercial apple juice. It brightens up any meal
or can be coupled with cheese and crackers for a tasty,
nutritious snack. For a Christmas punch or a tangy, warm
drink any time, try this recipe. It's a must for winter
entertaining.
Hot Apple Cider
2 litres sweet apple cider
1/3 to 1/2 cup brown sugar
10 whole cloves
1 large or 2 small cinnamon sticks
1 orange sliced in thin circles
Combine all ingredients except orange slices. Simmer over
low heat for 20 minutes. (The longer the simmering time,
the stronger the spices become.) Pour into large cups or
mugs. Float an orange slice on top of each drink or slit the
orange slice and place on the rim of the cup. Serves 6 - 8.0
(Bonnie Beldan , a writer and author from the Hanover
area, now lives in Scarborough, Ontario.)
John Russel fills a 40 -gallon barrel with freshly pressed cider.
OCTOBER 1991 23