Trunch Cider Coop Update
We have been much luckier this Autumn than last. We have had good weather and a good harvest. In particular, a big thank you to all who donated the ton of apples collected and to the Village Society, who provided support for additional fermenting containers and other expenses. Steven Fisher from the Apple Shop very generously offered to press our apples with his hydraulic press for this year’s trial run, and so we went to his site near Attleborough in a convoy loaded with apples and containers.
Steven showed us the process of washing, scratting (shredding the apples) and then pressing the apples. The juice was then siphoned into the containers, all within 2 hours. As we still didn’t have enough containers, he lent us a 40-gallon barrel which was half filled. We brought back nearly 100 gallons of fantastic apple juice (with a few pears mixed in as well).
The containers, with their airlocks, are now in storage. Those involved in the project took their bottles of fresh juice, which had to be drunk – or frozen – within a few days. The rest of this precious commodity is now happily bubbling away. When the fermentation stops and the solution clears, we should be able to have a drop of pure organic cider (or vinegar – it is our first trial, after all!), excellent for treating arthritis or high cholesterol, as well as for giving a fillip to the spirits. When will this be? That depends on the mix of apples used, the temperature of storage and many other factors. Watch this space.
We are hoping to sell some of the cider to the Social Club, with the proceeds flowing back to the Village Society thus helping to sponsor next year’s season.
Thanks to all those who have helped get the project off the ground,
Annabel, Pam and Susanne