Visit at Whin Hill Cider, Wells

Visit at Whin Hill Cider, Wells-next-the-Sea

Mark in his cider shop

Mark in his cider shop

Chris and Eve at Win Hill Cider

Chris and Eve at Win Hill Cider

Last Thursday four of us went to see Mark at his Cider Shop in Wells. He and his wife were very busy bottling new juice from red and rosey early Discovery apples pressed the day before. When we discussed the coming season we mentioned that we have already collected and received a lot of such early apples. Mark says they will not store for more than 10 days without going mealy and useless for making cider.

Mark said he always makes an early pressing of those apples and suggested the same to us. As it’s not worth it having this relatively small load of apples pressed at his orchard, we finally decided to buy a commercial juicer on Ebay which we had discussed for a while. It has cost £360 (new £1300). A while ago, TVS had already given green light to purchase the device.

Old cider press

Old cider press at Whin Hill

 

 

This juicer will give us the opportunity to do an early pressing while the main amount of apples probably will be pressed at Mark’s orchard near Wells in October. Mark also has 2x 45 gallons containers which he can let us have, enabling us to develop greater consistency in the cider, which in turn should address our concerns about fissile BiBs and exploding bottles.

Apparently, in addition to press the juice for quick consumption (or a tasty  juice for keeping if anyone has a pasteuriser), we can also store it in fermenting containers, let it start fermenting and add it later to the newly pressed juice for cider making.

Lisa bottling the fresh apple juice

Lisa bottling the fresh apple juice

Once we’ve got the device (hopefully next week!), we’ll have a juicing “event” at Tee Barn garage and will need hands to help with washing (apples, fermenting containers), feeding the juicer, tidying up etc. I’ll be in touch as soon as the juicer has arrived. If anyone wants to take juice only it will start fermenting in a couple of days if it not pasteurised. With pasteurising, it will last an age. Bring any clean, old screw-top bottles if you want. Mark has given us a few extra caps, so don’t worry if you have no cap still. Freezing this juice is also a possibility to conserve it in palatable form: for each individual to decide.

different dimensions than our modest production...

different dimensions than our modest production…

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