Can Apples be Macerated before Pressing into Cider?
A friend lent me an old-fashioned cider press to use. I am planning to put a few dozen chopped up apples into it and then see how much juice I get, but I'm worried there won't be much. Would it help to sprinkle a little sugar onto the apples and let them sit for a while before pressing? I can't find much information on cider-making online (I'm just making juice, I'm not going to ferment it).
Best Answer
Maceration is a traditional step in French and English cider production, whereby the pomace (post-crushing pulpy residue) is left to sit for up to a full day (2-4 hours probably suffices). This allows beneficial enzyme action, and the exposure to oxygen should help reduce bitterness and astringency.
I'm not sure what adding sugar would do besides increasing the costs and complexity; are the apples not sweet enough already?
Reference: "The New Cider Maker's Handbook" by Claude Jolicoeur.
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Quick Answer about "Can Apples be Macerated before Pressing into Cider?"
Before pressing your apples to make cider, let them macerate. This operation has many advantages. In order to press your apples efficiently, they should be ground or grated. Once they have been coarsely chopped, you will get good juice release under pressure.How do you macerate apples for cider?
However, when making cider, it is preferable to leave them to mature. The principle is a simple one. Instead of pressing the apples immediately after grinding them, store them in a vat for 6 to 10 hours. If you are pressing at the same time, you can even sprinkle the juice from the press over the ground apples.How long should apples sit before pressing?
All you'll need to do is gather your apples and leave them in a warm, dry place for one to two weeks before pressing them.How do you prepare apples for a cider press?
8 Easy Steps: How to Make Apple Cider with an Apple PressDo you need to grind apples before pressing?
Apples must be crushed to give pomace (a grated consistency) before pressing. Crushing is essential because a body of unbroken fruit presents a great resistance to pressure (even hydraulically powered commercial cider presses are fed with finely milled apples).First Time Grinding and Pressing Our Apples into Cider
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