A small crowd gathered around the cider press back of the local food co-op. Batch by batch, volunteers took turns loading plump red and gold apples into the hopper and grinding the fruit into an aromatic pulp, called mast. Under the intent gaze of watching children, they loaded the mast into a lined wooden tub and turned the crank down until the sweet brown apple cider trickled out the spout.
“A blast from the past!” one bystander exclaimed as he sampled the tangy, freshly pressed apple cider.
If you’ve never experienced a cider pressing first hand, you’re in for a treat!
There’s no beating fresh apple cider for pure refreshing fall flavor. Cider pressing is also a perfect occasion to get together with friends for a fun, rewarding time.
Pressing your own cider can be as simple or as complex as you care to make it. If you just want to try a batch for fun, you can shred up some apples in a food processor and squeeze the pulp through a clean, old pillowcase.
More serious cider fans can either buy a cider press or make their own using one of the many plans available online or through your local library. Or, you can find someone with a press who will let you use theirs. Ask at your local orchards – they may be willing to press your cider apples for a small fee.
No matter where you press your apples for cider, follow these easy steps for lip-smacking results:
- Apple cider can be sweet or sour, depending on the apples you use. You may not have a choice, but go for juicy, full-flavored apples if you can. Many old-timers prefer to blend different apple varieties within a batch of cider to balance the flavor.
- If you can, mellow your apples before you press them. You can do this by leaving them out on a tarp for a week or so (”sweating” the apples), or letting them freeze and thaw before sending them to the cider press. This breaks down cell membranes so they release their juice more easily.
- Discard any rotten apples or cut out the bad spots
- Make sure you wash your apples before sending them through the cider press. (Especially if you’re using windfalls!) A hard blast with a hose should do the trick.
- Store your cider in plastic or stainless steel containers, or the traditional wooden kegs. Never use galvanized steel, copper or aluminum. These can react with the acids in the apple juice and give your apple cider a bad flavor. Or worse, it can give you a gut-wrenching experience you’ll never forget, even if you want to.
- Apple cider is perishable. Chill your cider as soon as you can and drink it up within a couple weeks. You can freeze or can the extra and enjoy it throughout the year. Or, for a real blast from the past, make your own hard cider – but that’s a subject for another time!
Anne Michelsen is co-founder of Marathon Renewable Energy, Inc., specializing in solar hot water systems. You can read more of her work at YourGreenLifestyle.blogspot.com
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i made a press using a carjack and wood frame, i stole one of my wifes aluminium pots and drilled a hole in it, i havent used it yet but now ive read this i think ive wasted her pot, is it really no good to press in to?