Hundreds of Apples

Today was an apple washing day.  I had asked the local brew shop, assistant manager about soaking the apples in bleach, and he looked at me like I was crazy.  My brother said I should have used a sterilizer to remove the wild yeast and bacteria. We’ll just see what happens!  I soaked the apples in water for awhile, scrubbed with a brush, and let air dry completely.


Since I have 6 gallon carboys, I researched that it takes 42 apples to press for 1 gallon of juice.  I counted these as I bagged them up, 386 Pippins so I have enough to use these apples for one batch.  I plan to use the Cider Yeast.


In the hot afternoon, the Bonnet-Clohan clan came over to help me by picking the Gravensteins.  Two heritage trees are super tall. Unfortunately, more ended up on the ground and bird/squirrel eaten than picked.  Next year, we’ll get to them sooner.

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They were able to pick a wheelbarrow full, and now they are soaking overnight.


All the apples are picked.  I’ll count the Golden Delicious and Gravensteins tomorrow to measure the batches.  I’m hoping for three 5/6 gallon batches:

  • Hauer Pippin – Cider Yeast
  • Gravenstein – Champagn Yest
  • Combo (H.P., Gravenstein, Golden Delicious) – Wine Yeast

We are heat pasteurizing rather than using Campden tablets to kill the wild yeast.

Some good articles:


About lovecreekfarm

2.5 acre permaculture with heritage orchard, organic gardens, redwood forest, and riparian corridor along Love Creek at the base of Ben Lomond mountain, San Lorenzo Valley, Santa Cruz County.
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