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.
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:
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