Step 1 - Be like Johnny Appleseed and plant an apple orchard. Wait a few years.
OK, we really don't have that sort of time to invest at this point, so it's a good thing that step was taken care of a few years ago. But to begin the adventures in wine making that I unintentionally embarked upon yesterday, what we do need at this point is lots of apples which were delivered to Doc's late this week.
He has a double cider press, so apples can be ground up into one bucket,
slid through to the masher where the press can go to work to extract the juice.
His grandkids were chomping at the bit to get started and make a dent in the apple bin.
Ground apples come through to the first bucket
When the first bucket is filled,
it is pushed through and the press
begins to make mash as the juice comes through.
OK, we really don't have that sort of time to invest at this point, so it's a good thing that step was taken care of a few years ago. But to begin the adventures in wine making that I unintentionally embarked upon yesterday, what we do need at this point is lots of apples which were delivered to Doc's late this week.
He has a double cider press, so apples can be ground up into one bucket,slid through to the masher where the press can go to work to extract the juice.
His grandkids were chomping at the bit to get started and make a dent in the apple bin.
Ground apples come through to the first bucket
When the first bucket is filled,it is pushed through and the press
begins to make mash as the juice comes through.
Filling up the bucket with apple juice
In order to get through all the apples a little more help is necessary
No matter how many kids show up, grinding is still hard work.
Loading up the grinder
Doc inspecting the works
Now that we know we've made a dent in the apple bin,
we'll turn our attention to the apple juice.
we'll turn our attention to the apple juice.
The juice is strained a few times to rid itself of any small bits of mash
Strained juice is funneled into containers for transport.
Dad filling up the primary container with the just pressed apple juice.
Floating the hydrometer to determine its density -or specific gravity - which is the preferred term of oenologists.
We added sugar, fruit pectin and yeast nutrient to the apple juice so it can rest and sit while it comes to room temperature before we add the yeast, maybe sometime tomorrow.And that is how you actually begin to get your hands dirty (well, actually sticky) in the process of making apple wine. Tune in soon for the next installment.
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