Making Apple Juice, Apple Cider, and Apple Cider Vinegar is Part of Fall Harvest

Making Apple Juice is Part of Fall HarvestI love the aroma of fresh apple cider coming from the kitchen. Eliana generally puts about half a gallon of apple cider or apple juice on the stove, adds a few sticks of cinnamon and a few other spices, and then leaves it on low for the day. After I’ve been outside working, the taste of fresh apple cider warms more than the belly. It warms the soul.

We started this tradition years ago when we were just married. We would purchase two or three gallons of apple cider from the store. All through the fall and winter season, we would have apple cider simmering.

Then we learned to press apples ourselves. The taste is absolutely incomparable. Now we gather apples and use our juicer to make 20 gallons or so each year.

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This year, we decided to use our new Omega VERT juicer. We were very impressed by how the juicer performed. It would keep the apple juice flowing faster than we could cut and drop them in the chute.

We did have one variety that we were using that did not juice as well. It is called a cherry crab apple. The flavor is very sweet, but it is a very soft apple, so we found that it produced much more pulp in the juice. We had to use cheesecloth to strain the juice. Otherwise the cherry crab apples would be about half way to apple sauce. But once we strained the juice through the cheesecloth, we had delicious apple juice.

  • We found that juicing apples in our Omega VERT juicer was very fast, but here are some things to make the job a lot easier.
  • The crisper the apple, the easier it is to juice.
  • It’s easier to have several people cutting all the apples first; then put them through the juicer.
  • If you need to strain the juice, have the juicer flow directly into a pan, but put the cheesecloth over the top of the pan. The straining is done by the time the apples have been juiced.

We also started about 2 gallons of apple cider vinegar. I’ll write about that a little more in about a month or so when the vinegar has had time to age.


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