The pure , arrant , fresh taste of fall : raw , unfilteredapple cider . We could n’t think of a good way to drop an fall day on the land with protagonist , pressing fresh orchard apple tree cider in residential area . Below is a picture essay of our recent afternoon of apple cider making with several family in Monroe , Wisconsin . Not amazingly , many hands make fast — and sport — piece of work of the undertaking , especially since we had a bunch of enthusiastic kids and it was a pleasant , sunny day in the blue 70s .
piece the twoapple treeswe had at our administration was our first step . Teamwork and enthusiasm resulted in about three bushels of apples picked in less than an hour . We lucked out with a combination of both slightly sourish and sweet apples from the two tree , neither of which had been spray with any pesticides . John Ivanko / Farmstead Chef
We had two step ladders at hand , one apple picker and even worked from the layer of a pick - up truck backed up to the trees . John Ivanko / Farmstead Chef
advanced orchard apple tree abundance : We made sure to get out anydiseased or insect - infestedapples alone . John Ivanko / Farmstead Chef
We set up two tabular array : one to cut , pare and crush the apple sections in an Malus pumila grinder and another table that held the apple - cider pressure . John Ivanko / Farmstead Chef
Because we took crook with various footstep of the cyder - making cognitive operation , no one got tired — or careless — while cutting up the apples .
John Ivanko/Farmstead Chef
There was plenty of cranking involved . Mashing the apples in the milling machinery appealed to all Byzantine , untested and old likewise . John Ivanko / Farmstead Chef
We used a spoon to scoop out mashed apples from the grinder . We only lose one spoonful to the machine . ( It was inserted at the same time the masher was spinning.)John Ivanko / Farmstead Chef
At some level , the apple bomber exhibit a unexampled challenge : See how fast you could spin the handle . John Ivanko / Farmstead Chef
John Ivanko/Farmstead Chef
Getting the apples mashed up is of the essence to press the cyder . Several big metal bowls were shuttled between the grinding and pressing tables . Given the phone number of nipper involved , a pleasant competition ensued between tables as to who could move the nimble . John Ivanko / Farmstead Chef
We put the mashed apples into the orchard apple tree - cider press in batch , filling the bucket almost up to the top . leave about the new , fancy insistence . Our host found one a classical orchard apple tree cider presses at afarm auction bridge . It was made to last ( and boasted a Made in America label).John Ivanko / Farmstead Chef
Pressing was the hardest part of the summons because you postulate to crank down on the mechanical press to produce the cider . Lisa had the loose ( but important ) job of call for the apple cyder in a pitcher or other container . John Ivanko / Farmstead Chef
John Ivanko/Farmstead Chef
Lisa made certain we did n’t miss a drop . Miraculously , the yellow jackets left us along for most of our cognitive operation ( only three bees inspected our operation).John Ivanko / Farmstead Chef
lot of help and guidance was proffer to the “ backup ” apple - pressing pusher . A white , laundry bag with hollow worked perfectly for becharm the leftover apple pulp magazine , which was latercomposted . John Ivanko / Farmstead Chef
The final apple cyder was poured in a dizzying array of lobby — even maple - sirup jars that were all cleaned out and a sanitise before refilling with the cider . Of course , that ’s after we all try out the drinkable of our Labour Party . John Ivanko / Farmstead Chef
John Ivanko/Farmstead Chef
We drink our cider unpasteurized . If you want to be more conservative and cut any chance of harmful bacteria , heat the cider up to a high temperature ( at least 170 degrees F ) for a brusque time . This process , while killing potential bacteria or parasite in the cider , will also fall some of the nutrients and convert the taste , too . We refrigerate or immobilize our apple cider immediately if there ’s too much to toast within a distich days .
If in addition to drinking your cyder saucy , you desire to put it to use in farm - brisk recipes , try these forHot Gingered Apple CiderandBoiled Cider Pie .
Savoring the good life ,
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John Ivanko/Farmstead Chef
John Ivanko/Farmstead Chef
John Ivanko/Farmstead Chef
John Ivanko/Farmstead Chef
John Ivanko/Farmstead Chef
John Ivanko/Farmstead Chef
John Ivanko/Farmstead Chef
John Ivanko/Farmstead Chef
John Ivanko/Farmstead Chef
John Ivanko/Farmstead Chef
