La función de las redes sociales en la campaña electoral

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StartInG WIth aPPLeS | 67

For the home cidermaker, finding a source of high-quality juice can be the most difficult part of the cidermaking process. at a minimum, you must start with juice without any additives. Many cidermakers also prefer to use unpasteurized juice (and it is essential for making cider through spontane- ous fermentation; see chapter 7) but the sale of unpasteurized cider is regulated.

the key to finding the best juice is asking the right questions. Start by contacting local orchards or home brewing suppliers, which may sell juice from cider apple orchards. Fellow home cidermakers are a good resource for juice sources in your region.

tell the orchard or home brewing supplier what you are looking for. Because an apple’s availability and characteristics can vary by region or growing season, it’s easier to talk about the qualities you are looking frames. Slowly, a hydraulic piston rises

pressing the pomace. the juice flows out of the pomace, strained by the cloth, and the solids remain behind. through the harvest, the orchard’s press can produce 800 gallons (3,028 L) of sweet cider a day. Large commercial presses produce tens of thousands of gallons a day. regard- less of the press used, each bushel of apples (a bushel is about 42 pounds, or 19 kg) produces about three gallons (11 L) of juice. the six gallons (23 L) of juice you will use to make your first batch of hard cider started as two bushels, or 84 pounds (38 kg), of apples.

SOUrceS

FOr JUIce

for—a high level of tannins, for in- stance—than to ask for specific varieties. It can be easy to get caught up in the lore surrounding different types of apples; don’t automatically assume the apples labeled “heirloom” are the best cidermaking apples available. they may not have been bred or cultivated for cidermaking. If possible try the juice—or the apples—before purchasing six gallons (23 L) for your carboy. You aren’t necessarily looking for delicious juice, so don’t be seduced by the aromatics that are likely to change during fermentation. Instead, evaluate the balance of sweetness and acidity, and look for noticeable tannins.

Most importantly, though, don’t let the quest for the perfect juice prevent you from getting your start as a home cidermaker. cidermaking is process. Start fermenting with the best juice you can find and continue your hunt for even better juice for the next batch.

(Fogra 39)Job:10-40712 Title:QU - Apples to Cider Dtp:LY Page:67

(Fogra 39)Job:10-40712 Title:QU - Apples to Cider Dtp:LY Page:66

40712 - Apples to Cider_048-097.indd 66 10/27/14 1:02 PM

(Fogra 39)Job:10-40712 Title:QU - Apples to Cider Dtp:LY Page:67 40712 - Apples to Cider_048-097.indd 67 10/27/14 1:02 PM 66 | aPPLeS tO cIder (Text)

tUrnInG

aPPLeS

IntO JUIce

the process of turning apples into juice is a relatively straightforward one: apples are milled into pomace and then the pomace is pressed to extract the juice. the juice is collected and the pomace is discarded. this process is the same for sweet cider—which can be consumed right off the press—or hard cider, which is then fermented. there are many different types of mills; some grind the apples while others slice or grate. there are also many different types of presses. at Poverty Lane Orchards, the pomace is pressed in a vertical rack-and-cloth press. the pomace is placed on burlaplike cloth between wooden

frames. Slowly, a hydraulic piston rises pressing the pomace. the juice flows out of the pomace, strained by the cloth, and the solids remain behind. through the harvest, the orchard’s press can produce 800 gallons (3,028 L) of sweet cider a day. Large commercial presses produce tens of thousands of gallons a day. regard- less of the press used, each bushel of apples (a bushel is about 42 pounds, or 19 kg) produces about three gallons (11 L) of juice. the six gallons (23 L) of juice you will use to make your first batch of hard cider started as two bushels, or 84 pounds (38 kg), of apples.

SOUrceS

FOr JUIce

(Fogra 39)Job:10-40712 Title:QU - Apples to Cider Dtp:LY Page:66

40712 - Apples to Cider_048-097.indd 66 10/27/14 1:25 PM

(Text)

StartInG WIth aPPLeS | 67

For the home cidermaker, finding a source of high-quality juice can be the most difficult part of the cidermaking process. at a minimum, you must start with juice without any additives. Many cidermakers also prefer to use unpasteurized juice (and it is essential for making cider through spontane- ous fermentation; see chapter 7) but the sale of unpasteurized cider is regulated.

the key to finding the best juice is asking the right questions. Start by contacting local orchards or home brewing suppliers, which may sell juice from cider apple orchards. Fellow home cidermakers are a good resource for juice sources in your region.

tell the orchard or home brewing supplier what you are looking for. Because an apple’s availability and characteristics can vary by region or growing season, it’s easier to talk about the qualities you are looking frames. Slowly, a hydraulic piston rises

pressing the pomace. the juice flows out of the pomace, strained by the cloth, and the solids remain behind. through the harvest, the orchard’s press can produce 800 gallons (3,028 L) of sweet cider a day. Large commercial presses produce tens of thousands of gallons a day. regard- less of the press used, each bushel of apples (a bushel is about 42 pounds, or 19 kg) produces about three gallons (11 L) of juice. the six gallons (23 L) of juice you will use to make your first batch of hard cider started as two bushels, or 84 pounds (38 kg), of apples.

SOUrceS

FOr JUIce

for—a high level of tannins, for in- stance—than to ask for specific varieties. It can be easy to get caught up in the lore surrounding different types of apples; don’t automatically assume the apples labeled “heirloom” are the best cidermaking apples available. they may not have been bred or cultivated for cidermaking. If possible try the juice—or the apples—before purchasing six gallons (23 L) for your carboy. You aren’t necessarily looking for delicious juice, so don’t be seduced by the aromatics that are likely to change during fermentation. Instead, evaluate the balance of sweetness and acidity, and look for noticeable tannins.

Most importantly, though, don’t let the quest for the perfect juice prevent you from getting your start as a home cidermaker. cidermaking is process. Start fermenting with the best juice you can find and continue your hunt for even better juice for the next batch.

(Fogra 39)Job:10-40712 Title:QU - Apples to Cider Dtp:LY Page:67

(Fogra 39)Job:10-40712 Title:QU - Apples to Cider Dtp:LY Page:68

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68 | aPPLeS tO cIder