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I am working out a deal with an orchard for next years cider. I may be picking up a couple of hundred kg of fruit. I suspect my little bench juicer won't survive. How do you guys reckon a wine press like that would handle pressing apple pulp? I'm thinking of mashing the fruit to a pulp and putting it in the press inside a muslin bag to stop the pulp escaping. Do you think the press would be up to it? Apples have more solids than grapes so its likely to be harder going...
Cheers
Dave
I don't see why not.
Anyone else had a crack at making their own vinegar? I did do some searching about it and read that most people buy a 'vinegar mother' to kickstart the process but did find a few references to just leaving it sit for a few months.
Beer is 1 step closer to the bottle.
funny lookin beer :lol:
your wine looks great... my '10 Cabernet is sleeping soundly in the cool room still. Will be putting it in a new french oak hogshead this month and looking to bottle August/September this year. Looking like it will be a cracker if i do say so myself!
You could try steeping them in a Nelson Sauvin hopped pale ale :icon_drunk:Not sure if its worth trying to re-use them for anything else.
Doing 2 batches this year; both Shiraz from the Hunter, but both very different.
Blend of yeasts for the big batch...F15 and FX10...can't remember the maker, it's all written down at college.what yeast are you using?
Yeah, the vintage has been quite good in the Hunter, very dry and hot during harvest, well looked after vineyards can really afford to let their fruit hang FAR longer than usual.I heard the vintage for reds in the hunter is the best for years. A good year to be making hunter shiraz.
A good year in the central tablelands for vineyards that survived the mildew in spring/early summer.
Having said that, the boys at work reckon the cabernet is the best they've ever seen from the vineyard, and we could realistically let it hang for another month if this lack of rain keeps up...but we've been hit by bats instead! h34r:
April! Crickey, that's unheard of in the Hunter.I have to pick my cab sav by mid april, I hope its ripe enough by then.
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