We have apples!
It seems that fall is on the way! Where did the summer go? It’s always an exciting occasion when we start pressing our first apples of the season. It means that we can start filling up the tanks with fresh juice to begin the fermentation process again.
British Columbia has been blessed (if you’re not a firefighter or a hay farmer) with a hot dry summer. In the cidermaking world that means early fruit for pressing. We use only the finest BC cider apples to craft our ciders and virtually every cider we make has some juice from apples that were grown right here on the farm! We’re ecstatic that an early harvest will help us get the jump on pressing juice for fermentation.
Here we have some early season apples being ground up and pressed using our small rack and cloth press. It’s a fairly simple process; grind them up, place in cloth and squish them with the press until all the juice comes out. We will then store the juice until it’s ready to be blended before entering our stainless fermentation tanks.
In addition to all the summer orchard work, pressing apples is the main focus this week. We’re just squishing apples into juice the old fashion way and preparing for a long winter of fermentation!
That’s all from the farm for now.