The preparation of apple juice is a traditional family task in our places. Apple juice is prepared when there is a good harvest and there are many apples.
We didnβt do this last year because there were few apples, we only picked a few crates. There were enough of them to eat over the winter and for some apple pie but not for anything more.
That is why this year's harvest was quite good, we picked over 600 kilograms of apples from six apple trees from the garden. Apples are a type of Bobovec, this is a very old variety, very suitable for processing into juice, it has been known since the 18th century.
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They look medium in size and don't look as nice as the shiny ones in the shops :)
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Before preparing the juice, they must be sorted and washed, partially rotten and wormy are not used for this.
All other things we need must be washed with water and disinfected with alcohol, a minimum of hygiene must be ensured.
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We prepare apple juice in the garage of my grandmother's house, apples were stacked in crates and bags.
From what I can remember, we have always prepared apple juice in this way, all the equipment we have is more or less the same and over forty years old.
Well, we bought some new barrels.
The apples need to be ground first and we did this with an electric grinder that grinds the apples into a pulp.
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Apple pulp oxidizes very quickly ...
Then we fill the fruit press with apple pulp and start to squeeze the juice.
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This press was bought by my late father, it was made in Yugoslavia, in a country that no longer exists, the inscription is the year 75 (means 1975), so it is at least 45 years old ...
It all looks like this now:
Through the press, (we call it "preΕ‘a"), apple pulp is squeezed and unpurified apple juice flows out of it.
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This juice is already drinkable, if there were a lot of sunny days it is very sweet, if not is less. If we want to keep it, we have to pasteurize it - boil it up to 90 degrees Celsius, but if we don't boil it, it starts to ferment in a few days and turns into vinegar.
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At the end of the day, we squeezed 120 liters of juice. We pasteurized it 40 liters, from 30 liters I will try (for the first time) to make cyder, the rest will go into apple vinegar.
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