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If you have a self-catering garden, a meadow orchard or just a large apple tree, you can easily make your own apple juice. We recommend cold juicing, the so-called "pressing", as all the vital substances and vitamins contained in the juice are retained. In addition, you can use the pressing large quantities of apples time-saving process and the juice yield is considerable: 1.5 kilograms of apples yield ideally one liter of apple juice. But the most important argument is that cold-pressed apple juice tastes best!
For home-made apple juice, for example, succulent early varieties such as the white raspberry, a very old apple variety that can already be harvested at the end of July / beginning of August are suitable. Variety and ripeness determine the sweetness of the juice. If you want the apple juice a bit more acidic, you should harvest directly, as soon as the apples are ripe. Falling down should not be too long on the meadow, because after only one week's laytime you only get about 60 percent juice out of the apples. If you want to protect your back while collecting, you can use tools such as a roll collector.
After collecting the apples are read and washed. Brown spots of pressure do not need to be removed extra, but the apples should be checked for fouling and worms, which are then cut out generously with a knife.
Crush apples thoroughly
To make apple juice yourself, some technique is needed: A special fruit mill is recommended, with which the fruits are crushed first. If you do not have one at hand, you can easily improvise, because actually everything is suitable, which could crush the apples - even a clean garden shredder or a meat grinder can be quickly converted into a fruit mill. In addition, you need a mechanical fruit press to extract the last bit of liquid from the apples. Steaming is also a way to make apple juice yourself, but this process loses a lot of flavor.
The prepared apples are first broken up like a nut. The "cracked" apples now come with shell and all the trimmings in the fruit mill, which crushes the apples quasi to apple puree, called mash. The mash is caught in a bowl designed with a press bag or alternatively with a cotton cloth. The sack or cotton cloth is then added together with the mash to the fruit press.
Now it's time to get down to business: Depending on the model, the apples are either compressed mechanically or electrically. The apple juice is collected in the collecting collar and then flows through a side outlet directly into a bucket. In mechanical models, the pressing process is very quiet and slow and should also be temporarily interrupted so that the juice can sit in the press again. When you have finished pressing, the press bag is shaken and allowed to rest for about half an hour. Thereafter, the already crushed mash is squeezed out again. In this way, you ensure that even the last tasty drop is used. Of course, the fresh apple juice may also be tasted immediately after pressing - but be careful: it stimulates proper digestion!
Of course, the first glass of freshly squeezed apple juice is for those who serve the press
To keep the homemade apple juice for a long time, you can either ferment it to cider or pasteurize it. To win cider, all you have to do is fill the must in special-purpose fermentation bottles and wait for the natural fermentation process. In order to preserve the apple juice and avoid the fermentation, the obtained must is pasteurized: it is heated to 80 degrees after bottling in order to kill the microorganisms contained in it. If the juice is heated to more than 80 degrees or even boiled, important vitamins are lost.
Pasteurize apple juice
To pasteurize, pour the juice into previously sterilized bottles. The bottles should be filled with juice to the beginning of the bottle neck. Put the bottles in a saucepan filled with water and heat the water to 80 degrees. Once the juice starts to foam out of the bottle, the cap can be put on it. When the foam settles in the bottle, a vacuum is created which closes the bottle tightly. Finally, the bottles are brewed again to remove any external juice residues, and provided with the current date. Stored dark and cool, the homemade apple juice is stable for years.