Establishing a cider-making tradition

There is no cider-making tradition in South Africa. This may seem surprising, particularly as South Africa is ranked number 16 in terms of annual apple production.

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I don’t find it surprising, as the traditional cider-making method of pulp-and-press, requires big, unwieldy, and expensive kit. And on a small scale (tens of gallons), juice yields are low at 40% to 60%. Not so with my juice-and-strain method, which is quick, clean, low-cost, and efficient. I obtain a 65% juice yield in a process that can easily be carried out in a domestic kitchen.

More UK apple farmers are producing fewer types of apples due to the restrictions imposed by the EU and large-scale food production systems. At the same time, apples from heirloom varieties are being sourced for boutique cider production. One particular aspect of the juice-and-strain method is that it opens the door to any fit adult to make clear apple juice, which freezes well, or crystal clear cider.

The method can be viewed at http://youtu.be/Qvc0cCh5r0c.

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