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

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