APPLE CIDER 9 



Although formerly the less efficient hoop or barrel type of press was used in 

 the hand mills, now the rack and cloth press is standard equipment for prac- 

 tically all the mills. 



Method of Manipulation 



Increased yields of cider may be obtained by proper care in grating the fruit, 

 building the cheese and applying the pressure. The grater type of pulper is 

 better than the crusher for grinding the fruit. Grinders as supplied by the 

 manufacturers are usually efficient. 



The layers of the cheese should be of uniform thickness equal to the depth 

 of cheese frame. The pulp must be packed into all corners and should be of 

 the same density throughout to insure uniform pressure. The pressure should 

 be applied slowly and should be maintained for at least 10 minutes at the 

 maximum pressure. 



A deeper-colored cider and a higher yield can also be obtained if the ground 

 apple pulp is allowed to stand for several hours before it is pressed. 



Other Factors to be Considered in Pressing 



1. Washing. It is recommended that the apples be dipped for 5 minutes in 

 a diluted acid wash followed by thorough rinsing in running water to remove 

 the bulk of any spray residue and to decrease the amount of dirt and number of 

 spoilage organisms on the fruit. Even washing the apples in water, while not 

 as good as the acid wash, greatly improves the keeping qualities of the cider. 



2. Iron is dissolved by prolonged contact with either the ground pulp or the 

 cider, and under certain conditions is apt to cause blackening of the cider. 

 Hence, all contact with iron should be reduced to a minimum. 



3. Care of the cloths. Satisfactory press cloths may be obtained from a 

 cider mill supply house. They should be thoroughly washed, boiled, and rinsed 

 before using and, if possible, after each day's pressing. When used dry the 

 cloths are apt to impart an undesirable flavor to the cider, so that it is advisable 

 to soak the cloths overnight in clean cold water before a pressing is to be made 

 with them. 



4. Containers for the cider should be absolutely clean and free from any 

 odors. 



5. Unless cider is to be clarified with Pectinol (discussed later), it should be 

 chilled as soon after pressing as possible. A temperature of 32° F. or below is 

 the best storage temperature, but cider has been held for as long as a month at 

 40° F. without appreciable fermentation. 



Action of Apple Juice and Cider on Metals 



The acids in cider have a corrosive action on certain metals. The extent of 

 this action on some of the more common metals, is given in the following list 

 prepared by Charley (9) : 



Iron — Strong action with formation of green and brown tannates. 



Tin — Slight action. 



Copper — Badly attacked. 



Aluminium — Slight action. 



Zinc — Badly attacked. 



Lead — Badly attacked. 



Stainless steels — No action. 



