Pulping apples- tips and techniques

5 Nov

Pulping apples- tips and techniques

Pulping is the easiest and the hardest part of cidermaking. Easiest if you have the right equipment and hardest if you have nothing.

Firstly, don’t be tempted to use a kitchen juicer. They are simply not up to the task of juicing large quantities of apples and you will burn out your motor long before your first gallon demijohn is full.

No, you will need to pulp apples before pressing them. So how can that be done?

Well the best possible tool for the job is a scratter, but these contraptions are not cheap. They crush the apples between metal studded rollers and pull the apples to pieces brilliantly. As around if anyone in you area has one. Since they are very robust and only get used on a few days in the year, many owners are happy to allow fellow cider enthusiasts to borrow them.

If a scratter cannot be found (or built; there are plans on the web) then a pulping attachment for a drill is a good idea.

This is basically a blade that rotates in a bucket of apples. The puplpmaster is the best seller and is a cheap effective way of turning your apples into pulp.

The third and messiest option is to pound your apples with a large pestle and mortar. You won’t find one big enough in the shops, so this will require a bit of work. However, many a woodcarver has been asked to produce a 5 foot pestle and large bucket sized mortar from a felled tree and has been delighted to do so. Since it is basic wood turning (although at an uncommon scale) you will be surprised at how cheap this can be. A finished giant pounder also looks amazingly cool and will be a talking point when your friends come round to sample your cider.