Wow! What a day! It was chaotic and busy, but thanks to all the families who showed up to help out, we processed over 40 gallons of cider. Everyone had gathered apples from around Schoharie County. We tasted and blended and tasted and blended, creating the perfect Schoharie County Wild Apple Cider, with ample volume for everyone to take home a wiinter’s supply….And lots of great memories from the day. Thank you one and all!
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How do you keep it from turning all winter?
It can be canned (but then it isn’t raw anymore…but still tasty), frozen, made into hard cider, or raw cider vinegar.
How did you get the juice? A press or juicer?
We use a regular old fashioned hand-crank cider press.
ps: I think the brand is Happy Valley? Works great.
Thank you! I have some friends who processed hundreds of pounds apples with many, many hours of hard work and I am thinking a press might be the way to go in the future.
Just curious – what were your friends using? It didn’t hurt that we had 8 adults working in the morning and then 5 adults working in the afternoon, pushing things through. It took us 6 hours actual labor time (we took an hour off for a cider luncheon…).