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Old 17 September 2013, 16:33   #31
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That's serious sh1t Hank. Pictures of this homemade press pls!

I started with a press that I made, it worked fine but I needed to upscale a bit.
My French mate pools his apples with a couple of others & they have a contractor that comes round with a big chopper (ooer) & hydraulic press. They chop/press/bottle between 2-3000L between them in a week. Very nice it is too
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Old 18 September 2013, 12:25   #32
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Hi Gang,
We built this machine in 1978 and have been using it ever since.
We found the plans in the Canadian magazine Harrow Smith.
But instead of following the plans and using wood for the container we went with stainless steel.
The grinder is made from apple wood turned on a lathe and a lot of stainless steel screws. 1hp. electric motor for power. The hopper for the grinder holds a 20L bucket of washed and cut apples (if they are too big).
The machine takes about 8 to 10 buckets of apples per pressing
Each pressing takes about 15 minutes with from 5 to 16 gallons of juice depending on the apples.

Around here in the mid coast of British Columbia the juiciest apple and best for cider is the Gravelstein. Most of the apples we get we don't have a clue what variety they are, mostly very old stock planted in early 1900's.

Yesterday we picked and pressed 60 imp. gallons with lots more to gather.

I like to leave a full bucket with a tight lid on the porch and let it get sparkly
fine stuff
cheers
hank
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Old 18 September 2013, 19:22   #33
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Wow! That's some contraption Hank - looks the business. I'm fond of the fizz too, I "condition" my cider in old champagne bottles. It's supposed to keep well in those as well. I haven't managed to test that theory yet...

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Old 18 September 2013, 21:46   #34
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Funny that is what we call the machine the "Immaculate Contraption"
and did another 50 imp. gallons today
this is what else we are into
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Old 19 September 2013, 02:48   #35
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Hank, that is superb; made my morning seeing those pics. I can smell the smoked fish and taste the cider from those wonderful images....even moved me to play a live version of Lynryd Skynrd's 'Freebird' here at Barrowboy Towers this morning. I know they're from the deep south, miles from BC, but it seemed somehow appropriate!

The missus was very proud of the blackberry jam she made at the weekend from fruit collected from an overgrown bush on our property. I've shown her your pics and suggested we need to 'raise our game' next year.
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Old 19 September 2013, 03:00   #36
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[QUOTE=willk; I'm not feckin' a baking tart!

[/QUOTE]

I'll have a go.
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Old 19 September 2013, 04:37   #37
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Wow! That's some contraption Hank - looks the business. I'm fond of the fizz too, I "condition" my cider in old champagne bottles. It's supposed to keep well in those as well. I haven't managed to test that theory yet...

The French use old Champers bottles, you can get an oversize crown stopper that fits perfick.

Hank, that is superb It puts my measly efforts to shame doing one side of salmon at a time. Is it all for your own consumption or do you sell it?
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Old 19 September 2013, 05:42   #38
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Quote:
Originally Posted by Pikey Dave View Post

The French use old Champers bottles, you can get an oversize crown stopper that fits perfick.

Hank, that is superb It puts my measly efforts to shame doing one side of salmon at a time. Is it all for your own consumption or do you sell it?
Hank, now that is some smoke house Mate
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Old 19 September 2013, 06:46   #39
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Funny that is what we call the machine the "Immaculate Contraption"
and did another 50 imp. gallons today
this is what else we are into
Perhaps I should have mentioned, I only make what you guys in North America may refer to as "hard cider"*, so fermented and bottled at somewhere around 6-8%ABV. The apple juice is astonishingly tasty, but it would be a crying shame to drink it for the vitamins and healthy bits

* Actually, I make well-hard cider!
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Old 19 September 2013, 10:23   #40
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With a Big family the apple wood smoked Coho will not go to waste.
Willk your cider sounds real healthy- high octane
cheers
hank
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