Cider Pressin'

Fall is not complete here in Michigan without apple cider.  Oh how we missed it those years we lived in far away states.  During that time we went to extreme distances to fill that unique seasonal craving but most always left disappointed.  Any native Michigander will know what I'm talking about.  

Paul has harbored a fantasy of pressing his own cider for many years now so when the previous owner of our farm offered to sell us his old style wood and iron cider press, there was no refusing it.  Along with the press we have a few (somewhat neglected) apple trees, with a little more care we will have all the ingredients to make our own apple cider.   But this year our apples were mainly sourced from nearby orchards.  

Paul spent the past week visiting the local cider mills taste testing both the doughnuts and cider and soaking up as much advice offered from the kind experienced cider makers.  They were impressed by his interest and not only offered advice on the process but also gave him a great deal on several bushels of apples.  This year's blend included 40% macintosh, 40% paula reds and 20% gala (in addition to the small pile of our own).  And here's our set up:

The apples require a couple baths before they are ready to be processed.  

They are then sliced in quarters and tossed into the grinder.  We underestimated how difficult it would be to grind up the apples in the press - it was the most time consuming part of making the cider, but necessary to maximize yield.

We eventually adjusted the equipment and got into a good rhythm - but, like everything else here on the farm there is a learning curve.  And just like everything else we attempt here on the farm there are plenty of curious kids swarming around.

Oh the thrill of the first drops of cider!  Clara took a front row seat and giggled with every gush.  James caught a few drips to taste test and confirmed it was good.  He was also the biggest helper and with the Michigan football game on the radio nearby, he stood by Paul's side changing water baths, tossing in apples and dumping compost all the while cheering on scored touchdowns.

Paul worked hard and sustained one small cut and one bee sting.  This was satisfying work.

 We pressed the cider in about 4 different batches.  We worked for several hours but it was perfect activity for a perfectly crisp Saturday.  Besides Paul and I really enjoy working on projects together, it is working together on random tasks that our best talking and laughter happens.

The fresh pressed cider attracted both bees and children.

 The kids were mesmerized watching it and Paul remarked that it was among the most rewarding bits of work he has ever done.  We wondered if he'd be sore in the morning but he wasn't.

 Good to the last drop.

 We ended with about 4 gallons of cider and a small mountain of "cheese", the dry leftover pulp that was fed to our compost pile.

The cider party was brought inside because of the bees.  The cider is pretty amazing on its own but paired with a fresh cinnamon sugar donut to dunk it's even better.  The owner of the cider mill actually offered to sell Paul his doughnut maker but I'm pleased that he was able to walk away from that and simply bring home 2 bags of fresh doughnuts.

That same day Paul's parents actually treated us to a gallon from Franklin Cider Mill, the one we grew up on.  We did a blind taste test and though both were tasty, there was something extra in our own blend, I'd say it was the joy and satisfaction of doing it ourselves.