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Hi All,

I was just wondering if anyone could instruct me in the ways of making apple juice, my OH is having the cider that we make but as I rarely drink it would be nice if I could have some aple juice, however, while I am sure I am being daft there is nothing in any of my books about apple juice. How do I stop the apple juice fermenting into cider. When I lived in germany we used to just pick the apples then send them to the village press and get bottled juice back but no such luxury here .
Many thanks

Basically the juice is put into bottles, tops put on but turned back a bit so a bit loose (to allow expanding air to get out), then simmer in water bath (big saucepan of water almost up to top of bottles) for I think 45mins, as you would for kilner jars of fruit. No need to add sugar.

we freeze it - works out just fine.

if you extract the juice with a steamer, and bottle it straight away into sterilised jars or bottles, then it shouldnt ferment. if you have a cider press i guess you would have to pasteurise the juice

freeze it in milk containers
wish i'd done more last year, will be doing more this year
cheers
marcus

Thank you all!!! I shall go forth thus prepared

Have headed into apple juice territory, just a quick question, mine seems rather dark, is that down to the type of apples? the fact that it is not commercial apple juice or do I need to add anything to it?

Many thanks

Using my steamer method, I've recently juiced red dessert apples and green dessert apples - the colour is only slightly different... we drink some juice fresh from the fridge... but I'm fermenting most of it into cider...

shame the chicken won't eat the spent apple mush though

Mine eat all the apple mush, I think I must have greedy hens

Indy, the juice is dark because it is getting oxidised, nothing you can do about it. With commercial apple juice I assume they can crush the apples and extract the juice within machines so that it never comes in contact with the air.

grahamhobbs wrote:Indy, the juice is dark because it is getting oxidised, nothing you can do about it. With commercial apple juice I assume they can crush the apples and extract the juice within machines so that it never comes in contact with the air.

Thank you very much, it tastes amazing so now you have put my mind at rest I shall enjoy all the more, the water bath you suggested has worked a treat so many thanks

Vigo do an additive to stop the oxidisation.
I have just invested in a steam jucier from them, and saw it on the site.
I am going to have a go at making juice. Have bought bottles and caps to do this, freezer is rather full. and I have lots of apples to process.
Need an excuse to stop drinking cider!

boboff wrote:Vigo do an additive to stop the oxidisation.
I have just invested in a steam jucier from them, and saw it on the site.
I am going to have a go at making juice. Have bought bottles and caps to do this, freezer is rather full. and I have lots of apples to process.
Need an excuse to stop drinking cider!

Thanks I will go and have a look at that, maybe for the next batch