North American Fruit Explorers mailing list at ibiblio

["Thomas Olenio" <tolenio@sentex.net>]

Hi,

Freeze it.

We save two liter pop bottles (rinsing them out) and fill them with cider
and place them in our freezer chest immediately.

The sugars start breaking down when not frozen.

Cider right off the press is much better than the same cider an hour later.

Best cider I ever had was sitting on the tailgate of the truck after we had
loaded the pails of cider from the pressing mill.  Having some later that
night it was still good, but it was not fantastic as it was right after
pressing.

Some cider mills will put your cider into 1 liter plastic bags that can also
be put into the freezer.  In Ontario we buy milk in plastic bags too.  The
one liter bags look like this, and are slipped into a pitcher and the top
corner cut off; http://eightface.com/photo/2005.01.milkbag.jpg cider mills
in Ontario will package your fresh cider into these same style bags.

Time is your enemy.

Later,
Tom

-----Original Message-----
From: nafex-bounces@lists.ibiblio.org
[mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Jim Fruth
Sent: Saturday, August 11, 2007 8:41 AM
To: NAFEX
Subject: [NAFEX] Apple Cider question

    For all of you folks who make apple cider, what do you do to keep it 
from fermenting.  Heating it for pasteurization changes the flavor.  What 
can I do to keep the fresh squeezed flavor?

Jim Fruth
Brambleberry Farm
Pequot Lakes, MN  56472
For jams, jellies & syrups:
www.bberryfarm.com
(877)265-6856 [Store]
(218)831-7018 [My Cell] 

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