It’s that time of year when the apples are harvested and we all wonder just how much apple crumble we can eat!
Well this year there’s another option, and it will raise funds for Kaber Village Hall!
Earlier in the year we made a cider press from a 20-tonne hydraulic press and some spare timber donated by Andrew and Sarah at Stowgill. And we have made about 60-70pints of apple juice and cider for the folk at the top of the hill.
So, before it’s too late we decided to run a Community Apple Pressing Day on Sunday October 29th from 1:00pm.
Because the press is heavy, and there is some clearing up to be done afterwards, rather than make a mess of the newly cleaned Hall floor we are not running this at the Hall, but at Lou & Malcolm Duckett’s (Egil’s Hut in Heggerscale).
How it works
You bring your apples (or pears) and a bucket, we squash the apples, add a preservative tablet, and you take home the juice to drink or ferment into Cider (in your buckets, tubs, bottles etc..
You pay £1:50 a litre for the juice we provide (for Village Hall funds) (and probably consume the Tea/Coffee & Cider Louise and Julie have promised to make!).
Getting ready!
You need some apples, they don’t need to be perfect, an odd bruise, nibble or spot is not a problem. (So fallers are OK). They can be eaters, cooking or even bullet-like, experience shows even the worst produce great tasting juice!
BUT to get the best return you need to freeze them for 48hrs, and thaw them before you bring them. If you do this you can expect 20lbs of apples to make about a gallon of juice. IF you DON’T freeze them, you will only get about a quarter of this amount.
If you want to keep the juice for more than a day or so you either need to freeze if (plastic milk bottles are good) or turn it into Cider. (we can provide advice on how to do that, and unless hundreds turn up, you can try some of ours!!!).
Just ask Malcolm or Louise if you need to know more!
Kaber Village Hall 