Don't let your leftover apples rot ! Try these Apple Recipes.

Recipes for Leftover apples

Autumn is nearly over, and Winter fast approaches us. If you have leftover apples from the fruitful months over summer and Autumn, then don’t let them sit there to rot. There are so many ways you can use these leftover apples in your food. 

If you find yourself with a less-than-stellar bunch of apples, or extra-soft apples that have been sitting around for a few too many days, don’t worry — it happens to the best of us. But don’t toss them away! Not even the ones with the nasty bruises.

Apples that are past their prime might not be great for biting into as an afternoon snack, but they’ve still got some life left in them. Older apples are great for cooking! As the apples break down during cooking, the remaining liquid is released and the natural sugars concentrate, transforming them into something remarkably delicious.

Check out these delicious recipes you could use to get the most of your leftover apples.

Vegan Apple & Beetroot Coleslaw

There's no side dish or salad quite as versatile as coleslaw. A tangy cabbage salad can round out an everyday dinner.

Ingredients

·         2 Beetroots, peeled

·         2 Carrots, peeled

·         Half a head of small white cabbage

·         2 apples

·         50g vegan mayonnaise

·         Seasoning

Method

1.       Begin by grating or julienning all of your vegetables, set aside

2.       Grate the apple and then place in a colander or sieve

3.       Squeeze the grated apple to try and remove as much juice as possible

4.       Place all of your fruit and veg into a large bowl

5.       Add your mayonnaise

6.       Stir well together and season as desired

7.       Enjoy!

Butternut Squash Apple Soup Recipe

Serves 4-6

Ingredients

·         1 medium yellow onion, chopped (about 1 cup)

·         1 celery rib, chopped (about 3/4 cup)

·         1 carrot, chopped (about 3/4 cup)

·         2 Tbsp butter

·         1 butternut squash, peeled and chopped (6 to 8 cups), seeds discarded

·         1 tart green apple, peeled, cored, chopped (squash and apple ratio should be 3:1)

·         3 cups chicken stock or broth (use vegetable broth if cooking vegetarian)

·         1 cup water

·         Pinches of nutmeg, cinnamon, cayenne, salt and pepper

Method

1. Sauté onion, carrot, celery in butter: Heat a large thick-bottomed pot on medium-high heat. Melt the butter in the pot and let it foam up and recede. Add the onion, carrot, and celery and sauté for 5 minutes. Lower the heat if the vegetables begin to brown.

2. Add squash, apple, broth, water, then simmer: Add the butternut squash, apple, broth and water. Bring to boil. Reduce to a simmer, cover, and simmer for 30 minutes or so, until the squash and carrots have softened.

3. Purée the soup: Use an immersion blender to purée the soup, or work in batches and purée the soup in a standing blender.

4. Season with nutmeg, cinnamon, cayenne, salt, pepper: Add pinches of nutmeg, cinnamon, and cayenne. Add salt and pepper to taste.

5. Garnish with chopped fresh parsley or chives.

Green Power Boost Smoothie

Ingredients

·       2 large avocados, stone removed, and skin discarded

·       180g fresh baby spinach leaves

·       1 green apple

·        1 kiwi

·       500ml water

·       1 tsp agave nectar

·        Handful fresh basil, plus more for garnishing

Method

      1. Place all the ingredients in a high-powered blender and blend until smooth.

2

      2. Pour into Kilner mugs and decorate with extra basil.

3    3. Enjoy!

For even more delicious apple recipes, follow the link below to see our previous recipes 

https://www.vigopresses.co.uk/AdditionalDepartments/Useful-Information/Recipes/Apple-based

The success of Kernowek Bevvies

The story of Kernowek Bevvies 

David Vanstone, founder of Kernowek Bevvies, shared with us his wonderful story of how a passion for cider drinking and production turned into an exciting business venture.

From a very young age, David Vanstone found himself extremely interested in cider production, back in the 80's his dad made and sold cider. David looks back fondly on turning the large wheel on the old fashioned apple crusher, then putting pulp between layers of straw, making up the rack then drinking the juice straight from the press. 

He expressed comically that as he grew up, he realised his passion was not only for drinking cider but for producing it also. Back in late 2016, David bought his first Vigo Presses manual apple crusher, to use with his hand made press. He soon realised he could press a lot of apple juice and wanted to take things a step further. Over time he has purchased several 100 litre fermentation containers along with some smaller tanks, in his first year of business he produced an amazing 1500 litres. 

Whilst holding down a full-time job, David managed to grow his cider business to new levels. He now finds himself opening a Cornish micro brewery. All apples are locally sourced or wind falls straight from the tree, which gives the produce a lovely regional feel. This year at the Royal Cornwall Show his cider was awarded a fantastic 2nd place in the class 1 dry farm house cider category, and 1st place in the best cider exhibited by a hobbyist which was an award sponsored by us! This prize money helped David produce new labels for his products with his eye-catching logo on them.

But the dream didn't stop here, David has plans in the pipeline to sell his cider and apple juice from a small shop in the middle of his brewery in his home village of Kilkhampton. With the support from his father, along with local businesses such as The Barrel in Bude and Bude Garden Centre who stock his fabulous products, David's dream is coming true and we can't wait to hear what happens next. 

If you are inspired by this story and are considering something similar yourself, visit Vigo Presses  or call 01404 890093 for helpful advice and guidance.

It's Pruning Time!

It's time to prune!

       

Winter and Spring are the time to prune the apple trees in your orchard or garden. Proper care of your trees in their dormant season is an important part of maintaining tree health and potentially producing good-sized fruit. Opening up a tree to air and light will greatly reduce the incidence of disease and the crop of fruit is more likely to ripen. There’s an old Somerset Levels saying that good pruning should allow “a man to throw his cap from one side of the tree to the other without hitting a branch” or a pigeon fly through the tree without crashing!

Think shape!
By considering the size and shape of a tree and pruning sensitively, you can make it more stable in windy weather as well as allowing easier access to the fruit at harvesting time. Young trees can be helped to develop a strong framework and desirable shape; whilst an old tree can be rejuvenated - this is best achieved over 2 to 3 years rather than in one season. We have pruned this year using the Wolf Pruning Saw with Telescopic Handle aided by a Tripod Ladder.

Think fruit buds!
Take a careful look at your tree and you will notice that some buds are fat round and stick out from the branch – these are the fruit buds whereas leaf buds are smaller and flatter. It is important to carefully thin out branches to ensure that the tree is not overloaded with fruit buds.

Remove damage & disease
Dead, dying and diseased branches should be removed and then burned; this reduces the spread of fungal disease. Take out any branches that are damaged, crossed or badly placed, for example, in the centre of the tree to prevent abrasive damage to the bark of the tree and encourage the development of stronger, better positioned branches.

Take your time
It is important to take your time over pruning - it is more of an art than a haircut! Even old trees that have been badly neglected can be made productive again by progressive pruning over several years.

Be stable on uneven ground!
Standard trees can prove hard to access and orchards on uneven ground pose big problems. However, our well-tried and recommended lightweight Tripod Ladders give stable access to the top of large trees – they have adjustable legs that can balance on very uneven or sloping ground so that pruning is not just made more easy but, more importantly, much safer. Use the 40 litre Flexi Tub for collecting prunings.

Pruning guides
The Natural England website has invaluable downloads on all aspects of orchard management including, An Introduction to Pruning, Formative Pruning of Young Trees and Maintenance Pruning.

Pruning courses
The RHS run several pruning courses and a juice and cidermaking course at Pershore College and other venues throughout the year. Pershore College has great experience of orchard maintenance and indeed makes its own juice.

Orchard Groundcare in Somerset run Pruning & Planting Workshops in January and February.
Orchards Live, the North Devon organisation that since 1991 has been reversing the decline of orchards in the area, runs many courses throughout the year including pruning, grafting, planning, planting and cider & juice making.

Many other community groups will be organising similar courses in different regions of the country. Check Orchard Network for information about courses and activities close to you.http://www.vigopresses.co.uk/AdditionalDepartments/Useful-Information/More-fruit-related-guides/Its-time-to-prune

Preservation of Pear Juice and the uses of Malic/Citric acid

Preservation of Pear Juice & the uses of Malic/Citric Acid

 

We have had many enquiries about the preservation of Pear juice, which when pressed has a low acidity level and therefore can readily spoil.  So, we sought the advice of a microbiologist who formerly worked at the Long Ashton Apple Research Station.

Instructions for adding Malic/Citric Acid to Pear Juice

 

1. Press the Pears
2. Test the pH level (we sell pH meters/pH indicator strips, and the necessary buffer solutions) – the ideal reading should be less than or equal to 3.6
3. Test the acidity level (g/L) using the Aciquick test – the ideal reading should be 4g/L or just over
4. If the pH level isn’t low enough and you find that you have low acid, calculate how much acid (citric & malic) you need to add to your batch of juice to increase the acid level to 4g/L. For example, you have presses 100 litres of juice and the pH level isn’t low enough and the acid level is a low 1g/L. Subtract the actual acid level from the ideal acid level to calculate the amount of acid (malic & citric) you need to add per litre of juice: 4-1=3g/L of acid to add. Multiply the amount of juice that you pressed (litres) by the g/L of acid you need to add: 100x3=300g of acid (50/50 mix of malic and citric = 150g of malic and 150g citric). It is important to mix the malic and citric acid together in a little warm water until it dissolves, then add to the juice and stir thoroughly.
5. Now test the pH level again to check that it is the ideal level*. If the pH still isn’t low enough, repeat step 4 by adding more malic and citric acid.
6. This can then be pasteurised at the same temperature and time as is recommended for apple juice; i.e. 75° C for 20 minutes.

 

(*) It is interesting to note that there is no direct relationship between the pH and the acidity of juice, therefore, the above instructions must be conducted with a certain amount of trial and error.

 

Citric Acid can also be used in the making of Elderflower Cordial and to raise the acidity level of other low acid fruits e.g. in Strawberry Juice & Jam making, with Bilberries/Blueberries etc

How to know if your Cider has gone Bad

How to know if your Cider has gone Bad

Occasionally when making cider from home, things can go wrong and the finished product can end up bad. It’s inevitable that there will be occasions when things don’t go to plan, so we’ve put together the signs you should look out for.

Slimy Pulp

You’re unlikely to experience slimy pulp if you use genuine cider apples and don’t keep them stored too long. If you use dessert apples, there is a tendency for pectin to leach out the cells of the apples and be partially broken down by the natural fruit enzymes. This results in a layer of slimy pulp which will clog up press cloths and make it extremely difficult for the juice to soak through. Using a mixture of different apples will help to offset the poorer characteristics of the dessert fruit.

Fermentation & Storage Issues

It’s unlikely for problems to arise in a good and active fermentation. For those that prefer a slow fermentation or early storage, there are three problems that could arise.

Film yeasts contaminate slow and unsulphured fermentation, as well as cider that has been stored in a way so that air cannot get in. The organisms present here are on the fruit, and they thrive in aerobic conditions. This means they can appear on top of the liquid and will begin to break down the alcohol. You should notice its presence, but you’ll be able to detect it by a strong smell of ethyl and amyl acetates. These compounds are important attributes to the flavour of cider, however, when it becomes noticeable, you have a problem.

The yeast itself will form a powdery film on the surface of the cider which will slowly break up into small, white bits and drop to the bottom. Equipment, where infection has occurred should be sterilised before reusing.

Cider Sickness

Cider sickness is a disorder that is caused by a bacterium known as Zymomonas. This bacteria ferments sugars in the same way as yeasts, but it also produces many acetaldehydes which can be detected by its smell- similar to lemon and banana skins. Acetaldehyde also combines with the tannin present in cider and gives off a milky haze, turning the cider thin and bland. This problem only affects sweeter ciders or those with residual sugar. The recommended treatment for cider treatment is to raise acidity to 0.5% and to add an active fermenting yeast.

Again, all equipment that has been affected by cider sickness should be fully sterilised before reusing.

Haziness

A cider can be unaffected by haze in small amounts. Microbial hazes are often caused by spoilage yeasts or heavy infestations of bacteria, including a slow-growing yeast that forms clumps in unsweetened cider at the bottom of its bottles. Though it doesn’t affect the flavour much, microbial problems should be avoided. The only reliable to tell if a hazy cider is microbial in origin is via a microscope. As this is impractical for the domestic cidermaker, it’s best to go with your instincts and to be safe.

The best way to ensure your cider doesn’t spoil is to use products that are designed especially for the practice. Here at Vigo Presses, we have a range of kits available that can help you create your ideal cider. For more information, you can get in touch with the team by calling us on 01404 890093 or via our contact page.

Do it yourself Cider Making

Do It Yourself- Cider Making

 

If you’re interested in creating your own delicious cider but don’t want to pay out for all the apparatus, there are ways to do so with minimal equipment, and the results are just as delicious! We’ve put together a quick and easy guide to help you make DIY cider- no expensive press needed.

Here’s what you’ll need:

-          Fruit (for this purpose, we’ll use apples for a traditional cider flavour)

-          Juicer (This one is inexpensive and works well!)

-          Sieves/Muslin Cloth

-          Funnels

-          Tubing

-          Demijohn & airlock

-          Campden Tablets (or similar)

-          Yeast

-          Bottles

-          Hydrometer (Cheap and effective- buy here!)

Step 1 – Prepare the Fruit

Chop down the apples to a size that is appropriate for your juicer, remembering to disregard any bad or bruised flesh. Pass through your juicer and use a fine sieve to remove any lumps, letting the juice drip through into a jug. It will separate (sediment at the bottom, juice in the middle and foam on top), so pour it through a muslin cloth into another jug or bowl to get the juice.

Step 2 – Begin Fermenting

Pour your juice into a demijohn that has been thoroughly cleaned with a campden tablet or similar to ensure it is free of germs and contaminants. Crush another campden tablet into the juice to kill natural yeast and add your own yeast after a day of fermenting.

To add the yeast, remove some juice and warm it in a microwave. Pour in yeast and stir, following the directions and then return it to the demijohn. Using your hydrometer, test the gravity of the juice. You’re going to want the hydrometer to read around 1.055.

Attach the airlock to the demijohn and leave it to brew. It will begin to brew within a day, and the juice will form a type of foam. Any air bubbles will escape through the airlock so don’t worry about those.

Step 3 – Fermenting Ends

If you weren’t already aware, creating DIY cider is a lengthy process! After around two weeks of fermenting, the bubbling will stop, though this varies depending on both yeast and temperature. At this point, the yeast will have used up all sugar available to turn it to alcohol. Add another crushed campden tablet to kill any yeast- you should notice the mixture beginning to clear.

Step 4 – Bottling

Your cider is now ready to be bottled. Before putting the cider into bottles, clean them with a campden tablet as you did with the demijohn in step 2. Using syphon tubing is a good approach for transferring cider from the demijohn into bottles.

Once bottles are full, you have a chance to taste the cider and see if it is just right or too dry. Adding artificial sugar to the bottles can help to improve sweetness. Don’t worry- it will not be affected by the remaining yeast as it is artificial.

Cider should be kept in the fridge and is best served chilled and should be consumed within two weeks, though it can be frozen and last up to a year.

Here at Vigo Presses, we have all the necessary equipment to create the perfect cider, apple juice, cordials and more. If you would like more information on cider making or some help picking the right equipment for you, get in touch with a member of the team by visiting our contact page or give us a call on 01404 890093.

What is a Hydrometer used for and do I need one?

What is a Hydrometer used for and do I need one?

A hydrometer is a simple device that largely resembles a thermometer. It is used to measure the specific gravity of liquids, most often beer or wine, and therefore shows you the degree to which the yeast is turning sugar into alcohol. Hydrometers are usually made of glass and consist of a cylindrical stem and bulb weighted with mercury or lead to ensure it floats upright.

At the fermentation stage, the hydrometer becomes particularly important. It’s the device that will give you an insight into how well the fermentation process is coming along, and whether your beer or wine is ready. A hydrometer can also alert you of any potential issues that arise, allowing you to make any adjustments if need be. It could be the difference between a spoilt and delicious brew.

Using a hydrometer is an easy, four-step process.

1. Take a sample and insert the hydrometer

Once the liquid has cooled and prior to pitching yeast, you’ll need to take your first measurement. The reading you get is referred to as the OG, or original gravity.

To obtain the OG, retrieve a sample of the liquid and transfer it to a testing jar or cylinder. The testing container needs to have enough of the liquid in it to support the hydrometer. Place the hydrometer in the liquid and allow it to settle. Wait until all air has escaped the liquid or gravitated upward. It is recommended to centre your hydrometer and position it vertically to get an accurate reading.

2. Obtain OG Reading

The increments of your hydrometer are there to show you specific gravity points. The gravity reading depends on where the liquid reaches; this is where it should occur. Record the number that is being crossed by the liquid.

3. Calculate with Temperature

Hydrometer readings are stated assuming a standard temperature of 15 degrees Celsius. Knowing the temperature of your liquid is crucial for an accurate reading. There are many online tutorials, tables and graphs to help you calculate the gravity reading, like this one here.

4. Repeat process

Once the fermentation process is complete, take another gravity reading. This will be the final gravity reading, which is also known as FG. Don’t test your brew too often as you are exposing your beer or wine to harmful bacteria and air, which can lead to a spoilt batch.

We have some inexpensive hydrometers for sale over on our website that are perfect for use with beer, wine and cider, helping you to create the perfect batch. If you would like some help with your hydrometer or are looking to find more information, don’t hesitate to get in touch with a member of the Vigo Presses team by visiting our contact page or calling us on 01404 890 093.