pulp master?

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pulp master?
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James

Joined: 11 Jan 2006
Posts: 2866
Location: York

Posted: Thu Aug 28, 08 10:45 am Post subject: pulp master?
Does anyone have any experience with the Pulp Master hard fruit pulper? Any good?

mochyn

Joined: 21 Dec 2004
Posts: 24585
Location: mid-Wales

Posted: Thu Aug 28, 08 10:50 am Post subject:
No, but it sounds like a good idea. The old chap uses a fence post in a belfast sink.

James

Joined: 11 Jan 2006
Posts: 2866
Location: York

Posted: Thu Aug 28, 08 10:56 am Post subject:

yeh...I'm fed up of improvising. It normally results in things taking many times longer than they should, not getting an efficient extract and squashing my thumbs. Everything also seems to get covered in a thick layer of pulped apple, whch then takes ages to clean up.

Last year, I whizzed apples in the food proccessor. This worked well but I could only do about a dozen or so apples at a time- it tookmany hours to fill a 5 gallon bucket with pulp! I was doing this once a week for many weeks..I think I've damamaged my food proccessor as result

mochyn

Joined: 21 Dec 2004
Posts: 24585
Location: mid-Wales

Posted: Thu Aug 28, 08 11:03 am Post subject:

James wrote:

Tell me.

Remember our last house in Shrewsbury? That verandah at the back was decorated in apple.

Bits of apple.

Everywhere.

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Thu Aug 28, 08 12:04 pm Post subject:
Gosh, you can still get those? Haven't seen one in donkeys years Fun. Handy for, say, making cider without a cider press, but less useful for homebrew wine than you might assume; I get better extraction of juice and flavour using pectinase. But at the end of the day, no bad comes of a giant attatchment for an electric drill designed specifically to mince and shred.

James

Joined: 11 Jan 2006
Posts: 2866
Location: York

Posted: Thu Aug 28, 08 12:08 pm Post subject:
I dont quite understand, Cab.... My impression is that it's to be used prior to pressing, not instead of pressing. Also a little confused how I could extract large amounts of apple juice using pectolase and buckets of windfalls...

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Thu Aug 28, 08 12:15 pm Post subject:

James wrote:

I dont quite understand, Cab....

My impression is that it's to be used prior to pressing, not instead of pressing.

Also a little confused how I could extract large amounts of apple juice using pectolase and buckets of windfalls...

I've never had a cider press, but I've used one of these, muslin, and good old fashioned patience to make passable cider and perry. Simply put, get a big colander, line it with muslin, mash the apples to smithereens with this kit, pour thrhough the muslin, stopping every time its full to squeeze it out. When you've got several balls of dry-ish juice, strain them through your now quite manky muslin like you're making a jelly.

Regarding pectolase and buckets of windfalls; fill the bucket with the apples, quartered and in nylon straining bags, boil a kettle and pour it on to the apples till the bucket is nearly full. Add, say, four ounces of sugar per gallon of water. Cover well. Let it cool, add pectolase and a cider yeast. Stir it, tentatively because it'll be quite mental after a while, every day for about a fortnight.

Now after this time you'll have something that looks like it'll make you blind or, at very least, insane. I then used to take it and rack it into demijons, let it ferment out till its just a wee bit fizzy and just starting to settle, and then bottle in plastic pop bottles. This should, ideally, be about five days before the party you're going to with other 14 year olds

Edit: For apple wine, use 3 to 6lb of apples, quartered, in a nylon straining bag, about two thirds of a gallon of water boiled with 1/2 tsp of citric acid, 1 tsp of yeast nutrient, 1 cup of strong black tea, and two and a half pounds of sugar... Add spices too if you like, or use honey instead of sugar. Pectolase is added when its cool, very effectively mashes the apples for you.

SmattyB

Joined: 26 Oct 2006
Posts: 127
Location: Just landed in Aarhus, Denmark.

Posted: Thu Aug 28, 08 12:18 pm Post subject:

Hi James,

I bought one last year to deal with a good few Kg of apples. It is very effective and pretty quick. As mentioned in the add, it can be deadly if not used with care, basically a sharp stainless blade 250mm long going at eleventy six rpm

I will be using it (carefully) again this year. Worth Having a look for some other suppliers, I think the one in the link is a bit expensive.

Good luck.

M

James

Joined: 11 Jan 2006
Posts: 2866
Location: York

Posted: Thu Aug 28, 08 12:22 pm Post subject:

thanks SmattyB. True, the link is expensive. I'm not thinking of buying from these guys, but its a useful link to show the product.

Cab- I've got a 2 gallon cider press, and it makes a huge difference to the amount of juice you get. In previous years I've noticed that the limiting factor with regard to the amount of juice you can extract is the size of the pulped matter.

With regard to the pectolase option, this sounds like a very good option for wine, but not so good for cider or fresh apple juice. I'd say only a gallon of our juice will go for wine, the rest (8-10 gallons)will be made into cider or drank fresh. Consequently, I'm looking for pure juice.

Simon S

Joined: 13 Jan 2005
Posts: 38
Location: Mid Beds

Posted: Thu Aug 28, 08 12:31 pm Post subject:
When HFW visited his local cider making group in River Cottage IIRC they were roughly chopping the apples with a spade and passing them through a garden shredder which seemed to be quite effective. If I ever get round to build a cider press I was going to give this a try.

James

Joined: 11 Jan 2006
Posts: 2866
Location: York

Posted: Thu Aug 28, 08 12:43 pm Post subject:

Yep, garden shredders are the business. I know of more than one proffessional cider maker who uses garden shredders. I told a friend about this last year & he gave it a go- very impressed. Apparantly its adviseable to get one with a wide top opening and bolt a bucket with a hole in the bottom onto the top of the shredder. The bucket acts as a hopper so you can chuck a load of apples in the machine at once.

Nicky cigreen

Joined: 25 Jun 2007
Posts: 9717
Location: Devon, uk

Posted: Thu Aug 28, 08 1:45 pm Post subject:
we use a pulp master prior to pressing apples. works well. you can only do batches of applies, and you have to stir the contents of the bucket about a bit to make sure you get everythign (obviously not whilst the drill is going!!!) and it is sooo much cheaper than any of the alternatives

lottie

Joined: 11 Aug 2005
Posts: 5059
Location: ceredigion

Posted: Thu Aug 28, 08 2:22 pm Post subject:
Think it's £22.50 including the bucket from Ascott--but postage might be higher.

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Thu Aug 28, 08 3:41 pm Post subject:

James wrote:

With regard to the pectolase option, this sounds like a very good option for wine, but not so good for cider or fresh apple juice. I'd say only a gallon of our juice will go for wine, the rest (8-10 gallons)will be made into cider or drank fresh. Consequently, I'm looking for pure juice.

Its a non-starter for juice, but very effective for cider.

James

Joined: 11 Jan 2006
Posts: 2866
Location: York

Posted: Thu Aug 28, 08 4:07 pm Post subject:

cab wrote:

Its a non-starter for juice, but very effective for cider.

ooooooo......your skating on thin ice there, cab.... cider should have one ingredient only: apple juice. Thats it. No water, no sugar.

I know that lots of cider gets away with being made with added stuff, buts its just not right (imho)

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