[Auntiemogs]

Having decided to make the most of my folk's apples (Spartans & Bramleys), I wondered if anyone had tried freezing the apples before juicing?  I know that I should get more juice, but if it's going to take a lot longer to clear, I'll stick to just juicing...

Also, does anyone have a good 'rule of thumb' on the ratio of cookers to eaters?

AM 

[Auntiemogs]

Just updating, in case anyone is interested....

Mini-test on 2 apples (1 frozen, 1 fresh):-
Whilst the frozen apple initially seems to produce more juice, it contains more particulate matter.  The resulting juice from the frozen apple is more cloudy, and is probably not much more by the time it has settled, which takes longer.  It also seems to be easier to squeeze any remaining juice from the pomace from the fresh apple.

AM 

[New shoot]

Freezing is supposed to speed up the fermentation process of the juice as well, if you are going down that route.  I guess because the fruit flesh is broken down more so the yeast can get to work on it faster 

I have a very old wine book that I still use and the author enthusiastically recommends freezing any surplus fruit that comes along for later wine making.  I've tried it with gooseberry and apple and it did seem to be true.

[Auntiemogs]

Yes, it worked really well with the rhubarb, which I sliced quite finely before freezing.  A lot more juice was drawn out when I mixed in the sugar, compared to the non-frozen. 

I'm actually quite relieved, as I have a freezer full of tomatoes at the moment! 

I often freeze bits and pieces.  Even if harvests aren't great, it surprising how a few strawberries/raspberries can add up until there's enough for something.   

[grinling]

I make apple wine using a bucket over a week. It is now in demijohns and will be racked in about 4 weeks for at least a further few months before final racking.
If cider I would just squish.

[Auntiemogs]

I think that may be next on my list Grinling! 

Just finished juicing (a respectable 3 gallons), and will pick some more later in the week.  We seem to have a very good mix of eaters and cookers, which tastes delicious (sweet, with a hint of tartness), and is measuring in at 1045, so no need for any extra sugar.