Apple juice going brown?

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Apple juice going brown?
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gardening-girl

Joined: 25 Feb 2009
Posts: 6024
Location: Somerset.

Posted: Sun Sep 29, 13 9:16 pm Post subject: Apple juice going brown?
Lots of lovely apples to press,but last year the juice went brown.How do you stop this? We usually press,then freeze in new milk cartons. Doesn`t affect the taste,but doesn`t look very appetising.

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35139
Location: Devon

Posted: Sun Sep 29, 13 9:29 pm Post subject:
I put about 1/2 teaspoon of citric acid per litre powder in with it. De-oxidises it a treat and you end up with pretty pink juice.

Pilsbury

Joined: 13 Dec 2004
Posts: 5645
Location: East london/Essex

Posted: Sun Sep 29, 13 9:40 pm Post subject:
Pm bodger, he pressed 400liters this weekend, i think he sprinkles the apples once they come out the chipper and before they go in the press...

Bodger

Joined: 23 May 2006
Posts: 13524

Posted: Sun Sep 29, 13 9:45 pm Post subject:
Slice an apple and leave it for a while and it will go brown. Apple juice oxidises too, so get some vitamin C ( ascorbic acid) into it ASAP.

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35139
Location: Devon

Posted: Sun Sep 29, 13 9:48 pm Post subject:
This is what I use

gythagirl

Joined: 18 Feb 2010
Posts: 1467
Location: Somerset

Posted: Sun Sep 29, 13 10:01 pm Post subject:
How much do you use, Mandy? Funnily enough I was going to ask Andrea how she does her apple juice! We have an awful lot of apples and no pigs this year!

Nicky cigreen

Joined: 25 Jun 2007
Posts: 9970
Location: Devon, uk

Posted: Sun Sep 29, 13 10:08 pm Post subject:
we just accept that is the colour of apple juice....

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35139
Location: Devon

Posted: Sun Sep 29, 13 10:11 pm Post subject:

gythagirl wrote:

How much do you use, Mandy? Funnily enough I was going to ask Andrea how she does her apple juice! We have an awful lot of apples and no pigs this year!

About 1/2 teaspoon per litre - but that's very rough - I shove a bit in every batch. Obviously I'm not dealing with quantities like Bodger. I only do a few litres a time. Works for pear juice too. It comes out a lovely bright green.

TTouch Homestead

Joined: 13 Oct 2011
Posts: 703
Location: Cardigan, West Wales

Posted: Sun Sep 29, 13 10:35 pm Post subject:
Our bottled brown sludge tastes fantastic but looks rather disgusting too. Best I invest in some citric acid pronto.

yummersetter

Joined: 26 Jan 2008
Posts: 3241
Location: Somerset

Posted: Sun Sep 29, 13 11:20 pm Post subject:

The ascorbic acid I use makes me believe the juice will cure anything! Apples plus Vitamin C have to keep the doctor away. Here's some instructions on heat treating the juice too, though we leave the bottles in the hot water for 20 mins. https://www.ciderworkshop.com/juicepasteurising.html
Lidl were selling a very good pasteuriser a few week back very cheaply, a third the price of our old Vigo one so now we can process twice as many bottles at a time.

Bodger

Joined: 23 May 2006
Posts: 13524

Posted: Mon Sep 30, 13 5:46 am Post subject:

Jamanda wrote:

gythagirl wrote:

How much do you use, Mandy? Funnily enough I was going to ask Andrea how she does her apple juice! We have an awful lot of apples and no pigs this year!

If you're apple juice goes bright green, then you're going a bit OTT, surely the idea is that's its the natural colour of the apple juice that you're trying to retain.
We've been pressing Discovery apples this weekend and they've produced a beautiful pink apple juice which we've tried to keep after pasteurization.

gythagirl

Joined: 18 Feb 2010
Posts: 1467
Location: Somerset

Posted: Mon Sep 30, 13 7:37 am Post subject:
We have an unknown Bramley-type cooker, an unknown dual-purpose and a Russet: does one just experiment with different ratios? We'd only be doing very small batches as we don't have a press...planning to rough chop, blender, then squeeze through jelly bag.

Bodger

Joined: 23 May 2006
Posts: 13524

Posted: Mon Sep 30, 13 8:10 am Post subject:
We wont start doing the Bramley apple juice for a month or more.

OtleyLad

Joined: 13 Jan 2007
Posts: 2737
Location: Otley, West Yorkshire

Posted: Mon Sep 30, 13 8:19 am Post subject:

gythagirl wrote:

We have an unknown Bramley-type cooker, an unknown dual-purpose and a Russet: does one just experiment with different ratios? We'd only be doing very small batches as we don't have a press...planning to rough chop, blender, then squeeze through jelly bag.

Don't do it that way - its way too hard!

Freeze the apples overnight. Defrost the next day and you can almost squeeze them by hand. No need to chop or blend and you get LOTS more clear juice.

Nicky cigreen

Joined: 25 Jun 2007
Posts: 9970
Location: Devon, uk

Posted: Mon Sep 30, 13 8:27 am Post subject:
definitely agree with freezing before pressing - although if you have a big bag of apples it might take longer than overnight to freeze all of them. For personal use, we don't heat treat at all, but freeze the apple juice to keep it.

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