After being so dry for so long, I think this (mid-October) was when the weather in 2025 really started to change, so I was pressing apples whilst dodging rain showers and still having to cope with gusting winds.
First up was some Tremlett’s Bitter. Such an amazing colour juice! I pressed around 80kg of these I think.
Followed the same day by about 400kg of Harry Master’s Jersey. Much more orange.
That produced around 200 litres of juice that went into one of my ex olive barrel fermenters.
I’m doing these the traditional way with no extra yeast (and therefore no sulphiting, which possibly isn’t practical for 200 litres of juice anyhow). I did make some additions to the HMJ however. I measured the pH at about 4.4 after pressing which I felt was very high, so I added some malic acid to lower that to about 3.8.