Pasturisation

It's that time of year again - apple pressing! On Sunday we crushed and pressed a mix of cider, eating and cooking apples for juice, some will be made into cider but the rest will be pasturised for drinking throughout the year. The juice is allowed to stand for 24 hours before decanting into sterilised bottles. To pasturise the juice it needs to be heated to 78 degrees C and held for 20 minutes. Once cooled the bottles are stored in the cellar until served for breakfast! 

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