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£210.00
This simple crusher will produce a good, high quality pulp with a little elbow grease from the user. It has a strong steel frame and a simple steel crank handle. Now fitted with stainless steel cutters and rollers – the only hand apple crusher on the market with this feature! Easy to clean and light-weight.
1 in stock
18 litre spindle press, holding up to 16 kg of crushed fruit, it can produce about 7.5 litres of juice.
It can be used along side with any of our crushers
This kit contains 1.7kg of apple concentrate.The instructions provide details for making either wine or cider. It will need an extra 1.3kg of sugar to produce 23 litres of cider with an ABV of 6%, alternatively, add 3.5kg of sugar to produce 23 litres of medium dry apple wine with an ABV of 11.5%.
The kit includes an apple flavour sachet which is added at the end, this may produce a flavour that is a little overpowering for, so we suggest only adding half first, you can always add more later, you can take it out.
Malic Acid, powder, food grade.
Both malic and citric acids are used to acidulate other fruits (commercial wines can legally only add acids that occur naturally in any particular fruit).
This acid is found almost universally in temperate fruits. It dominates in apples and together with tartaric acid accounts for most of the acid in grapes. The main disadvantage of malic acid is that it buffers to a fairly high pH.
The form of commercially available malic acid added to wines is not subject to M-L fermentations.
MALIC ACID FOR WINE MAKING USE ONLY
Ascorbic Acid is an anti-oxidant used as a partial substitute for sulfur dioxide, or used to prevent oxidation, which creates a dull and unpleasant flavor, and to prevent discoloring in the final product. Recommended for wines that discolor easily.
Ascorbic Acid, like Copper Sulfate, is often used to treat hydrogen sulfide (H2S) or ‘mercaptans’, which presents as a rotten egg scent in your wine. Try treating first with Copper Sulfate but if the problem persists, then treatment with Ascorbic Acid will be necessary. If you have advanced H2S ‘disulfide’, the scent could be described as burnt rubber or garlic-like and the wine will not improve with the treatment of Copper Sulfate alone. The use of 0.25gm Ascorbic Acid per gallon will often help by converting the disulfides back to mercaptans. The process may take up to three weeks, after which the wine should be treated with Copper Sulfate.
Use 0.25 grams of ascorbic acid per gallon.