Apple Juice Made From Cider Pumace
Ingredients
Directions
Prepare
Wash the apples thoroughly before making cider.
Use fresh pumace within six hours of pressing to avoid fermentation.
Make the juice
Add five gallons of water to the pumace and cook until it becomes a liquid mass.
Add another five gallons of water, bring to a boil, and pass the juice through a drip trough while hot.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Apple pumace
- Provides the juice, which is pressed out of the pulp and heated.
The step that matters
Use fresh pumace within six hours of pressing. Once pressed, the juice's sugars begin to ferment quickly. Using the pumace while it is fresh helps prevent fermentation, which would change the flavor of the finished juice.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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