If you harvest a lot of fruit or nuts in your garden, you can have delicious juices, must or oil made from it. Which fruits are particularly suitable for this? How do you find a cider or press? And how do you make the drinks yourself?
If you have a garden or a orchard meadow, you can harvest a lot of fruit and nuts in late summer and autumn. The harvest is often so abundant that it cannot be consumed directly. However, fruits with pressure points or traces of insect eating in particular cannot be stored or aroused as long as. So where with all the apples, pears and co?
Some types of fruit are particularly suitable for the production of juice or must, including apples, pears and grapes. Cherries, berries, quinces, rose hips or other fruits can also be used for juicing and mosts. Fixed fruit varieties provide a thinner juice, floury varieties rather a thicker product.
Where is the next cider shop?
If you want, you can have part of your fruit harvest processed into juice in a cider factory. You can search for a cider factory nearby in the list of the Nabu nature conservation association. There are 305 inpatient and 129 mobile cider factories, which make up juice or must after making an appointment and against fee. Twelve oil mills are also listed in the directory. On request, these process hazelnuts, walnuts or other nuclei into cold -pressed cooking oil. These companies also accept smaller amounts of fruit or nuts and return the product directly to the hobby gardeners. This is called “wage mosteran”.
If it is not so important that it gets 100 percent of his “own” juice, you can also hand over your fruit with a cider factory that combine several small deliveries and make a mixed product from it. With this “wage exchange process” you get juice and must from fruit that, if at all, only a small part in your own garden. The advantage: it is cheaper than the wage mosency. Often you also receive a credit and can gradually pick up the equivalent of your own fruits into juice instead of taking all bottles or juice boxes with you at once.
How healthy are the juices?
The pressed juices contain healthy ingredients such as vitamins and minerals. For example, apple juice provides fiber that promote digestion and antioxidants that protect the cardiovascular system. Grape juice is also rich in antioxidants and vitamins that strengthen the immune system.
Juices pressed from their own fruit also usually have a lower sugar content than fruit juices bought in the supermarket, which mostly consist of concentrates and are stretched with sugar water. However, your own and purchased direct juices, which are made exclusively from fresh fruits, also contain natural fruit sugar. On average, their sugar content is about twelve percent – as much as cola. The exact content depends on the fruit variety and maturity of the fruits.
Make juice yourself
If you want to process your own fruit yourself, you can also make juice or must with a little practice. For sweet must or direct juice, you first have to wash the fruit thoroughly, stone and remove rotten areas. Brown pressure points and shells do not necessarily have to be removed. Then the fruits are crushed or shredded and pressed cold with an electric juicer or manual press.
The juice should then be consumed directly or frozen at minus 18 degrees. He stays in the freezer for a few months. Alternatively, you can heat the liquid in a saucepan at 72 to 75 degrees Celsius for about ten minutes. At this temperature, the nutrients and vitamins contained remain largely intact, but germs and pests die. This prevents the juice from cooking or spoiling and making it durable for longer – if you then store it in a clean, sterile container.
How does your own must succeed?
If you prefer to make a most out of the juice, for example cider, you have to ferment the pressed sweet must. To do this, you add yeast that change the fructose to alcohol and carbon dioxide. After a few months of storage, the must receive an alcohol content of around five to seven percent. It’s about as strong as beer. If you don’t wait so long and drink your must earlier, you will receive a correspondingly weak drink. If the yeast no longer has sugar for fermentation, it settles on the ground and can be separated from the must.
In order to get the typical fresh taste of must, you should use ripe and sour apple or pear varieties. If you like your must particularly mild, you should also not squeeze the shredded fruit, the mash. Otherwise, bitter fabrics from bowls and the core housing will also dissolve with the juice.
