Step 6: Pressing

After 24 hours of maceration the pulp was ready to press. It was obvious that browning reactions had taking place. However in the middle of the pulp – with little or no oxygen exposure – the pulp was still light and not oxidized. The must extraction varied much among the apple varieties.

For the pressing I used a hydropress. The must was collected in glass balloons and prepared for clarification.

Pressing of pulp with hydropress