We did more apple prep this time and it paid off in juice. As we filled up the brewing bucket with pomace we dusted pectolase between layers. Rather than using the food processor only to get small chunks, some layers were puree.
This led to a yield of circa three litres of juice from each full press. We had a final yield from the evening’s work of between 13 and 14 litres.
That left a lot of head hight in the brew bucket. We decided to add the demijohn of nearly finished cider and let that yeast re-start.
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