Archive for Downsizer For an ethical approach to consumption
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cab
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Apple wine and pie, two for oneNice new trick...
Get most of a gallon of water boiling with 2 1/2lb of sugar, a teaspoon of yeast nutrient, and a half spoon full of citric acid.
Take 4lb of apples, core them but don't peel. Shred them or grate them (I used the high speed shredder attatchment of the kenwood chef). Put the shredded apple into the water, boil it gently for half an hour.
Now, if you taste the liquid, its sweet and apply, and is a decent enough apple wine must. Strain this into whatever you start your wines off in (in my case thats a sterilised bucket), add a cup of strong black tea, let it cool, add pectinase and activated yeast, ferment and rack as normal.
You've got a pile of shredded, cooked apple. Taste it. Surprisingly sweet and still good and apply... Okay, not perhaps perfect any more, but take some of it, add a pinch of cinnamon, good enough for apple pie filling, or it'll be okay for bulking out chutney, etc.
If you're not fussy, like I'm not, and you've got a good fine shredder, don't even fret over coring the apples...
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James
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what about the pectin & the heat?
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cab
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| James wrote: | | what about the pectin & the heat? |
What, for the chutney?
The pectin in the wine oughtn't be a problem, but I'll be adding a dash of pectinase to be sure.
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Chez
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I've done this with 25 kilos of carrots - it made 5 gallons of a whisky-like substance that was reputed to cause blindness and about three gallons of the most VILE carrot soup I have ever tasted.
This sounds much better.
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cab
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| Chez wrote: | I've done this with 25 kilos of carrots - it made 5 gallons of a whisky-like substance that was reputed to cause blindness and about three gallons of the most VILE carrot soup I have ever tasted.
This sounds much better. |
Yes, its better than the boiled up carrots or parsnips you get leftover from wine! Not as good as normal apple pie, but twice as good as bought apple pie (especially those vile and loathesome Mr Kiplings 'exceedingly small' pies).
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