I doubt if pomace could be economically dried out enough to burn. Pig food
seems ideal. I have eaten some fruit/muesli bars which claimed it as an
ingredient
Bob Flowerdew gives a recipe for 'apple leather' which I think is dried
pomace dried out and stored for chewy eating. I'll see if I can look it out.
Probably it might be possible to ferment and distil, making a sort of apple
'marc' similar to the rough brandy 'schnapps' they make from spent grape
pressings which obviously do contain fermentable sugar, but this is of
course illegal in Britain.
We spread ours on the ground around the trees, it is all gone by the spring,
how much eaten by birds how much taken down by worms I have no idea. Since
we only press fruit from our own trees, there is never too much pomace to
dispose of in this way, but for someone buying in their fruit I can see
there might be a problem. Agree making a big pile is disgusting, I am sure
it ought to compost as part of a mix, getting the proportions right would be
the thing.
More research is required!!!!!
Stephen
--------------------------------------------------
From: "Dave" <fishta...@fishtailparka.plus.com>
Sent: Wednesday, August 18, 2010 9:56 PM
To: "Cider Workshop" <cider-w...@googlegroups.com>
Subject: [Cider Workshop] Re: Pomace uses
> In the past I kept half a dozen pigs for fattening and fed them on the
Some I take up to our plot-cum-orchard and compost it / spread it about,
though last year word got around the local allotment folks who were queuing
up for it to add to their compost heaps / dig it in and/or mix in with all
sorts of other mouldy / smelly stuff. I just dumped trailer full's of bagged
up pomace at a central point and they helped themselves.
Ray.
http://hucknallciderco.blogspot.com/
http://torkardcider.moonfruit.com/
----- Original Message -----
From: "charlottetraynor" <charlott...@googlemail.com>
To: "Cider Workshop" <cider-w...@googlegroups.com>
Sent: Wednesday, August 18, 2010 7:30 PM
Subject: [Cider Workshop] Pomace uses
In terms of apple tree mulch, I had heard that there maybe some
disease implications? I suppose this may be redundant if you are
using pomace from your own apples and giving it back to the same
trees... We source the most of our apple crop from the local
community in a 'cooperative harvest' - giving them juice back for
their apples. Completing the cycle and giving them back pomace too as
Jez suggests would be brilliant, although perhaps logistically very
difficult if you do need to give them their own pulp back...
I'm a bit reluctant to spread it over our trees/use as compost here as
we do suffer from a lot of rats and the last thing they need is free
food!
I used to compost mine with plenty of lime and other greenstuff. Now I
am too lazy and I just put it back around the trees as a thin dressing,
as do many others nowadays. Yes the fieldfares, blackbirds and the feral
pheasants love to pick it over! I am not sure there is a genuinely
increased disease risk to the trees - orchards are full of mould and
bacteria anyway - but perhaps someone can point to some proper
validated research somewhere. Even large commercial operations often
spread pomace back in the orchards and I'm sure they wouldn't if there
was a serious risk.
I have been in and around the apple processing industry for 40 years and
I have lost count of the number of times that utilisation of apple
pomace has come up as an 'added value' project proposal! Animal feed,
bioethanol, natural gas, citric acid, charcoal, pectin, food fibre &c
&c....
The core (!) problem is that it is so microbiologically unstable it must
be dried quickly if it is to be preserved. That is energy intensive and
costs money especially at the time of year when most apple pomace is
being generated! For many years Bulmers had a pectin plant where dried
pomace was extracted to provide food pectin but in the end it closed
down because the numbers (energy cost vs profit) just didn't make sense.
In some warmer areas of Europe I have heard that sun-dried pomace can be
used to feed biomass boilers and the numbers apparently stack up?
Feeding to livestock or compost / silage are the traditional uses and
are described in this link from Pollard and Beech's 1957 book
"Cidermaking" http://www.cider.org.uk/pomace_usage.pdf Fruit leathers
are all very well and there are plenty of patents and processes out
there, but since the best part (the juice) has already been squeezed out
they are not as good as those made from original fruit pulp.
Andrew
--
Wittenham Hill Cider Page
http://www.cider.org.uk
David L.
Andrew
Someone else suggested to us that we trade the pomace for Horse
manure: feed for compost, which also sounds like and idea. It also
led us to wonder whether we could trade pomace for taking our pigs to
the boar... We'll soon see if our dispelled apple pulp is a genuine
commodity!
But then our council says we're not supposed to put foodstuffs in the
recycling bin - and then happily take it away because the weight of it
improves their recycling figures!!
Although I suspect this year most of ours will go over the hedge to the
bullocks.
Steve Cooper
Tardebigge Cider
Tutnall
Bromsgrove
B60 1NB
07712 223371
01527 877946
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--
Not really. Ray has said it all. It will smell like any fruit waste
does, but not as fecal as animal waste might.
But I will just underline the fact that if kept damp pomace will become
unusable in a couple of days. If damp and aerobic it will go to vinegar
with likely some blue mould growth too. If damp and anaerobic it will
likely fester as Ray describes. So if you plan to use it, do so
immediately or make sure it is dried off. It will NOT store damp for
feeding to livestock unless it is properly ensiled (I posted a PDF link
on this before and Barry and others had useful info too).
Damp pomace is not the same as wormy apples. They will keep a while.
Pomace won't.
Andrew
--
Wittenham Hill Cider Pages
www.cider.org.uk
> Out of curiosity, about how much pomace do you think 100 lbs would make?
> I'm working on the assumption that 1 bushel = 45 lbs = 2-3 gallons of
> juice, so I'm looking at what? 60-80 lbs of pomace?
>
Forget bushels, gallons and all that stuff. Think in percentages. We
know that a reasonable pack press (even home-made) gives a 70% yield. So
if you start with 100 lbs of apples you should end up with 70 lbs of
juice and 30 lbs of pomace. If you really get 80 lbs of pomace and only
20 lbs of juice your Dad has a lot of explaining to do ;-)
Thank God for Litres and Kilos!!!
Sorry, I know that doesn’t help you Heather!
David L.
For all practical purposes you can assume a density of 1 for milk or
cider or whatever. Hence 700 kg of juice or milk is 700 litres, give or
take.
The conversion from gallons to pounds is roughly 10 in the UK and
roughly 8 in the US. And before you ask, yes your gallon is smaller than
ours.
An old rhyme I once heard from a venerated Professor of Enology in
California - once a farm boy from rural Indiana - has it that "a pint's
a pound the world around". It isn't of course! True (nearly) in the US
but not in most of the rest of the English speaking world where the pint
is 20 ounces not 16. Nonetheless it would have helped you convert your
70 pounds of juice into 70 (US) pints.
Here in the UK (and English Canada) we have "a pint of pure water weighs
a pound and a quarter". I remember how confused I was in French Canada
to discover that une pinte is actually a quart, whereas in France une
pinte is colloquially 500 ml. And so on......
Andrew