Sorting bruised, bletted and rotten apples

[JSC]

Hi

As a new hobby cider maker I wonder if anyone can help confirm my (limited) understanding on sorting fruit ahead of milling.

I have searched through the archives but wanted to double check my understanding of what is acceptable for use.

Bruised - OK to use in its entirity.

Bletted - I have some fruit that has gone completely brown, with a firm outer skin and soft inside, however not mouldy in any way. Is this a bletted fruit? I am not sure it would pass the 'would you eat it' test - but that is probably just me being squeamish.

I also have some fruit that seems to be a sort of semi-blet, going brown, possibly from an earlier bruise, but in a hard outer skin way rather than a soft mouldy rot.

Anything with any signs of mould is being excluded.

Physically damaged apples - are these OK once washed? Or if I wanted to use them would I need to cut away the impacted area?

Moth damage - I have previously hand scratted but am moving up to an electric mill. In the process of quartering the apples ready for hand scratting it was easy to spot those with moth damage and I have, to date, cut it away before use. Now the apples will be dropped in whole it is possible / likely that some will be included with internal moth damage. Is this likely to be a problem, or do I need to be super cautious in weeding out this fruit?

Overall my instinct is not to be too picky with the exception of rot / mould - all the fruit is being well washed by hand before use.

Many thanks for any help.

Regards

John

[Claude Jolicoeur]

John,
The more cider you make, the less picky you get for the apples state!
Inexperienced cider makers doing just a small batch will often be very cautious and remove damaged area from all apples before milling, while larger scale ones just can't do it and will let apples go in that may have substantial damage...

But I am in general with you, in that it is mostly mold and rot that should be removed. Insect and physical damage isn't too worrysome.
Claude

[Tim]

Just exclude the really bad browns and rots, chuck the rest in.

 

Tim

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