THE ART OF MAKING GREAT CIDER WITH GROUND HARVESTED APPLES
As autumn approaches, the sight of apples carpeting the orchard floor becomes common. When apples are at the peak of their ripeness and juiciness, they fall to the ground. This uttermost ripeness holds the key to create unique and flavorful cider. So here are the secrets behind using these fallen fruits to produce high-quality cider.
THE IMPORTANCE OF PROPER HARVEST TIMING
Traditional cideries all over the world are harvesting apples from the ground. The German cidermaker Manfred Böhm emphasizes that the key to excellent cider lies in the timing of the harvest. "Only an apple that falls from the tree is truly ripe," he asserts. Böhm’s approach involves regular harvests from September to November, ensuring the apples have reached their full aromatic potential. By utilizing this method, he captures the essence of each variety, creating cider with a complex and delightful flavor profile.
Timing is everything. In orchard fruit growing, it dictates whether your apples will reach their peak flavor and sugar content. As apples fall from trees when fully ripe, ground-harvested apples have higher sugar levels, leading to a richer and more robust cider. Heirloom cider apple varieties are also more robust to ground harvest without getting badly bruised. These apples also hold potential for creating a cider that's both unique and full of character and complexity, where every dessert apple cider tastes boring in comparison.
REGULATIONS AND FOOD SAFTEY
When it comes to food safety, understanding regulations is paramount. In USA, cider makers must adhere to the Food Safety Modernization Act’s Produce Safety Rule, which mandates that apples intended for consumption undergo sufficient processing to eliminate potential pathogens. Fortunately, the process of fermentation, combined with the natural acidity of cider, is exactly this and ensures a safe product. It turns out that the older generations didn't do everything wrong in the past.
So that the fruit does not remain on the ground for long, Böhm has a strategy and his little helper. He uses the OBSTRAUPE, an electric ground fruit harvester, to quickly gather fallen apples. This device not only aids in efficient collection but also facilitates in combination with a sorting table the sorting process, ensuring only the best fruit is selected for cider production. Initially Böhm removes damaged or rotten apples from the summer with the electric harvester to clear the ground. As a result, later harvesting passes are much cleaner and require hardly any re-sorting.
METHOD OF HARVEST: EFFICIENCY AND CARE
Harvesting ground apples swiftly is crucial to prevent spoilage and to maintain their quality. Mechanical sweepers like the OBSTRAUPE provide a fast and effective solution, allowing for frequent harvests without causing damage to the fruit. Böhm has been using the OBSTRAUPE since 2021 and has found it to be a game-changer in maintaining the high quality of his orchard produce. He notes that the device's gentle handling ensures the apples are collected with care, preserving their delicate flavors.
Manual collection is also an option, although it requires more time and labor. In either case, the focus should be on gathering the apples soon after they fall to prevent rot and animal interference. Whether you use mechanical or manual methods, swift action ensures the apples remain fresh and vibrant, setting the stage for exceptional cider.
IMMEDIATE SORTING AND PROCESSING
Once the apples are gathered, immediate sorting ensures that only the best raw materials are processed. Manfred Böhm uses the SORTER, an innovative sorting table, to efficiently separate bad or damaged fruit from those fit for cider making. This meticulous approach ensures that only the finest apples proceed to the next stage. Depending on the variety, thanks to the gentle pick up of the OBSTRAUPE, the fruits last for a few days to a few weeks after harvesting.
Depending on the schedule, once or twice a week, the apples are washed, crushed, and pressed. Böhm’s traditional methods, including hand pressing in a basket press, retain the apples' natural flavors and beneficial compounds. The resulting juice undergoes slow fermentation at low temperatures, allowing for a natural development of complex aromas and flavors.
CIDERMAKING AND FERMENTATION: THE ORCHESTRA OF FLAVORS
The fermentation process is where the magic truly happens. Ground-harvested apples, being fully ripe, often have higher sugar content, which can lead to a higher alcohol potential. Proper sorting is especially, because if fruit rot is present, this can result in higher levels of acetaldehyde, which alters the cider's flavor profile.
Böhm’s expertise shines in this stage. After the initial fermentation, the cider is racked off its lees and transferred to new barrels for aging. This slow maturation process at controlled temperatures allows for the emergence of complex aromas and unique flavor profiles, making each bottle of “Böhm Cider” a testament to his skill and dedication.
BEYOND CIDER
Using ground-harvested apples aligns with sustainable practices by reducing food waste and maximizing resource utilization. However, it’s essential to ensure that the process is economically viable and safe for both workers and consumers.
Böhm's approach to sustainability extends beyond the orchard. His commitment to preserving traditional methods and his passion for high-quality products have made him a well-known advocate for orchard preservation. Visitors to his cider workshop can enjoy tastings, guided tours, and insights into his production techniques, including experiments with various yeast strains and new product developments.
As Manfred Böhm demonstrates, the true secret to exceptional cider lies in respecting the fruit's natural cycle and allowing it to express its inherent qualities. With tools like the OBSTRAUPE and a commitment to traditional methods, cider makers can craft beverages that not only delight the senses but also honor the legacy of orchard farming. By focusing on proper harvest timing, adhering to food safety standards, and embracing sustainable practices, cider makers can unlock the full potential of ground-harvested apples.
