The elegant way“There was an old press at the time. It was in the building yard downstairs, but we barely had room there,” Walter says. “By chance, we found out about the old press at the sisters’ upstairs.” At the sisters upstairs means in the convent of the Tertiary Sisters or “in the Fuggerhaus” at Ludwig-Penz-Strasse 21 in Schwaz. The room was expanded, tiled and designed to be kept clean at all times. That done, the members of the association installed the fruit press in their new home … and quickly got started. “We did this primarily for the members, because some of them have a lot of fruit growing – some more, some less.”
Whether more or less, the days of a summer apple, for example, are numbered quite quickly. Within three weeks, it and its siblings should be consumed or processed. Otherwise they are gone. The successfully harvested Schwazers – like all summer apple lovers of the world – have only a few options to make use of this short time span. Either eat as many apples as quickly as possible or enjoy them for weeks on cakes or in strudels. Both options have their pitfalls, however, whether in the gut or on the hips. They can be made into applesauce or otherwise preserved. Yes, there are ways to extend the half-life of an apple. But none is as elegant and none keeps the apple as fresh as pressing. It comes as a surprise to juice enthusiasts who are only familiar with tetrapack that about 0.6 to 0.7 liters of juice can be pressed from one kilo of apples. Walter: “You wouldn’t think that from eating an apple, right?”
You are viewing: What Is Golden Juice
Read more : What Time Is 21 59
Walter and his team initially got to grips with the fruit using a so-called jaw press. It was a laborious procedure: packing the apples in cloths, pressing, unpacking, packing again, pressing – and washing the cloths every evening so that everything was clean again the next day. In 2010, the association bought the belt press, and Walter explains, “It’s easier and works kind of like a road roller compacting asphalt.” Relentless, that is. “At the bottom, the juice runs into a vat and comes through the centrifuge, and the heavy particles go to the outside,” he says. The golden juice – the goal of the whole procedure – is bottled, must in a vat or barrel. Schoolchildren can regularly work on a small hand press themselves and then drink their juice. “That’s always nice,” says Walter, who also notes, “Depending on how the summer is, between 20,000 and 70,000 liters of juice are pressed every year.”
Source: https://t-tees.com
Category: WHAT
