Fog, haze and making apple cider

Good morning Augusta.

The fog is burning off, but the sun in the haze makes driving risky, so slow down.

This morning it is overcast. Fog early. High of 68F. Winds from the SSW at 5 to 10 mph.

Tonight it will be partly cloudy in the evening, then overcast. Fog overnight. Low of 45F. Winds less than 5 mph.

The readings from my own instruments are:

The humidity is 95% with a Dew Point of 37ºF and a wind chill of 37ºF.

The temperature Is 37ºF.

We have North winds between 0.0 mph and 0.5 mph.

Our Barometric pressure is 30.33 HPA 1027 and steady with a weather graphic indicating sun.  

We have a UV  rating of 1 out of 16, sunset will be at 6:03 PM with Moon Rise at 12:45 p.m. and the moon phase is Waxing crescent.

For the pilots out there, Raw Metar readings are:

SPECI KAUG 101110Z AUTO 00000KT 4SM BR CLR 03/03 A3033 RMK AO2

Visibility is 4.0 miles/6.4 kilometers with a clear ceiling.  

We have had no rain here in the past 24 hours.

Since its "that time of year" when New Englanders know the apples are being picked, that usually means apple cider. So just what is the difference between the juice and the cider?

 

The apple cider will taste MUCH better than anything you've ever had from a store, and by selecting the right apples, it will be so naturally-sweet that you won't need to add any sugar at all.

 

So, what is the difference between apple cider and apple juice? The Massachusetts Dept of Agriculture tells us that  apple cider is raw apple juice that has not undergone filtration to remove coarse particles of pulp or sediment, like apple juice has.  In other words, apple cider is simply raw, unfiltered apple juice.

 

In the commercial cider mill, apples are washed, cut and ground into a mash that is the consistency of applesauce. Layers of the mash are wrapped in cloth, and put into the wooden racks of a press. The hydraulic press squeezes the layers, and presses the juice out, where it is collected and put into refrigerated tanks, which are kept very close to freezing. This juice is bottled, as needed, as apple cider.

 

Apple juice is juice that has been filtered to remove solids and pasteurized so that it will stay fresh longer. Of course, some apple cider is pasteurized, too.

 

Nothing says Autumn like a delicious glass of fresh apple cider. That crisp, tangy smell is a treat all its own, and aside from brilliant fall foliage, is one of the best treats of the season! But what if it's the dead of winter, and you have a desire for some fresh cider? This article will show you how to make fresh apple cider.

For non alcoholic cider:

1. Obtain the right apples. The best cider has a balance between sweetness and tartness. Often times, apple producers (who will often make their own brand of cider) will blend different apples together to get the right combination. Finding "your" blend is just a matter of experimentation, and experimenting will be a delicious endeavor! Here are some basic characteristics of common apple varieties:

Red Delicious: Large, firm red apple with a sweet flavor.

Yellow Delicious: Large, firm yellow apple with a sweet flavor.

Jonathon: Medium, crisp semi-tart apple, with red near the top, descending to green lower down the fruit.

Granny Smith: Medium/small, crisp, tart apple with green color.

Gala: Medium, crisp semi-tart apple with yellow skin blushed with orange to red tinge.

 

2. Choose apples from the above list. Shop the local produce stands, fruit markets or grocery store shelves. If you lean toward a sweet juice, use a ratio of three sweet to one tart, or for medium sweetness, use a "two sweet to one tart" ratio. If you intend to make hard cider, use all sweet apples.

It takes about one third of a bushel to make one gallon of cider.

 

3. Clean the apples thoroughly. Cutting out any bruises or damaged parts, and remove stems. As a rule, it is not recommended to use any fruit for cider that you would not eat as it is.

 

4. Quarter the apples. Leave the skins on them for the color, flavor, and nutrients that processing will release.

 

5. Puree the apple quarters. Use a food processor or blender, and process till your apples have the consistency of applesauce.

 

6. Strain the pulp. Squeeze the pureed apple through a cheesecloth, extracting all of the juice possible.

If you have a fine-mesh sieve or chinois, you can use the back of a spoon to press even more juice out.

 

7. Always keep your cider refrigerated. After enjoying a tall glass of fresh apple cider, store the rest in a sealed container below 40 degrees Fahrenheit (5°C) for up to two weeks, or freeze for extended storage.

(Check back tomorrow for the way to make Hard cider)

Downloaded without the pictures from WikiHow at:

http://www.wikihow.com/Make-Apple-Cider