Making cider from pureed apples (Apple sauce)

[Wouter]

Hey guys, I was wondering.
Have any of you tried making cider from pureed apples you can buy in the store?

In the Netherlands this is very cheap.
Non-concentrated apple juice costs about 1.50 per liter.
If I would take the same amount of energy in apple puree (95% apples it says) and add water to that it costs only 30 cents.
On a 20L batch this is a difference of 25 euro's almost.
And the bonus is that it actually contains apples.

Any thoughts?

I was thinking, maybe add the apple puree to a kettle with a BIAB. Boil it all and just filter out the apple pieces then.

 

[Bigcol49]

Hi!
I wonder whether you would have to filter out the apple pieces? Try it with a small batch - it's cheap enough and although the final result may not be what you are aiming for, it will be drinkable!

 

[Wouter]

Hi!
I wonder whether you would have to filter out the apple pieces? Try it with a small batch - it's cheap enough and although the final result may not be what you are aiming for, it will be drinkable!

I think I will just try it with two batches.
I've got a lot of 2.5L bottles lying around for this purpose.

Batch 1: Cook the apple puree to extract all the sugars and filter before adding to the FV
Batch 2: Mix the apple puree with cold water and just add to the FV. I wonder wether or not you can just rack it off.

 

[-Bezza-]

I don't know why I'm commenting on a cider question but this feels slightly more like a food question in any case.

The reason for chipping in is that your question got me wondering what apple sauce is exactly. I think for your dilution theory to work, would it not need to be a concentrated form of apple, which I don't think it is? I'm just thinking that for 1l of apple juice, you're extracting sugary juice from >1l of apples. So rather than dilute and filter, would you not need to press and extract to get the right levels of sugar and appleness?

I wonder whether you would be better off making some sort of apple wine instead?

Anyway, here's something on the process of making commercial apple sauce which might contain some useful info on whether the process has done something that makes it unsuitable for cider making...

https://www.safefoodfactory.com/en/knowledge/42-applesauce/

 

[Wouter]

I don't know why I'm commenting on a cider question but this feels slightly more like a food question in any case.

The reason for chipping in is that your question got me wondering what apple sauce is exactly. I think for your dilution theory to work, would it not need to be a concentrated form of apple, which I don't think it is? I'm just thinking that for 1l of apple juice, you're extracting sugary juice from >1l of apples. So rather than dilute and filter, would you not need to press and extract to get the right levels of sugar and appleness?

I wonder whether you would be better off making some sort of apple wine instead?

Anyway, here's something on the process of making commercial apple sauce which might contain some useful info on whether the process has done something that makes it unsuitable for cider making...

https://www.safefoodfactory.com/en/knowledge/42-applesauce/

Hi Bezza, thank you for your reply!
It really depends on the specific apple sauce I think.
The better apple sauces (and home made) are simply concentrated mashed apples without any added sugars.
Cheap one's add some sugar.

Anyhow, I bought some of the ultra cheap apple sauce and some of the good stuff. Will first try with ultra cheap apple sauce 2 2.5L batches.
From that I will choose the best method and see if it matters wether or not you use cheap or expensive apple sauce.

I will keep you guys posted how it goes :). I hope to set in the fermentation either today or tomorrow.

 

[Frogbrew]

I'm a big fan of tc and watching this thread with interest. Apple sauces/purées tend to contain preservative i think so not a good mix with yeasties.

 

[Wouter]

I'm a big fan of tc and watching this thread with interest. Apple sauces/purées tend to contain preservative i think so not a good mix with yeasties.

Here usually it's just apple with some citric acid and an anti oxidant. That would be fine.

Im anxious to get this project started . I hope it works.

 

[Frogbrew]

Go for it Wouter, I love home brewing for this very reason, experimenting with different ingredients, not forgetting the drinking it afterwards:beer6: