We have all been a bit confused by the weather this season. Uncomfortably dry during the growing season and uncomfortably wet now that harvest has started.
We are about half way through our main dessert harvest now, apple maturity appears to be maintaining about 7 days earlier than last year.
Attached is a photo of starch tests taken this morning this morning.
The top 4 apples are Egremont Russet, showing that they have just started to ripen but are about 10 days away from optimum picking for storage and probably 3 weeks away from pressing.
The lower 4 apples are Cox and are showing that conversion to sugar is progressing well. This would be fine for picking for store now but won’t be edible for about 10 days, when sugars reach about 75%. Even then they will still be a bit starchy to press for juice.
We would aim for 80% sugar before pressing. Immature fruit can be eaten but the high level of starch is transferred to the juice and leads to a “tacky” feel on the top of the palate.
Apples should be fully ripe before pressing to make a smooth drink that is balanced and ends on a high note, not a dry sensation!
If you are thinking of bringing some of your crop to be pressed into juice, be patient and make sure those apples are perfectly ripe.
