“The ripe, the golden month has come again … and from the cider-press the rich brown oozings of the York Imperials run…” Thomas Wolfe
I don’t know much about York Imperials, but I do know that Cox’s Orange Pippin is one of the best eating apples in the world. It has a vivd sweetness that is relieved by a pleasant sourness that with the crunch and ooze of the first bite, brightens up your palate. Eating fresh apples is such a pleasure. I have eight different varieties growing in my orchard and I love moving from one tree to the next at this time of year munching and comparing sweetness and colour and texture and flavour of the Cox’s with the Snow Apple and the Jonathan and the Red Delicious. It’s not an expansive collection, but it is full of the varieties I love.
There are eight apple trees in our orchard, which means a lot of apples. More than we can eat. More than we can preserve, store and eat. As the trees have slowly matured over the years, I have been noticing the increasing harvest sizes and have been wondering what to do with them. Giving them to a food charity is one option (and I plan to give some of the bounty to Open Table https://www.facebook.com/opntbl/info?tab=page_info). Cider is the other option.
My friends Peter and Margaret are excellent home gardeners and they too have some lovely apple trees such as ‘Lord Lambourne’ and we have been talking for a while about turning these luscious fruits into something a little bit more alcoholic than apple pie and apple strudel. This year, after discovering the most wonderful shop in Melbourne, if not the world, Costante Imports in Bell Street Preston, where we purchased the appropriate equipment (<http://www.costanteimports.com.au> No, don’t check them out yet, we’ll never see you again), we decided that the only thing holding us back was inaction.
So we acted. The following photos tell the story of how we picked, cut up, scratted (i.e. crushed) and pressed all the apples from my Cox’s Orange Pippin and how eight hours later we put the caps on two carboys that contained all up 62 litres of apple juice ready to be fermented into cider. There are a few scientific sort of things we had to do after that. I will let you find out that stuff online, as we did, because I am sure that others can explain the process far better than I can.
So that’s one tree taken care of. I have good crops on at least five of the remaining apple trees. I am not sure if we will make another batch of cider this year, but I will definitely be storing a good selection of the rest of the apples in boxes in cupboards and sheds, to keep me going for the next five or six months (they keep really well in cool dark places in shallow boxes).
So the York Imperials might delight the cider makers of Virginia, but in South Gippsland, Cox’s Orange Pippins are our first choice for cider making. For now at least. We will be planting some actual cider apples this year. But that’s another story.
Until then, enjoy your apples and enjoy this poem by a Melbourne born poet who knew that apples, like all of us, can improve with age.
“A dish of apples, two are large and smooth,
The third smaller. Its skin, my fingers learn,
Has just begun to wrinkle. So I choose it:
The fruit inside is likely to be sweeter.”
Philip Martin from Fruits of Experience