When it comes to pressing apples, there seems to be a common misconception that you need to core and peel them before throwing them into the grinder. However, I'm here to tell you that this is not necessary at all. In fact, coring and peeling apples can be quite a tedious and time-consuming task. So, why bother with it?
First and foremost, let's talk about the purpose of coring apples. The core of an apple is primarily made up of the seeds, which are not typically desirable in the juice or cider-making process. By removing the core, you are essentially eliminating the seeds and any potential bitterness they may bring to the final product. However, the amount of bitterness imparted by apple seeds is usually minimal, and most modern apple varieties have been bred to have less bitter seeds.
Moreover, the grinder or press you use to extract juice or cider from the apples will effectively break down the core along with the rest of the fruit. The grinding process will crush the apples into a pulp, ensuring that even the core gets thoroughly mixed and pressed. So, there really is no need to go through the hassle of coring each and every apple before sending them into the grinder.
On the other hand, it is essential to remove any twigs, leaves, or other foreign objects that may have found their way into the apples. These can negatively impact the quality and taste of the resulting juice or cider. So, before you throw the apples into the grinder, give them a quick inspection and remove any unwanted debris.
To make the pressing process even easier and more efficient, you may want to consider slicing the apples into smaller pieces. This can help ensure that the grinder or press can handle a larger volume of apples at once, speeding up the overall process. However, it is important to note that this step is optional and not as crucial as removing foreign objects.
In my personal experience as a brewer and sommelier, I have pressed countless apples without coring them, and the resulting juice or cider has always been of excellent quality. The flavors are vibrant, and any slight bitterness from the seeds is hardly noticeable. So, unless you have a specific reason or preference for coring your apples, I would recommend skipping this step altogether.
Coring apples before pressing is not necessary at all. The grinder or press will effectively break down the core along with the rest of the fruit, ensuring a thorough extraction of juice or cider. Removing any twigs or leaves is more important to maintain the quality of the final product. So, save yourself time and effort by avoiding the tedious task of coring apples and enjoy the flavorful results of pressing them as they are.