Does cutting apples "too soon" affect the flavor of non-alcoholic apple cider?
I'm aware of the various methods for preventing/reducing the enzymatic browning of apples, but I've been helping someone make apple cider for her first time and she doesn't want anything added to the apples for fear of affecting the flavor or nutrition, so I'm not asking about ways to prevent the oxidation. Nothing I say will change her mind on this. She's running the show, I just quarter them while she waits, then she runs them through a grinder before transferring them to the apple press. It has taken 3 days to make around 8 gallons... We have several more bushels to cut and I'd like to begin quartering the apples well in advance for multiple reasons, but she insists they must go into the grinder before they turn brown, even though they begin browning before they make it into the press from there. Will allowing pre-quartered apples to sit in a refrigerator, covered, with nothing added, for 2 or more hours before being pressed affect the flavor of the cider in the end? How about overnight? submitted by /u/Shoogaboogaboo [link] [comments]
I'm aware of the various methods for preventing/reducing the enzymatic browning of apples, but I've been helping someone make apple cider for her first time and she doesn't want anything added to the apples for fear of affecting the flavor or nutrition, so I'm not asking about ways to prevent the oxidation. Nothing I say will change her mind on this.
She's running the show, I just quarter them while she waits, then she runs them through a grinder before transferring them to the apple press. It has taken 3 days to make around 8 gallons...
We have several more bushels to cut and I'd like to begin quartering the apples well in advance for multiple reasons, but she insists they must go into the grinder before they turn brown, even though they begin browning before they make it into the press from there.
Will allowing pre-quartered apples to sit in a refrigerator, covered, with nothing added, for 2 or more hours before being pressed affect the flavor of the cider in the end?
How about overnight?
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